Uncle Buck's Venison Chili

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Bell pepper - chopped (medium)
2 tablespoons	30ml	Onions - chopped fine (medium)
2		Garlic - crushed
1 lb	454g / 16oz	Venison - ground
1 lb	454g / 16oz	Venison - cut in chunks
8 oz	227g	Tomatoes - canned
4 tablespoons	60ml	Tomato paste
1		Bay leaf
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Oregano
1/4 teaspoon	1.3ml	Cayenne pepper
1 tablespoon	15ml	Chili powder - mild
		Salt and pepper - to taste
1 cup	237ml	Beef stock
2 tablespoons	30ml	Dark brown sugar - to taste
2		Chili peppers - small
14 oz	397g	Red kidney beans - canned

Recipe Instructions

Recipe by: Uncle Buck's Venison, Littleton, NH Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all meat and add to above.

Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two hours, stirring occasionally. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve.

Source:
John Thorne Sep/Oct Chile Pepper Magazine

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