Hot and Spicy Venison Chili

[Spearchucker]

I'm sure most have a recipe for this, but if your tired of yours, give this one a try. I have done it with Slowcooker and on Stove top. If you try the slow cooker, one tip is to keep the Peppers out until about 1 hr before being finished.

Also to keep the heat down, you can cut the Cayene down to 1/2 tsp, and leave Jalapeno seeds out.


Hot and Spicy Venison Chili Recipe


"¢ 2 cans 12 oz tomato paste
"¢ 2 cans 16 oz crushed or diced tomatoes
"¢ 2 24oz cans red kidney beans (drained)
"¢ 2 Tablespoons ground cumin
"¢ 2 Tablespoons parsley
"¢ 2 Teaspoons oregano
"¢ 1/2 Teaspoon salt
"¢ 1 Teaspoon ground black pepper
"¢ 1 Teaspoon Cayenne Pepper
"¢ 2 Tablespoons Chili Powder
"¢ 1 medium onion, chopped
"¢ 3-4 Jalapeno Peppers seeded
"¢ 2 pound ground Venison
"¢ 1 Red Pepper
"¢ 1 Green Pepper
"¢ 6-8 Mushrooms (White\Cremini or Portobello)
"¢ 4-5 Garlic Cloves