Uncle buck's venison chili

8 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 medium Bell pepper; chopped
2 mediums Onions; chopped fine
2 Cl Garlic; crushed
1 pounds Venison; ground
1 pounds Venison; cut in chunks
8 ounces Tomatoes; canned
4 tablespoons Tomato paste
1 Bay leaf
1 teaspoon Ground cumin
1 teaspoon Oregano
¼ teaspoon Cayenne pepper
1 tablespoon Chili powder; mild
Salt and pepper; to taste
1 cup Beef stock
2 tablespoons Dark brown sugar; to taste
2 cans Chili peppers; small
14 ounces Red kidney beans, canned

Directions

Recipe by: Uncle Buck's Venison, Littleton, NH Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all meat and add to above.

Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo

Bring to a boil. Reduce Heat to low and cover. Add chili peppers.

Simmer for two hours, stirring occasionally.

Add kidney beans and simmer for another 30 minutes.

Remove bay leaf and serve.

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