VENISON CHILI
- 3 tablespoons olive oil
- 2 lb. ground venison
- 2 med. onions, chopped
- 2 cloves garlic, pressed
- 1/2 teaspoon ground cumin
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire
- 1 qt. canned tomatoes
- 1 cup tomato sauce
- 3 tablespoons tomato paste
- 1/2 cup minced green pepper
- 2 cans kidney beans
Cook onions, garlic and meat in oil until meat looses color. Add all other ingredients and simmer 2 hours. Add water if necessary. A crock pot works well for simmering chili.
-from Haviland Smith The New England Venison Cookbook
|
