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Venison Chili Recipe

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This recipe for Venison Chili is from The Tuinstra Family Cookbook, 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:  
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
Directions:
Directions:
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!
eds.

 

 

 

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