Trillian's Venison Chili
3 pounds ground Venison
3 tablespoons olive oil
1 cup chopped red bell pepper
1 cup chopped onion
1/2 teaspoon crushed red pepper
1 garlic clove, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons oregano
1 28-oz can diced tomatoes
1 12-oz can tomato paste
1 12-oz bottle of your favorite beer
2 15-oz cans of your favorite brand of chili beans
Cook venison until browned. Remove from heat and drain.
Put olive oil into a stockpot and heat over medium heat. Add bell pepper, onion, red pepper, and garlic and sauté 8 minutes or until vegetables are tender. Return the cooked meat to the pot and add remaining ingredients. Bring to a boil then reduce heat, cover and simmer for 1 hour.
Makes 12 Servings
I like to serve this with grated cheddar cheese and sour cream (optional)
Glad I put a lot of my recipes on word.. they're easier to copy and paste that way :)
See #251