My Best Venison Chili Ever!!!!!! YUM!!!!!
1 lbvenison, ground
1/2 mediumred onion, chopped
5hot cherry peppers, chopped
1 mediumgreen bell pepper, chopped
1 csliced portabella mushrooms, a little thick
1-2 Tbspchili powder (or to taste)
1 Tbspcumin, ground (or to taste)
1 qtjar of chipotle tomatoes (i used my own home canned, see note below)
1 ptsalsa with corn, peppers, black beans in it (i used my own home canned)
1 can(s)reduced sodium black beans, well drained
1 can(s)reduced sodium red kidney beans, well drained
How to Make My Best Venison Chili Ever!!!!!! YUM!!!!!
- I 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!
- Crumble 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.
- Next 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!
- Note: 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.