November 10, 2009
This Western Chili is a foolproof recipe from Jim Zumbo's cookbook.
- 2 pounds ground venison
- 1/4 cup cooking oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 large green pepper, chopped
- 3 tablespoons chili powder
- 2 cups whole tomatoes
- 1 cup tomato sauce
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon flour mixed with 2 tablespoons water
- 3 cups cooked kidney beans
Brown ground venison in oil in a Dutch oven until meat loses its pink color. Add onion, garlic, and green pepper. Cook for 5 minutes longer. Add chili powder, tomatoes, tomato sauce, water and salt. Simmer for 2 hours. Add the flour paste and cook until mixture thickens. Add the kidney beans and cook another 15 minutes. Serve hot with French bread or hot biscuits. Serves 6 to 8.
Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com
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