Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Neck Roast Chili




Source of Recipe


Redneck Recipes


List of Ingredients




Venison Neck Roast 2 to 2 1/2 lbs
Garlic Powder About 1/2 tsp
Cumin About 3 tsp
Chili Powder About 3 tsp
Black Pepper To Taste (more is hot!)
Green Peppers 2 (med - lg)
Yellow Onion 1 (med - lg)
Stewed Tomatoes 2 - 16oz cans
Red Kidney Beans 4 - 16 oz cans





Recipe



Melt about 1 tb sp of butter in a frying pan or coat with veg oil spray. Cut venison in small cubes and brown on med high heat. Add all spices and stir in while meat is browning. Drain off any liquid and place meat in the bottom of a 4 quart crock pot. Without stiring, layer the remaining ingredients in the crock pot. Dice onions and green peppers and add to pot. Drain off excess liquid from the 2 cans of stewed tomatoes and add to pot. Drain off liquid from the 4 cans of red kidney beans and add to pot. Cover and cook on low heat for 12 hours. Stir all ingredients and serve. Tastes best after a day or so to allow all flavors to marry.