Chunky Style Venison Chili Recipe

  • 1 tablespoon vegetable oil
  • 1/2 pound lean ground venison, crumbled
  • 1 pound venison stew meat, well trimmed, cut into 3/4 inch cubes
  • 2 cans dark red kidney beans, undrained (16 ounce cans)
  • 1 can whole tomatoes, undrained and cut up (28 ounce can)
  • 1 1/2 cups chopped green pepper
  • 1 cup chopped onion
  • 1 can tomato paste (6 oz. can)
  • 5 cloves garlic, minced
  • 1 tablespoon Chili Powder
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Salt
In 6 qt. Dutch oven or stockpot, heat oil over medium-high heat. Add ground venison and venison cubes. Cook for 8 to 10 minutes, or until meat is no longer pink, stirring occasionally. Drain.

Stir in remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, partially covered, for 4 to 5 hours, or until meat is very tender, stirring occasionally. Garnish each serving with sour cream, shredded cheese and sliced green onions, if desired.

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(15 1/2 ounces each) kidney beans

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