How To make Frank's Sure Kill Venison Chili
3 lb Venison cubed/course 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
1 Other spices that look good
1 That you have a mind to use
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. Consistancy should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over.
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Here is a video on my favorite simple and easy Venison Chili Recipe. Venison is my favorite meat to make chili with, and this recipe will make your wild game that much more enjoyable. Here is what you need:
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1 Onion
2 Tbs. Olive Oil
2 Garlic Cloves
1 Jalapeno Pepper
1 Poblano Pepper
1 Tsp Oregano
1 28 oz. can of Whole Peeled Tomatoes
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