Venison Chili

3 pounds ground venison
4 green bell peppers, chopped
5 garlic cloves, minced
6 large onions, chopped
2 tablespoons cooking oil
1 to 2 teaspoons Tabasco 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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Also try: Walleye Cakes

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Venison Chili Recipe from:

Game for All Seasons Cookbook

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