Texas Red Chili (4-6 Servings)
1 tbsp Olive Oil
1 medium onion, chopped (1 cup)
1 medium green pepper, seeded and chopped (1 cup)
2 cloves garlic, minced
1 can (28oz) diced tomatoes, undrained
1 can (8oz) tomato sauce
1 can (4oz) chopped green chilies
1/4 cup plus 2 tbsp tomato paste
1 to 2 tbsp diced canned jalapeno peppers (optional - I don't use)
1 1/2 tbsp chili powder
2 tsp cocoa
1 1/2 tsp dried oregano leaves
1 1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground pepper
1 lb. venison bottom round steak, cut into 1x1/2x1/4 inch strips or 1 lb ground venison (prefer steak)
Shredded Cheddar Cheese (optional for topping)
Sour Cream (optional for topping)
In 4 quart sauce pan, heat oil over medium heat. Add onion, green pepper and garlic. Cook for 5 to 7 minutes or until tender, stirring occasionally. Add remaining ingredients, except venison strips, cheese and sour cream. Set aside.
Meanwhile, heat venison in skillet with oil or cooking spray. Cook for 4-6 minutes or until no pink. Drain.
Add meat to saucepan. Mix well. Bring to a boil over medium-high heat. Reduce heat to meduim-low. Simmer for 30-45 minutes or until flavors are blended and chili is desired thickness, stir occasionally.
Serve with sour cream and cheese topping and enjoy!
I have also added a can of red kidney beans before - add with meat and simmer.