Mexican

Chili, Venison, 1c takes 20 minutes to prepare.

Chili, Venison, 1c takes 60 minutes to cook.

Chili, Venison, 1c makes 8 servings.

The ingredients for Chili, Venison, 1c are:

1.50 tbsp Chili powder
1 tsp Oregano, ground
0.25 tsp Paprika
1 dash Salt
1 stalk, small (5" long) Celery, raw
3 cloves Garlic
0.50 medium (2-1/2" dia) Onions, raw
1 tbsp Cocoa, dry powder, unsweetened
1 large Tomatoes, red, ripe, canned, whole, no salt added
16 oz Venison, ground
1 cup Beans, red kidney
1 cup Beans, pinto
3 tsp, crumbled Bay Leaf
3 tsp Olive Oil, Bertolli Evoo, 1 Tbs, 15 ml
1 cup, chopped Green Peppers (bell peppers)
2 cup Broth, Chicken - Kitchen Basics Chicken Cooking Stock Unsalted (1 serving 240 ml/ 1 cup)

Here is how you make Chili, Venison, 1c:

1. Spray pot with Pam & fry down venison. Remove from pan & set aside. Drain any water from the pot. 2. Add 1 Tb. olive oil to heat. Add onion, garlic, celery, green & red peppers, saute till translucent.3. Return venison to pot & add tomatoes. Add 2 c. water.4. Add chicken stock & stir.5. Cover & cook on medium low for 40 minutes, stirring occasionally. May need to add more chicken stock during cooking if it evaporates, & to make it the consistency you desire.6. Add beans & stir together. Cook another 20 minutes.Makes 8 (1c) servings servings.Optional:Serve with 1/2 oz. shredded cheddar on topTostitos Scoops or Tortilla chips

The nutritional information for Chili, Venison, 1c is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 204.2

• Total Fat: 7.1 g
• Cholesterol: 55.5 mg
• Sodium: 229.5 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 5.3 g
• Protein: 20.5 g

Chili, Venison, 1c is Mexican cuisine.