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This recipe is by Ed Beard. You can substitute ground beef or pork for all or part of the ground venison.
1 tbs butter
2 onions, roughly chopped
1 bell pepper, seeded and chopped
3 tbs minced garlic
3 tbs worcestershire sauce
2 tbs hot sauce
2 lbs ground venison
1/2 cup chopped green onion
1 can Rotel tomatoes
2 small cans tomato sauce
1 small can of tomato paste
1 medium can tomato puree
3-4 tbs chili powder
1 or 2 cans chili beans (optional)
1 tbs ground cumin (optional)
Saute onions, bell peppers and garlic in butter in a cast iron dutch oven (or a big soup pot). Add a little cajun seasoning, worcestershire and hot sauce and cook veggies until soft. Add ground meat and brown well. If using beef or pork, drain excess fat.
When meat is browned, add green onions, all tomato products and stir well to incorporate. Add chili powder. Add cumin and beans if desired.
Heat through on medium heat and simmer until you can't stand it anymore.
Serve with crushed crackers.