Soul Food Online's Recipe Collection


venison chili

1/2 pound mild Italian sausage
8 slices of bacon
1/2 lb. coarsely ground venison
2 large onions, chopped
2 large green peppers, seeded and chopped.
3 cloves garlic, minced
2 jalapeno peppers, seeded and chopped
2 dried chili peppers, crumbled
1 1/2 tb, chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp salt
1 (14 ounces) can whole tomatoes, undrained and chopped
1 (12 ounce) can tomato paste
1 (12 ounce) can beer
1 (16 ounce) can pinto beans, drained
Garnishes: sour cream, sliced green onions, shredded 
Monterey jack cheese, sliced ripe olives

Brown sausage in a large dutch oven over medium heat.
Drain on paper towels, and slice.
Cook bacon in dutch oven until crisp; remove bacon
reserving half the drippings. Crumble bacon, and set aside.
Heat reserved drippings over medium heat until hot.
Add venison, onions, green peppers, and garlic. Cook until
meat is browned and vegetables are tender, stirring often. 
Add reserved sausage, bacon, jalapeno peppers, and next 8 
ingredients; stir well.

Bring to a boil; cover, reduce heat; and simmer 45 minutes, 
stirring often. Add beans during the last 15 minutes of cooking. 
Garnish, if desired. © 2001-2007