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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

South of the Border Venison Chili Recipe

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This recipe for South of the Border Venison Chili, by , is from Emily's 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!

Contributor:  
Contributor:  
Emily Jacobs

Category:
Category:

Ingredients:  
Ingredients:  
2lbs ground venison
1-28oz can diced tomatoes
1 med. red bell pepper, chopped
4T chili powder
1/2tsp pink himalayan salt
1.25c. veggie broth
2-15oz cans dark red kidney beans, rinsed and drained
1-15oz can sweet corn, rinsed

Directions:
Directions:
Brown venison over med. heat.

In crockpot, combine all ingredients and stir.

Cook on high for 3-4 hrs or low for 6-8 hrs

Personal Notes:
Personal Notes:
370cals
11gF
34g C
38g P

 

 

 

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