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Venison Chili Recipe

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This recipe for Venison Chili, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dave Bradley - Son-in-law of Fred and Jennie Tuinstra
Added: Monday, June 4, 2007


2 1/2 lb lean ground venison
2 tbsp vegetable oil
2 cans (15 oz) dark red kidney beans, undrained
1 can (28 oz) whole tomatoes, cut up, undrained
1 can (4 oz) chopped green chilis, drained
1 3/4 cup chopped onions
4 jalapeno peppers, chopped
1 c chopped celery (this is the Dutch part)
2 cloves garlic, minced
1 can (8 oz) tomato sauce
2 tbsp chili powder
1 1/4 c chopped green peppers
1 tsp salt
1 tsp pepper
1 tsp Worcestershire Sauce

In a 6 qt dutch oven (Who would have guessed) or stock pot: heat 2 tbsp oil over medium heat. Add ground venison, onions and garlic. Cook 10-15 minutes, or until meat is no longer pink, stirring frequently. Add remaining ingredients except the green peppers, celery, and beans. Mix all ingredients well and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 to 2 hours, stirring occasionally. Add green pepers, celery, and beans. Simmer 15 min. stirring occasionally, or until green peppers are tender.

Personal Notes:
Personal Notes:
Dave insists he is not Dutch but he was smart enough to marry someone who is. We are glad he did!




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