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Texican Venison Chili
Taken From: Venison

Ingredients
2 lb. ground venison 4 Tbs. olive oil 2 tsp. salt 1/2 cup mild chili powder 1/2 cup brown sugar 4 Tbs. minced garlic 1/2 cup catsup 1 large red onion, diced 1 large white onion, diced 1 large can blended vegetable tomato juice 4 15-oz. cans stewed tomatoes 4 15-oz. cans Mexican-style chili beans 2 4-oz. cans mushroom stems and pieces 1 8-oz. can sliced black olives

Directions
In a large stockpot, heat the oil and brown the venison and garlic. Add the brown sugar, chili powder, and tomato juice; simmer for 10 minutes stirring occasionally. Stir in the balance of the ingredients. Reduce the heat to low and simmer for 1 hour stirring frequently. Cool the chili and refrigerate overnight. Re-heat the next day and serve with crackers and beer. Serves 6 to 8.
 
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