I am going to try this one out this weekend coming up
VENISON CHILI
INGREDIENTS:
- 1 pound venison burger
- 1 large onion, chopped(about 2 cups)
- 2(15.5 oz.) cans dark red kidney beans, undrained-or chili beans
- 4 oz. of fresh Portabella mushrooms, or 1 (4 oz can) of mushrooms
- 3 (14.5 oz.) cans chili-style chunky tomatoes, undrained
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1 teaspoon dried oregano, crushed
- ½ to 1 teaspoon ground Cayenne Red Pepper, (depending on taste)
- ½ teaspoon black pepper
- ½ tablespoon Chili powder
COOKING DIRECTIONS:
- Place undrained beans, mushrooms, and undrained tomatoes in a Crockpot, or
on stovetop in a cast iron pot or heavy aluminum container.
- Cook onions in skillet until tender, then add to ingredients in cooking container,
stir
- Add the garlic powder, parsley, oregano, ground red pepper, black pepper and
chili powder to ingredients in cooking container, stir
- Using a skillet, cook venison burger only until brown, then add to ingredients in
cooking container, stir
- Bring the mixture to boiling, reduce heat, then simmer, uncovered, for about 1 ½
hours, or until chili reaches desired consistency, stirring occasionally.
OPTIONAL: For hearty “Country-Style Venison Chili ”, stir in sliced, fully-
cooked Sweet Italian Sausage after Chili has finished cooking
