Combine ground deer, steak seasoning, chili powder, black pepper, cumin, basil, and garlic cloves in a large pot or deep electric skillet and mix well. Cook until the deer is no longer pink, stirring frequently. Add celery, onion, green pepper, and jalapenos. Cook until the vegetables are tender, stirring frequently.
Add beef broth, undrained beans, undrained tomatoes, barbeque sauce, and worcestershire sauce and mix well. Simmer until reduced to desired consistency. About 1 to 2 hours.
Serve with shredded cheese, chopped olives, and oyster crackers.
I always cook my chili in the slow cooker, and the longer it brews the better it usually is.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 95 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 97mg||30 %|
|Sodium 230.1mg||8 %|
|Potassium 590.4mg||16 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 12.6g|
|Protein 26.8g||38 %|
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Calories per serving: 263
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