Venison Chili

by Courtney Weis
(Ft. Campbell, Kentucky)

This was made by my husband and it was a hit with everyone !

2 lbs. Ground Venison

2 Cans Stewed Tomatoes

2 Cans Crushed Tomaroes

4 to 5 cans light or dark kidney beans

2 packages of chili seasoning

1 habanero pepper--1 chopped (remove seeds)

1 habanero pepper poked with a fork all around ( this will be added to the chili during cooking)

Garlic salt

Season All

1. Brown Venison Burger, add seasonings to burger. ( garlic salt and seasonall)

2. Drain 95 % of grease off
Dont be afraid of the salt, most of it will even out during cooking !

3. pour all tomatoes and kidney beans into spaghetti pot and turn heat to medium high.

4. Add Venison Burger to pot and mix in, Dont forget to drop your pepper in, you can eitehr leave in the seeds for extra heat or scrape them out before you chop up pepper.

5. Cook for 2 to 4 hours depending on how spicy you want it.

Let cool a little bit and enjoy..

This will feed about 10 to 15 people, or just have a few nights of leftovers or freeze for another chili night..