Uncle buck's venison chili

Yield: 8 servings

2 tbsp Olive oil

1 med Bell pepper, chopped

2 med Onions, chopped fine

2 Cl Garlic, crushed

1 lbs Venison, ground

1 lbs Venison, cut in chunks

8 oz Tomatoes, canned

4 tbsp Tomato paste

1 Bay leaf

1 tsp Ground cumin

1 tsp Oregano

1/4 tsp Cayenne pepper

1 tbsp Chili powder, mild

Salt and pepper, to taste

1 cup Beef stock

2 tbsp Dark brown sugar, to taste

2 can Chili peppers, small

14 oz Red kidney beans, canned


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