Ground Venison Chili - cooking recipe

Ingredients

2 lbs ground meat, of choice
1 large onions, chopped or 1 cup chopped onion
1 large green peppers, chopped or 1 cup chopped green pepper
3 tablespoons chili powder
2 (14 ounce) cans diced tomatoes, undrained
2 tablespoons cornmeal
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/4 - 1/2 teaspoon ground red pepper
3 garlic cloves, minced
1 1/2 cups beef broth
1 (15 ounce) can pinto beans
1 (15 ounce) can white beans
1/2 cup salsa verde

Preparation

In Dutch oven brown half of the meat, remove and drain off fat. Cook remaining beef with onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Return all meat and vegetables to pot.
Stir in chili powder, cornmeal, cumin, oregano, red pepper and garlic. Stir in broth, beans and salsa verde. Bring to boiling, reduce heat and simmer about 1.5 hours.
Top with sour cream and/or shredded cheese.
Crockpot: Cook meat and onion as directed above. In 3.5-4 quart electric slow cooker combine all ingredients. Cover and cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.