VENISON CHILI N BEANS

INGREDIENTS:

2 Lbs. Ground Chuck 80/20 or ground venison
30 Oz. jar Pace Salsa (medium)
2 15.5 oz. cans Kidney beans red or black (do not drain)
3 Cups water (rinse Salsa jar out and add water to pot)
2 Teaspoons Chili powder (to taste)
1 Teaspoon white sugar
1/4 Teaspoon black pepper (to taste)
2 Teaspoons Salt (to taste)
1/2 Cup tomato catsup (to taste)
1 Tablespoon extra virgin olive oil if using ground venison*
3 Cloves garlic chopped fine
1 Teaspoon Worcestershire sauce
Cayenne pepper (optional if more heat desired) to taste

Brown ground venison in olive oil and do not drain liquid; this is your flavor!  If using ground chuck, drain excess oil.  Add balance of ingredients and bring to a boil and reduce heat and simmer with lid on pot for 30 minutes…the longer the better. 

Servings:  6 or more

NOTE:  If you want a much hotter chili use hot salsa instead of medium, however the medium has a good “kick” to it or at least the Pace brand name does. 

Serve with a fresh toss salad and a side of potato salad or baked potato. 

This Porter's Quick Venison Chili Fix recipe will work for you if you are pressed for time.   

Enjoy.

Bill Porter 02-19-08