I created this Chili recipe after I graduated college and had more ground venison in my freezer than ground beef. That could be from my parents filled my freezer with it when I moved out.
This recipe is similar to how my mom makes her chili, and is a must if having cornbread muffins. Seriously this recipe is so simple and that after you brown the ground venison, the crock pot does the rest of the work for you!!
If you do not have ground venison, any type of ground meat will work.
1 lb of ground venison
1 medium onion diced
1 15oz can of diced tomatoes
2 15oz cans of tomato sauce
1 15oz can of light kidney beans
¼ cup Chili powder
½ tsp Cayenne Pepper
½ tsp Garlic powder
½ tsp Pepper
In a medium skillet brown ground venison and cook down the chopped onion.
Add ground venison and onion to a 6 quart crock pot.
Add 1 can of diced tomatoes and the two cans of tomato sauce.
Next add 1 can of kidney beans. DO not rinse off those beans!
Add seasonings (Chili Powder, Cayenne Pepper, Garlic Powder and Pepper). Note I did not add salt as the salt will come from the canned kidney beans and the juice will work as a natural thickening agent for the chili.
Cook on low for 6-9 hours or on high for 2-4hrs.
Serve with shredded cheddar cheese and cornbread muffins.
I often make a big batch of this and will freeze a few servings for days when I need a quick meal. Can be kept in the freezer for up to 3 months. Reheat on stove or in the microwave.