Northwoods Venison Chili
Ingredients
- 3 lb venison cubed/coarse ground
- 3 cn kidney beans as extender
- 3 cn tomato sauce
- 2 cn tomato paste
- 1 lg onion
- 1/4 lb butter
- 1 lb fresh mushrooms
- 6 garlic wedges
- 1 cn stewed tomatoes optional
- 1 c barbeque sauce
- 1/2 c sugar-more or less to taste
- 1/2 c water
- 3 tb red pepper
- 6 jalapeno peppers - diced
- 3 tb louisiana hot sauce
- 4 tb worcestershire sauce
- 2 tb oregeno
- 1/2 bell pepper-finely chopped
- As needed other spices that you'd like to add
Instructions
- Brown the venison (or other wild game) with some butter.
- Venison tends to be somewhat dry, so add butter as needed.
- Drain well.
- Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking
- is preferred).
- Add other ingredients, mixing well.
- Add only enough water to prevent burning.
- Cook covered for 2 hours at boil.
- Reduce heat to ~200 degrees and cook until you can't keep everyone away.
- Consistency should be fairly thick.
- Cook uncovered if too your venison chili becomes thin.
Notes
Top with your bowl of venison chili with a shredded cheese of your choice and serve with fresh homemade bread.
This venison chili freezes well if you're lucky enough to have any leftovers. lol
This venison chili freezes well if you're lucky enough to have any leftovers. lol