"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Venison Chili Recipe

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This recipe for Venison Chili, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, September 7, 2009


1 lb. venison, browned
1 T. olive oil
1 onion, chopped
2 cloves garlic, minced
1 8-oz. can tomato sauce
1 28-oz. can tomatoes, undrained
1 15-oz. can dark red kidney beans, undrained
1 16-oz. can pinto beans, undrained
1 1.25-oz. pkg. original chili seasoning mix
1/2 tsp. each salt and pepper
2 c. water
1 tsp. chili powder (optional)
1 tsp. ground cumin (optional)

Brown venison in oil. Add onions and garlic, saute until onions are tender. Combine browned venison with all other ingredients in a large crock pot. If tomatoes are whole, chop them into smaller, bite- sized pieces. For extra spicy flavor, add extra chili powder and cumin. Cook on high for a couple of hours, then turn down to low for four hours. Serve with hot jalapeņo cornbread.




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