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Charleston Venison Chili

2 lb Venison stew meat
1 cn 30 oz. stewed tomatoes
1/4 c Olive oil
1 cn 8 oz. tomato paste
1 lg Bell pepper, chopped
4 Stalks celery, chopped
1 lg Sweet onion, chopped
4 Whole jalapeno peppers
1 Whole garlic clove, diced
2 tb Brown sugar
60 oz Caliente style kidney beans (2 ea 3
1 12 oz. bottle chili sauce
1 Chili powder
1 cn 30 oz. kidney beans
1 Cayenne pepper


SERVES MANY. Brown venison in olive oil, drain. Chop bell pepper, onion and garlic. Brown lightly. Put beans, tomatoes, tomato paste, bell pepper, garlic, celery, onion, jalapenos, brown sugar, venison and chili sauce in 6-quart or larger crock pot or covered pot and simmer for several hours. Add chili powder and cayenne papper to taste. Stir occasionally. Chili is ready after approximatley 4 hours. NOTE: Any meat may be sutstituted for the venison, the leaner the better.





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