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Jack's Venison Chili Recipe

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This recipe for Jack's Venison Chili, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jack L. Dahl
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. venison
2 Tbsp. olive oil (or cooking oil)
1 tsp. garlic powder
1 cup water
2 cans (16-oz each) stewed tomatoes
2 onions (finely chopped)
3 to 4 Tbsp. chili powder (to taste)
1 Tbsp. instant beef bouillon
1/4 tsp. cayenne pepper
1/2 tsp. paprika
2 cans (15-1/2 oz. each) kidney beans
Directions:
Directions:
Remove all fat from venison and discard (fat). Cut meat into small cubes (bite size or smaller). Heat olive oil in skillet and brown meat. Add rest of the ingredients and bring to a boil. Lower heat, cover and simmer for two to three hours or until meat is very tender. Add water as needed and stir occasionally. Should be consistency of thick soup when ready to serve.
Personal Notes:
Personal Notes:
Serves 8 regular people, or 4 Norwegians.
Jack

I have had such a great time getting to know you and your sisters JoAnne and Judy all over again, since working on this cookbook. Your senses of humor are fantastic! I hope you all always keep that great sense of humor. Life is too short not to enjoy it...I'll have my husband, Jeff give this a try if he is lucky enough to get a deer this year. He is a hunter, too.
Ps. Did you know that my Uncle Lowell Stechmann (used to be your neighbor) thought you were a pretty special guy?!
Love ya!
Your cousin,
Jackie

 

 

 

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