Venison Chili Christy Acre, Sales Support
Ingredients
Cooking spray
2 pounds ground venison (or substitute
hamburger)
2 cups chopped sweet onion
2 cups chopped green bell pepper (or use
red or yellow peppers for color variety)
8 garlic gloves, minced
1 jalapeno pepper, seeded and chopped
(leave seeds in for spicier chili)
3 tablespoons chili powder
1 tsp salt
1 tsp ground cumin
1 tsp ground red pepper
1 tsp ground black pepper
2 ( 14.5-ounces) cans diced tomatoes,
undrained
4 cups chicken broth
3 tablespoons tomato paste
3 (15-ounce) cans red kidney beans,
rinsed and drained
Directions
Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray.
Add venison; cook until browned, stirring
to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
Reduce heat to medium. Add onion, bell
pepper, garlic, and jalapeno to pan; cook 10
minutes or until tender, stirring frequently.
Stir in chili powder and next 4 ingredi-
ents (through black pepper). Add venison,
This will make a big pot of chili and
sometimes it tastes even better the sec-
ond day when all the flavors have blended
together for a while. My family loves this
chili with biscuits and crackers with pea-
nut butter!
Christy has worked
for The Old Schoolhouse® Magazine since
October 2013. She is
on the Sales Support
Team and gets to do a
variety of tasks which
always makes her job
interesting. She lives in Pennsylvania with
her husband, Darin, and their children,
Garrett and Hannah. They are blessed to
be able to homeschool their children and
are thankful for that privilege.
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