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Best in the West Venison Chili




Source of Recipe


the web


List of Ingredients




3 tablespoons salad oil
2 pounds boneless Venison, trimmed and cut into 1/4- inch cubes
1 large onion, chopped
1 medium-sized green bell pepper, steamed, seeded, and chopped
3 cloves garlic, minced or pressed
1 fresh jalapeno chili, stemmed, seeded, and minced
1 large can (15 ounce) tomato sauce
1 can (28 ounces) tomatoes
1/4 cup chili powder
1 teaspoon sugar
1 can (about 28 ounces) red kidney beans, drained
salt


Recipe



Pour oil into a 5 to 6 quart pan over medium-high heat. When hot, add venison, a portion at a time, and brown well, stirring often. Then stir in onion, green pepper, garlic, and jalapeno. Stir often until onion is limp, about 10 minutes. Add tomato sauce, tomatoes (break up with a spoon) and their liquid, chili powder, and the sugar.
Stirring often, bring to a boil. Cover, reduce heat, and simmer until venison is very tender to bite, about 1 hour and 45 minutes; stir occasionally. Stir in beans and simmer until hot, about 10 minutes longer. Season to taste with salt.
Thanks to: Sunset 1990 Recipe Annual