Venison chili #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions; chopped |
| ½ | cup | Chicken broth -or- |
| ½ | Stick of butter (if you don't mind the calories) | |
| 2 | pounds | Ground venison hamburger |
| 1 | can | (28-oz) whole tomatoes; undrained |
| 2 | Cloves garlic; minced | |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 3 | tablespoons | Chili powder |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Oregano |
Directions
Simmer onions in broth or butter until clear. Brown venison until all the red is gone. Add tomatoes that have been cut up with scissors while still in can. Add rest of ingredients. Simmer at least 1 hour. Better if made a day ahead or at least several hours for flavors to blend. Yield: 4 to 6 servings.
KENAN KEYES (MRS. GRIFF)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .