• 4 pounds ground venison
  • 1 1/2 pound of ½” cubes of venison steak or loin
  • cooking oil
  • 4 large chopped onions
  • 4 minced gloves garlic
  • 4 cans 7oz. mild diced green chilies (drained)
  • 1 can crushed or diced tomatoes
  • 2 tsp salt
  • 3 chopped bell peppers
  • 2 tsp chili powder
  • 1 tsp red pepper flakes
  • 1 tsp dried basil
  • 1/2 minced jalapeno
  • cornstarch & flour
  • 1 1/2 cup water or 1 can beer

In a Dutch oven lightly flour the cubes and brown in oil; add onion and garlic and cook until onions are clear. Add ground meat, and water. Bring to a slow boil, add chilies, bell pepper, tomatoes, jalapeno, salt, chili powder and pepper. Cover and simmer for 30 minutes; add the remaining spices and liquid. Cook slowly for one and one-half hours.

At this stage, taste and add a little of what you think it needs to fit your taste – such as , Tabasco sauce, Worcestershire sauce, liquid smoke, bar-b-q sauce, brown sugar, and wine. If you want to add beans, just add whatever kind you like and slow cook for as long as you want. The beans will thicken the chili up, if you do not want beans and the chili is too soupy for you, bring it to a fast simmer and stir in a tablespoon of corn starch dissolved in 1/3 cup of water, chili will tighten up quickly.

On point, stir frequently to prevent burning. If you cook in a Dutch oven in your oven, set temp at 275-300 degrees and your chance of burning is substantially reduced.