Venison Chili

Author: * Redbird Sequoyah - 4 Posts on this thread out of 29 Posts sitewide.
Date: Oct 4, 2007 - 19:13

Here's a big pot of moderately spicy-hot deer chili for the feast. Its hot enough to warm you but it won't make smoke come out of your ears. Happy Feasting!

2 pounds venison, cubed meat or ground
about 2 TBS olive oil
2 large onions, sliced
10 cloves garlic, mashed and minced
1 quart beef stock
4 TBS chili powder
1 TBS cumin
2 TBS paprika
2 TBS oregano, crushed
1 tsp salt

Brown venison in large cast iron skillet. You'l need some oil if you're using cubed meat. Ground meat might not need it. Drain and set aside. In heavy stew pot, saute onions in oil until golden but not brown. Add garlic, cook and stir for about a minute longer, then add meat. Stir in stock and add seasonings. Stir and bring to boil, cover, and lower to simmer. Let simmer for 3 hours or till meat is tender enough. This is best when set to cool, then refrigerated overnight and reheated. It also keeps very well in the freezer. Best served with rice, beans and some good chunky bread.