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Venison Chili
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Description
Warm chili on a cool fall day is a tailgating favorite. Keep it warm in an insulated carrier and serve it in Styrofoam cups along with some shredded cheese and saltine crackers. Since it is now hunting season and I get the occasional gift of venison, here is a version I made last week. Of course you can substitute any meat of your choice!
Ingredients
- 2 whole Onions, Chopped
- 1 whole Green Pepper, Chopped
- 3 Tablespoons Olive Oil
- 2 pounds Ground Venison
- 1 can (27 Oz. Size) Chili Beans, Undrained
- 1 jar (12 Oz. Size) Roasted Red Peppers, Undrained, Choppped
- 1 can (8 Oz. Size) Tomato Sauce
- ½ cups Sherry
- 2 teaspoons Cumin
- 2 teaspoons Garlic Salt
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
Preparation
Brown the onions and peppers in the olive oil in a large skillet over medium-high heat. Add the ground venison and stir with a fork, breaking up the meat and cooking until cooked thoroughly.
Add the remaining ingredients, stir and cook 30 minutes or until the chili has thickened.
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