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Venison Chili If you enjoy breaking a light sweat when eating chili this is the recipe for you. Ingredients: 3 oz. Olive oil 2 lb. Ground venison 1 large Onion, chopped 6 2 1

Garlic cloves, minced Diced Italian tomatoes, 28 oz can Chopped green chilis, 4 oz. can

¼ c. ¼ c. 1 1

Chili powder Cumin Red kidney beans, 19 oz can Black olives, 4 oz. can Tabasco Red pepper

Directions: Heat oil in a large pot over medium heat. Add venison, onions and garlic; sauté until the venison is browned and the onions are soft. Add the tomatoes, chilies (including juice), chili powder, and cumin; bring to a boil. Reduce heat to low. Add beans, olives, several dashes of Tabasco, and

several shakes red pepper flakes. Simmer for 1 hour, stirring occasionally. Serve with shredded cheese and sour cream. Variations: o Substitute ground beef or use ½ venison and ½ beef. o Add 1 can sliced black olives. o Garlic, onion, green chilies, beans, olives and spices can be increased or decreased depending on personal taste. o Don’t increase the chili powder or cumin much more as it gives the chili a gritty feel and a bit of an aftertaste. o Any canned beans can be used except baked beans. Your Variations:

Venison Chili  

Ingredients: 3 oz. Olive oil ¼ c. Chili powder 2 lb. Ground venison ¼ c. Cumin 1 large Onion, chopped 1 Red kidney beans, 19 oz can 6 Garlic...

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