"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chunky Two-Bean and Venison Chili Recipe

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This recipe for Chunky Two-Bean and 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.

Shari Tindall - Granddaughter of George and Jennie Tuinstra
Added: Thursday, June 7, 2007


1 tbsp canola oil, divided
Cooking spray
1 1/2 lb venison, chunked or shredded
1 1/2 c chopped onion
1/2 c chopped green bell pepper
1 tbsp minced garlic
2 tsp finely chopped jalapeno pepper (optional)
1 1/2 tbsp brown sugar
2 tbsp tomato paste
2 tsp chili powder
1 tsp oregano
1 tsp cayenne pepper
1 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp ground cinnamon
2 or 3 cans (20 to 30 oz) chopped tomatoes with chilis, undrained. (Add to personal taste)
1 can (15 oz) dark red kidney beans, rinsed and drained
1 can (15 oz) hot chili beans

Coat Dutch oven with cooking spray.
Heat 1 tsp oil.
Saute venison.
Saute onion and bell pepper in 2 tsp oil for 3 minutes.
Return venison to pan.
Stir in remaining ingredients and bring to a boil.
Cover, reduce heat, and simmer 2 hours, or until
venison is tender, stirring occasionally.

Number Of Servings:
Number Of Servings:
6 of about 1 1/3 cup




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