Venison Chili

Oxmoor House
about 2 quarts


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1 pound chili-ground venison
1 pound chili-ground chuck
1 medium onion, chopped
2 cloves garlic, chopped
1 cup catsup
1 (8-ounce) can tomato sauce
3 tablespoons chili powder
2 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Red pepper to taste
1 quart water


Combine meat, onion, and garlic in a small Dutch oven; cook over medium heat until meat is browned, stirring to crumble meat. Drain off pan drippings. Add remaining ingredients, mixing well. Cover and simmer 3 hours, stirring occasionally.

Ladle into individual serving bowls, and serve immediately.

Created date

February 2010