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Venison Chili


2 med. onions, chopped, sautéed
Salt and pepper to taste
2 med. green peppers, chopped, sautéed
3 tsp. garlic powder
3 lbs. venison stew meat and browned ground venison
1/2 tsp. oregano
1 tsp. ground red pepper
5 tsp. chili powder
1 1/2 tsp. paprika
Dash of Lea & Perrins
4 (16 oz.) cans tomatoes or equivalent
1 (18 oz.) can tomato paste
1 (32 oz.) bottle ketchup
1 (28 oz.) can pinto beans
1 (42 oz.) can red kidney beans

Mix all ingredients and add as much of your favorite liquid hot sauce as you and your doctor see fit. Cover; simmer over low heat 3 hrs. Best refrigerated 1+ days after cooking and reheated prior to serving. Serve with grated cheese and/or chopped onions.


Venison Vegetable Pot Pie - Broiled Venison Steak - Chili Con Carne - Venison Stew - Venison Roast - Fillet of Venison - Venison Meat Loaf Venison Cutlets in Sour Cream - Stuffed Venison Steak - Venison Swiss Steak - Country Fried Venison Steak - Venison Sausage - Hot Venison Sausage - Venison Chili - Venison Meat Balls