Melt butter in large saucepan.
Add the onions and cook at medium heat until transparent, hot brown; add the ground venison and cook until lightly brown.
(Break it up with a fork.)
Add the tomatoes, tomato paste, beer, salt, Tabasco and chili powder. Lower heat and simmer for 45 to 50 minutes.
If spaghetti is used, prepare according to the package directions and add during the last 15 minutes of cooking time.
Serves 8.
Brown ground venison; drain.
Mix all ingredients in slow cooker.
Add garlic salt, pepper and chili powder to your own taste.
Cook for several hours in slow cooker.
ith the rosemary and some ground pepper for about 40 minutes
Brown ground venison, onion and garlic in oil.
Add salt and pepper.
Boil potatoes until tender.
Drain.
Mix ground venison with pieces.
Roll between wax paper to 1/4-inch thickness.
Mix liquid smoke, vinegar and water.
Brush on meat.
Bake on lowest temperature for 3 to 4 hours.
Prop oven door ajar.
When meat is dry, cut in strips and store in a tight container.
ven over medium heat. Add ground venison and cook until browned, 5
Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.
stirring frequently. Next add in ground turkey and break up the
Brown the venison in a stock pot (I use non-stick).
Add onion and pepper, saute until slightly soft, about 5-10 minutes.
Add remaining ingredients, cover, and simmer for 1.5 hours.
I serve mine with a little sour cream and diced onion on top, and some crusty bread.
My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
We agree that it is best served with an ice cold beer.
Put all except beans into slow cooker on low for 4 hours.
Add beans 1 more hour.
Serve on a bed of rice, topped the grated sharp cheddar cheese, sour cream, salsa, avocados, and or more Chili peppers.
Brown venison with 2 to 3 tablespoons olive oil, with the chopped onions, celery, green peppers, and garlic. Put chopped tomatoes and salsa in a large pot. Add meat mixture, beans and all the spices. Adjust spices to suite your taste. Simmer for 1 to 2 hours.
serve with corn bread.
Enjoy.
olden.
Next add the ground venison & pork, stirring until well browned
Brown venison and hamburger meat in skillet
rowned; add to sausage. Add ground venison, and cook until crumbly and
br>Brown together venison, onion, and garlic until venison is completely browned
Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.
Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
Brown venison and beef in shortening in a large heavy pot, over moderate heat.
Add garlic and onions.
Cook until golden, stirring frequently.
Add water and tomatoes.
Reduce heat to low.
Cover loosely and simmer for 3 hours.
Add seasonings and cook 1 hour or longer.
Serve at once or let stand, covered, overnight in refrigerator.
Reheat.
Makes 8 to 12 servings.
In large skillet, combine onion, green pepper and ground venison.
Cook over medium heat until meat is brown.
Add tomatoes, salt, pepper and chili powder.
Stir.
Cover and simmer on low heat for 10 minutes.
Stir in beans until well heated.
Top with corn chips and serve.
Cook bacon in Dutch oven until crisp.
Remove bacon with slotted spoon, reserving drippings into Dutch oven.
Set bacon aside.
Add venison and onion to Dutch oven.
Cook over medium heat until meat is brown, stirring to crumble.
Drain off pan drippings; add bacon, water and next 6 ingredients and bring to boil.
Cover; reduce heat and simmer for 1 hour, stirring occasionally.
Add kidney beans.
Cover and cook 30 minutes more. Serve with sour cream, green onions and cheese, if desired.