Venison Chili



Venison Chili

Course: Soups
Cuisine: Southern United States
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  • 3 pounds ground venison
  • 4 green bell peppers chopped
  • 5 garlic cloves minced
  • 6 large onions chopped
  • 2 tablespoons cooking oil
  • 1 teaspoons to 2Tabasco sauce
  • 2 cans tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 5 chili peppers minced (optional)
  • 1 can red kidney beans with liquid
  • Cooked rice for 4 to 6 servings
  • Shredded sharp Cheddar cheese


  • Brown venison, bell peppers, garlic and onions in deep skillet with oil. Add Tabasco, tomato sauce and spices; simmer 45 minutes. Add beans and chili peppers; simmer 15 minutes more. Serve over rice and sprinkle with cheese. Serves 4 to 6.
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fresh hot bowl of venison chilli with crackers

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