Do You Like Your Venison Chili HOT?

 

Set Your Table Next to the Fire Dept. Door!

Say, where's the Pepto-Bismol?

 

Actually, you can substitute ground beef in this chili recipe, if you like. Recipes like this are for folks who like to eat their chili with the fire department’s phone number on speed-dial!

Curl Your Toes Hot Venison Chili

2 lbs. lean venison stew meat, diced

1 Tbsp. olive oil

1 3/4 cups chopped onion

1 cup diced celery

3 cloves garlic, crushed

3 cups water

3 (14 1/2 oz.) cans no-salt-added tomatoes, undrained & diced

2 (10 oz.) cans diced tomatoes with green chiles, undrained

2 Tbsp. chili powder

1  1/2 Tbsp. reduced-sodium Worcestershire Sauce

1/4 tsp. dried whole thyme

1/4 tsp. dried whole oregano

1/4 tsp. ground cumin

1/4 tsp. salt

1 (14 1/2 – 16 oz.) can no-salt-added kidney beans, undrained, optional

Brown venison in hot oil in a dutch oven, stirring until it crumbles. Stir in onion, celery & garlic; cook until tender.  Add water and next 8 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Add beans and cook 30 minutes more. Adjust seasonings and enjoy.

Slow Cooker Directions: Brown venison in hot oil in a dutch oven. When it is almost cooked thru, add onion, celery & garlic; cook for 5 to 8 minutes.  Pour this mixture into the slow cooker, adding water, tomatoes and tomatoes with chiles.

Cook 6 to 8 hours. Add spices, Worcestershire Sauce and beans (if desired). Cook 30 minutes more on low.  Adjust seasonings and enjoy.

Note: Adding spices to a slow cooker at the beginning, just cooks the flavor out of  those spices. I do not add them until the last 30 minutes.

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Published in: on January 7, 2009 at 5:05 pm  Comments Off on Do You Like Your Venison Chili HOT?  
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