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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chunky Two-Bean and Venison Chili Recipe

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This recipe for Chunky Two-Bean and 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:  
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
Directions:
Directions:
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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