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The Hottest Chili In Town!




Source of Recipe


the web


List of Ingredients




1 pound ground venison
1 large onion, chopped
1 small bell pepper, chopped
Salt to taste
1 tablespoon black pepper
1 tablespoon cayenne pepper
3 tablespoons chili powder
1 bay leaf
1 6-oz. can tomato paste
1 15-oz. can diced tomatoes
2 15-oz. cans dark red kidney beans
Water
Cornmeal

Recipe



Drag out the biggest pot you can find, and brown the venison in just a smidgen of grease.
Add all the other ingredients except the meal. Save that for later. Stir everything well, and add enough water so that it looks kind of soupy.
Simmer uncovered on medium-low heat, stirring occasionally. After a few hours, the chili should be done, but you still have to add the meal.
Its purpose is to thicken the broth, but it also gives this dish a different texture. Cook everything for another hour or so,
then get out the fire extinguisher and the Rolaids...you'll need them both!

HELPFUL HINTS: Cooking the chili uncovered also helps it thicken. Make sure that you don't cook it too fast,
or it may stick to the bottom of the pan. Check the mixture occasionally to see if you need to add more water before the final stage.