Venison Chili
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Ingredients
  1. 1/4 cup Sue BeeĀ® Honey
  2. 2 pounds venison, ground or chopped (may be substituted)
  3. 1 very large Spanish onion, diced
  4. 2 bell peppers, seeded, diced
  5. 1 28 oz. can crushed tomatoes, with puree
  6. 3 cloves fresh garlic, minced
  7. 1-1/4 teaspoons salt
  8. 3 tablespoons cumin, ground
  9. 3 tablespoons cilantro, dried
  10. 1 tablespoons oregano
  11. 3 tablespoons . Ancho chili, ground
  12. 1 tablespoons Chipotle chili, ground
  13. 1/8 teaspoons Cayenne pepper
  14. 1 teaspoon Epazote (optional)
  15. 2 tablespoons red wine vinegar
  16. 3 16 ounce cans red kidney beans, drained
  17. 1-1/2 cups hot water
  18. 1/4 cup cooking oil
Directions
  1. 1. In a large skillet, brown venison or Beef and drain off excess fat.
  2. 2. In a 6 quart or larger cooking pot, gently saute onions and green peppers in cooking oil for approximately 20 minutes, until tender. Add garlic and cook for another three minutes, being careful not to burn garlic.
  3. 3. Into pot, add browned meat and all remaining ingredients.
  4. 4. Bring to simmer over medium heat.
  5. 5. Reduce heat, cover and simmer gently for at least one hour, stirring occasionally.
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