Mexican

venison chili is for Dinner.

venison chili takes 20 minutes to prepare.

venison chili takes 60 minutes to cook.

venison chili makes 8 servings.

The ingredients for venison chili are:

venison, ground, 16 oz
Onions, raw, 1 large
Garlic, 3 cloves
Green Peppers 2 cup, chopped
Pacific Natural Foods Organic Crushed Tomatoes, 6 serving
Swanson Chicken Broth 99% Fat Free, 2 cup
*Green Chili Peppers, canned, .33 cup
Chili powder, 3 tbsp
*Onion powder, 3 tbsp
Oregano, ground, 1 tbsp (remove)
Pepper, black, 1 tbsp
Salt, 1 tbsp
Granulated Sugar, 2 tsp
Beans, pinto, 2 cup
Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp), 3 tsp
*Cumin - Ground, McCormick (1 tbsp), 1 tbsp

Here is how you make venison chili:

chop all your veggies. Add oil to hot dutch oven or pot add venison and brown. Add onion and garlic and peppers while browning meat. Add water and cook out. seasonings (except sugar) and then ad crushed tomatoes and chicken broth. Stir and bring to a boil then reduce heat to simmer cover and cook (the longer the better). Add sugar to taste at the end. Number of Servings: 8Recipe submitted by SparkPeople user LOGNSMOM0114.

The nutritional information for venison chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 246.2

• Total Fat: 7.5 g
• Cholesterol: 55.5 mg
• Sodium: 456.6 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 6.9 g
• Protein: 23.8 g

venison chili is Mexican cuisine.