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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This is a twist on my mom's chili. It is perfect for a cold winter night! Ingredients:
2 lbs ground venison |
1 large white onion, chopped |
2 minced garlic cloves |
1 (8 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 (15 ounce) can stewed tomatoes |
1 (15 ounce) can water |
1 (16 ounce) can chili beans |
1/2 teaspoon pepper |
1 teaspoon salt |
1 teaspoon cumin |
1 teaspoon paprika |
1 teaspoon oregano |
1 teaspoon worcestershire sauce |
1 teaspoon creole seasoning (tony chachere's) |
2 teaspoons chili powder |
Directions:
1. Brown meat with onions and garlic.
2. Place meat, onions, garlic, along with the rest of the ingredients into a slow cooker and cook on low for 2 hours.
3. Top each serving with shredded cheese.
4. Serve with cornbread.
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