Montana Venison Chili
Use Ground Deer, Beef, Elk or Bison for a Great Supper on Those Cold Winter Nights
There's nothing like a bowl of chili to keep you warm. Try game or beef for this hearty meal.
Category
Lunch, Main Dish, Soup, Stews and Chili
Cuisine
American
Main Ingredients
Slow Cooker
Prep Time
2 hrs
Cook Time
8 hrs
Total Time
10 hrs
Ingredients
Serves 6
1 lb ground meat (venison, elk, beef or bison)
1 cup dried pinto beans
1 cup dried red chili beans
1 cup dried black beans
4 roasted anaheim or poblano peppers (alternately, you can use a can of roasted peppers)
15 oz can tomato sauce
15 oz can diced tomatoes
1/2 cup onion, diced
4 cloves garlic, minced
1 tsp garlic powder
1 tbsp chili powder, or to taste
hot sauce to taste
water, enough to cover beans
1 tsp oregano
1/2 tsp ground cinnamon
2 tsp or to taste salt
1 tbsp olive oil
Directions for Montana Venison Chili
1
Soak Beans Overnight
Put the beans in a pot and pour enough water over them to soak them overnight.2
Cook Beans
In the morning, boil the water and cook the beans until tender. Add more water, if necessary. Drain and set aside.3
Wash and Chop Peppers
Wash peppers and remove seeds, tops, membranes and skin. Chop peppers.4
Brown Meat
Put venison, olive oil, peppers, onions, garlic and brown meat in skillet. Add tomato sauce, canned tomatoes, chili powder, oregano, cinnamon, garlic powder and salt.5
Put in Crockpot
Put meat mixture and beans in crockpot and stir to mix. Cook for 8 hours on low.Tip
Use a crock pot and allow to cook all day.
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1 Comments
Post a CommentThis sounds yummy - I will totally give it a try when I get my venison meat this Christmas!