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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Great recipe from the Virignia Portfolio, I suggest serving with hard buttered rolls. We like our chili with more tomato, so I add 2 cans of crushed tomato. Ingredients:
8 ounces cubed venison steak |
2 cups cooked kidney beans |
1 (15 ounce) can crushed tomatoes |
1 bell pepper, diced |
1 jalapeno, diced |
1 onion, diced |
2 tablespoons roasted garlic, with oil |
1/4 cup cilantro, chopped |
2 tablespoons basil, chopped |
1 tablespoon chili powder |
1 teaspoon cumin powder |
1/2 teaspoon cinnamon |
salt & pepper |
sour cream (for topping) (optional) |
shredded cheddar cheese (for topping) (optional) |
Directions:
1. In large stock pot sear venison in garlic and oil about 4-5 minutes.
2. Add herbs, peppers, onion, and spices.
3. When vegetables are tender, add tomato and simmer until venison is cooked through, about 30 minutes, stirring often.
4. Add beans and cook until all ingredients are hot.
5. Serve with shredded cheddar cheese and sour cream.
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