My husband and sons love to hunt and we do occassionaly get blessed with venison meat. We use the meat just as we would use regular beef burger or ground pork. One of our favorites is chili. My husband is very good at making chili and me well do a pretty good job also but this time I knocked it right out of the park! Even my husband said, wow this tastes just like something I would make. Oh by the way he has won several chili contests over the years and this was a huge complement!!!!!!!!!!
1I made this chili over the fire in my openhearth fireplace. You can either do it over a camp fire or on your stove top in a heavy dutch oven kettle. The kettle I used is called a round bottom kettle and it makes the best stews, soups and chiles!
2Crumble the venison in your kettle, add the onions and cook until no pink is showing and onions are tender, add your peppers and mushrooms and continue to cook until they are slightly tender.
3Next add the rest of your ingredients and mix well. Cook on medium low heat for at least an hour or longer. (Stirring occasionally) The longer it slow cooks the better it will taste!
4Note: If you do not can your own tomatoes, get the low sodium kind and you can add chipotle pepper to them.
Additional Note: You can add all these ingredients together, after you brown the meat and tenderize the veggies, and put in your crockpot and cook on low for 8 hours.