Recipe: Venison Chili

There are countless chili recipes floating around, each with its own distinctive taste. Many regions and states have their own unique ingredients. In Texas, for example, beans in chili are typically considered taboo, which flies in the face of most chili lovers pretty much everywhere else. Chili is an ideal way to utilize ground venison that may be a tad on the gamey side. The ingredients found in this recipe will nicely transform the gamey taste to one that anyone will savor.

If you opt for beans, you can buy them in a can or use dried beans that must be soaked for several hours or overnight in order to soften. I like prefer canned beans, as it allows me to use two or three kinds in a batch of chili (i.e. kidney, navy, pinto, great northern, etc.).

Ingredients
• 3 pounds cooked venison burger 
• 1 46 oz. can tomato juice
• 3 15 oz. cans beans (your preference) 
• 2 15 oz. cans petite diced tomatoes
• 1 teaspoon cumin 
• ½ teaspoon salt
• ½ teaspoon pepper 
• ½ teaspoon chili powder 
• 1 green pepper, diced
• 1 medium onion, diced

Directions
1. In a large pot, combine all ingredients except peppers and onions.
2. Cook peppers and onions separately in a skillet and add to the pot when done.
3. Simmer the chili for 2 hours, stirring occasionally. Add more cumin to taste; cumin gives the chili its distinctive, unique taste.

*Tip: If you prefer, you can use canned chili beans, which are simply beans in chili gravy.