It's that time of year again when I love making chili for those cold evenings for coming in from hunting or work. This is the recipe I follow. There are many variations, so you can just start adding the extras to suit your taste.
Venison Chili
4 cans chili beans
1 can dark red kidney beans
1 can Great Northern beans
1 can butter beans
2 pounds ground venison
1 medium onion, chopped (optional)
McCormick’s Chili Seasoning Mix
1 large can tomato sauce
1 can Rotel (optional)
Brown venison in a large skillet and drain. Add
onion if desired. Then add the chili seasoning mix
and ¼ cup water. You can use your own chili
seasonings to taste. Stir in the tomato sauce and/or
the Rotel. Let simmer for about 10 minutes.
Place all the beans in a large Dutch oven or Crock Pot,
then add skillet mixture and stir together. Simmer for
at least 30 minutes, or heat in Crock Pot for four to
six hours.
You can top the chili with shredded cheddar cheese,
sour cream, and jalapenos if desired.
4 cans chili beans
1 can dark red kidney beans
1 can Great Northern beans
1 can butter beans
2 pounds ground venison
1 medium onion, chopped (optional)
McCormick’s Chili Seasoning Mix
1 large can tomato sauce
1 can Rotel (optional)
Brown venison in a large skillet and drain. Add
onion if desired. Then add the chili seasoning mix
and ¼ cup water. You can use your own chili
seasonings to taste. Stir in the tomato sauce and/or
the Rotel. Let simmer for about 10 minutes.
Place all the beans in a large Dutch oven or Crock Pot,
then add skillet mixture and stir together. Simmer for
at least 30 minutes, or heat in Crock Pot for four to
six hours.
You can top the chili with shredded cheddar cheese,
sour cream, and jalapenos if desired.
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