Frank's Sure-Kill Venison Chili

Recipe Ingredients

3 lbs	1362g / 48oz	Venison cubed/course ground
3		Kidney beans as extender
3		Tomato sauce
2		Tomato paste
1		Onion (large)
1/4 lb	113g / 4oz	Butter
1 lb	454g / 16oz	Fresh mushrooms
6		Garlic wedges
1		Stewed tomatoes - (optional)
1 cup	237ml	Barbeque sauce
1/2 cup	99g / 3.5oz	Sugar-more or less to taste
1/2 cup	118ml	Water
3 tablespoons	45ml	Red pepper
6		Jalapeno peppers - diced
3 tablespoons	45ml	Louisiana hot sauce
4 tablespoons	60ml	Worcestershire sauce
2 tablespoons	30ml	Oregano
1/2		Bell pepper-finely chopped
1		Other spices that look good
1		That you have a mind to use

Recipe Instructions

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well.

Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to ~200 degrees and cook until you can't keep everyone away.

Consistency should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over.

Source:
Houston Chronicle, May 1997

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