From the Cookbook: Big Buck Chili
Temperatures are dropping, and that calls for a hearty meal. This venison chili recipe from the NRA Members' Wild Game Cookbook fits the bill.
October 18, 2012
Temperatures are slowly starting to drop—and when things get cold, it's time to break out the chili. Hearty and perfect for a fall afternoon, this recipe from the NRA Members' Wild Game Cookbook, Second Edition is sure to please.
Big Buck Chili
The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your very own copy of the cookbook, visit the NRA Program Materials Center.
• 2 pounds ground venison
• 2 medium onions, chopped (microwave for three minutes in water)
• 16 ounce can dark red kidney beans
• 16 ounce can light red kidney beans
• 15 ounce can chili beans (pinto in spicy sauce)
• 14½ ounce can stewed tomatoes (chopped)
• 30 ounce jar Ragu spaghetti sauce
• 1 teaspoon hot chili powder
• ¼ teaspoon paprika
• 1/8 teaspoon cayenne pepper
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoon brown sugar
• 2 tablespoons powdered cocoa (this gives a subtle chocolate flavor and a rich brown color)
Cook venison, drain off any fat, add all of the ingredients, mix and simmer for at least three hours (make chili the day before if possible). Serves six hunters or eight wimps.
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