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Venison Chili w/Beans Recipe

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This recipe for Venison Chili w/Beans is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground venison
1 lb. venison 1/2" chunks
2 T. oil
2 cloves garlic, minced
3 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 (28-oz.) can tomatoes, diced
1 lb. dry kidney beans
1 lg. onion, diced
1 green pepper, diced
1 lg. green chili pepper, diced
1/4 tsp. cumin
2 T. chopped parsley
1/4 c. masa or all-purpose flour
Directions:
Directions:
Rinse beans & place in a lg. soup kettle. Add 2 qt. water & 2 tsp. salt; cover the pot & bring to a boil. Boil gently for about 2 hrs., until beans are tender. Brown meat in a lg. skillet containing oil & garlic. Add chili powder, salt & pepper. Cover & saute for an hr. Drain the beans & add 1 1/2 qt. water, tomatoes, onion, peppers, cumin & parsley. Simmer for an hr., then add meat mixture. Stir masa flour into 1/2 c. water to form a paste & blend into chili to thicken. Simmer for about 1/2 hr., adjust the seasoning & serve.
Personal Notes:
Personal Notes:
Glynn is the husband of Johnette (Hollenshead) Oakes & the son-in-law of Virginia (Rogers) Hollenshead & the late John Hollenshead. Nothing satisfies more than chili on a cold night in the deer camp.

 

 

 

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