Recipe feeds 2-3 people depending on how much you eat
1.5 - 2 lbs of ground venizon
5 tbsp chili powder
1 onion
1 green pepper
1 garlic clove
2 beef bullion cubes
2 cans of chili beans
1 can of tomato sauce
1 can of tomato paste
4 tbsp of olive oil
Cumin powder (optional; just added flavor/heat)
Frank's Hot Sauce (optional; amount varies for heat)
Sliced jalapeno (optional; amount varies for heat)
1-2 tbsp of brown sugar (optional)
First, chop/dice the onion, garlic, jalapeno slices, and green pepper to size of liking. Then put 4 tbsp of olive oil in a skillet and bring to smoke, then add the venison burger. Once the burger has started to turn gray add a few dashes of Franks if desired. Once the burger starts to turn brown, add the 5 tbsp of chili powder and the diced onions, garlic, jalapenos, and green pepper. Mix well and lower the heat, stir occasionally. In a separate pot, big enough for the final product, add 1 cup of water, the 2 beef bullion cubes and bring to medium heat. Let the bullion cubes disolve. Once the bullion cubes have disolved, add the meat mixture, can of tomato sauce, can of tomato paste, and 2 cans of chili beans. Stir well to mix all ingredients and turn heat to low. Add brown sugar and cumin powder for flavor if desired. Cover and let chili simmer on low for 3-4 hours.
This is best served with Oyster crackers, shredded cheese and a beer.
