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.