Hunter Style Chili

Name: Hunter Style Chili
Ingredients: 3 pounds ground venison; 1 tablespoon vegetable oil; 3 large yellow onions, coarsely chopped; 3 large green bell peppers, seeded, deribbed, and coarsely chopped; 3 large carrots, shredded (1 1/2 cups); 3 cloves garlic, crushed; 3 teaspoons beef bouillon; 3 tablespoons chili powder; 3 teaspoons ground cumin; 3 teaspoons dried oregano; 1/2 teaspoon red cayenne pepper; 1 teaspoon hot sauce; 2 (28-ounce) cans tomato sauce; 1 (28-ounce) can kidney beans, drained

14 ingredients

7 steps

Ingredients

3 pounds ground venison
1 tablespoon vegetable oil
3 large yellow onions, coarsely chopped
3 large green bell peppers, seeded, deribbed, and coarsely chopped
3 large carrots, shredded (1 1/2 cups)
3 cloves garlic, crushed
3 teaspoons beef bouillon
3 tablespoons chili powder
3 teaspoons ground cumin
3 teaspoons dried oregano
1/2 teaspoon red cayenne pepper
1 teaspoon hot sauce
2 (28-ounce) cans tomato sauce
1 (28-ounce) can kidney beans, drained

Directions

1

Brown the venison in a heavy skillet over medium-high heat.
2

Remove the meat and transfer to a Crock-Pot, stock pot, or Dutch oven.
3

In the same heavy skillet, add the oil, onions, peppers, carrots, and garlic.
4

Cook over medium heat until tender and the vegetables begin to brown.
5

Add the cooked vegetables and the remaining ingredients to the pot and stir to combine.
6

Cover and simmer for 4 hours over low heat.
7

Serve hot in bowls with bread for dipping.