I am married to a hunter which means I have freezers full of random animals needing to be cooked. Ground venison is what I have the most of and it makes the absolute best chili. I have been perfecting this recipe for a while. I truly believe using Mexene Chili Powder has been a game changer. It is dark and rich and gives this chili a nice color. Enjoy!
Venison Chili
2 to 2.5 lbs ground venison
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 chili seasoning mixes
1 15oz. can tomato sauce
1 16oz. can Blue Runner Creole Cream Style Kidney Beans
2-3 cups beef broth ( 2 cups for thick chili, 3 cups for soupy)
2 tsp Mexene Chili Powder
1 tsp Cumin
Salt to taste
2 spoonfuls brown sugar
1. Brown your meat in a little olive oil then drain most of the fat.
2. Add onion, bell pepper and cook until tender. Then add garlic. Season with salt.
3. Add the rest of the ingredients except the brown sugar.
4. Cook chili for about an hour. Add the brown sugar and more salt if needed at the end. Cook for an additional 20 minutes or so to develop the flavors.
5. Serve with cornbread or Fritos, sour cream, cheese, green onions.