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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 pounds ground venison or lean ground beef |
1 pound hot italian link sausage, casings removed |
1 medium onion, chopped |
2 (15-ounce) cans dark red kidney beans, undrained |
2 (15-ounce) cans light red kidney beans, undrained |
1 (28-ounce) can whole tomatoes, undrained |
1 (8-ounce) can tomato puree |
1 (4.5-ounce) can chopped green chiles |
1 dried red chili pepper |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon sugar |
Directions:
1. Cook first three ingredients in a stock pot over medium heat until meat is browned, stirring until it crumbles; drain and return to stockpot.
2. Stir in beans and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 1 to 2 hours or until desired consistency.
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