Uncle Bucks Venison Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 medium: Bell pepper, chopped
2 medium: Onions, chopped fine
2 centiliter: Garlic, crushed
1 lbs: Venison, ground
1 lbs: Venison, cut in chunks
8 ounce: Tomatoes, canned
4 tbsp: Tomato paste,
1: Bay leaf,
1 tsp: Ground cumin,
1 tsp: Oregano,
1/4 tsp: Cayenne pepper,
1 tbsp: Chili powder, mild
Salt and pepper, to taste
1 cup: Beef stock,
2 tbsp: Dark brown sugar, to taste
2 can: Chili peppers, small
14 ounce: Red kidney beans, canned
Directions:
Recipe by: Uncle Bucks Venison, Littleton, NH Heat olive oil in large
saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown
all meat and add to above.
Stir in tomatoes, tomato paste, seasonings and beef stock with a
wooden spo
Bring to a boil. Reduce Heat to low and cover. Add chili peppers.
Simmer for two hours, stirring occasionally. Add kidney beans and
simmer for another 30 minutes. Remove bay leaf and serve.
Source from luhu.jp
saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown
all meat and add to above.
Stir in tomatoes, tomato paste, seasonings and beef stock with a
wooden spo
Bring to a boil. Reduce Heat to low and cover. Add chili peppers.
Simmer for two hours, stirring occasionally. Add kidney beans and
simmer for another 30 minutes. Remove bay leaf and serve.
Source from luhu.jp