www.press.wic.ed
Venison Chili
2 pounds ground venison
1/4 pound bacon, roughly chopped
1 green pepper
1 onion, sliced
2 garlic cloves, diced
1 tablespoon chili powder
1 teaspoon ground cumin
28-ounce can of tomatoes
2 16-ounce cans of kidney bean, with liquid
12 ounces beer
6-ounce can tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
dash of hot sauce
In a large kettle on the stovetop, brown bacon.
Cook onion, garlic, and green pepper in drippings
until soft; add venison and cook until done.
Add chili powder, cumin, tomatoes, beans, beer, and
tomato paste. Cook for 1 hour; season with salt, pepper,
and hot sauce. Let simmer until guests arrive. Serve over
rice or pasta noodles. Sour cream, grated cheese, and
minced onions are good go-withs.
