Friday, November 30, 2012

Venison Chili

The hubs and I have some venison in our freezer. Some of it in steak form, some of it in ground venison form.

Tonight, we experiment with venison chili. He was pushing for venison chili, so he's the master chef tonight.

What you need:
  • 1 pound venison
  • 2 cans chili-ready beans
  • 1 cup frozen corn
  • 1 green bell pepper, chopped
  • half of an onion, chopped
  • 2 bay leaves
  • 2 tablespoons chili powder
  • 2 tablespoons steak sauce
  • 1 tablespoon Cholula sauce
  • 1 jar of salsa (chunky)
  • 1 can southwestern style diced tomatoes
What you do:
  • Brown the venison and chop your onion and pepper (we have a handy-dandy veggie chopper aka time saver).
  • Throw everything in a stock pot (or crock pot) and give it a stir. Bring it to a boil, then simmer for 20 minutes, or until veggies are tender-crisp (5 to 6 hours in the slow cooker, on low).
  • Top with your choice of chili toppings. I go for cheese. Lots and lots of cheese. Hubs does cheese and sour cream.
Pretty tasty meal. And! I didn't have to cook OR clean! Win-win in my book!

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