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Venison Chili

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Ingredients
  • 2 tablespoons olive oil
  • 1 medium bell pepper, chopped
  • 2 medium onions, chopped fine
  • 2 cloves garlic, crushed
  • 1 pound venison, ground
  • 1 pound venison, cut in chunks
  • 8 ounces tomatoes, canned
  • 4 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chili powder, mild
  • salt and pepper, to taste
  • 1 cup beef stock
  • 2 tablespoons dark brown sugar, to taste
  • 2 cans chili peppers, small
  • 14 ounces red kidney beans, canned
Instructions

Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fry until soft. Brown all meat and add to above. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon. 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.

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