Venison Chili


2 med. onions, chopped, sauteedĀ Salt and pepper to taste 2 med. green peppers, chopped, sauteedĀ 3 tsp. garlic powder 3 lbs. venison stew meat and browned ground venison 1/2 tsp. oregano 1 tsp. ground red pepper 5 tsp. chili powder 1 1/2 tsp. paprika Dash of Lea & Perrins 4 (16 oz.) cans tomatoes or equivalent 1 (18 oz.) can tomato paste 1 (32 oz.) bottle ketchup 1 (28 oz.) can pinto beans 1 (42 oz.) can red kidney beans

Mix all ingredients and add as much of your favorite liquid hot sauce as you and your doctor see fit. Cover; simmer over low heat 3 hrs. Best refrigerated 1+ days after cooking and reheated prior to serving. Serve with grated cheese and/or chopped onions.


  1. Made this recipe over the weekend for the family and it was delicious. I’ll make it again.