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Name: Franks Sure-Kill Venison Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 3 lb Venison cubed/course ground; 6 Garlic wedges; 1 That you have a mind to use; 1 cn Stewed tomatoes (optional); 2 cn Tomato paste; 1 c Barbeque Sauce; 3 tb Cayenne pepper; 1/2 Bell Pepper-finely chopped; 3 cn Tomato sauce; 1/2 c Sugar-more or less to taste; 1 lb Fresh Mushrooms; 4 tb Worcestershire Sauce; 1/2 c Water; 6 Jalapeno peppers - diced; 1 lg Onion; 3 cn Kidney Beans as extender; 1 Other spices that look good; 2 tb Oregeno; 1/4 lb Butter; 3 tb Louisiana Hot Sauce

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INGREDIENTS

3 lb Venison cubed/course ground
6 Garlic wedges
1 That you have a mind to use
1 cn Stewed tomatoes (optional)
2 cn Tomato paste
1 c Barbeque Sauce
3 tb Cayenne pepper
1/2 Bell Pepper-finely chopped
3 cn Tomato sauce
1/2 c Sugar-more or less to taste
1 lb Fresh Mushrooms
4 tb Worcestershire Sauce
1/2 c Water
6 Jalapeno peppers - diced
1 lg Onion
3 cn Kidney Beans as extender
1 Other spices that look good
2 tb Oregeno
1/4 lb Butter
3 tb Louisiana Hot Sauce

Servings

INSTRUCTIONS

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to ~200 degrees and cook until you cant keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over.

NOTES

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Franks Sure-Kill Venison Chili

3 lb Venison cubed/course ground
6 Garlic wedges
1 That you have a mind to use
1 cn Stewed tomatoes (optional)
2 cn Tomato paste
1 c Barbeque Sauce
3 tb Cayenne pepper
1/2 Bell Pepper-finely chopped
3 cn Tomato sauce
1/2 c Sugar-more or less to taste
1 lb Fresh Mushrooms
4 tb Worcestershire Sauce
1/2 c Water
6 Jalapeno peppers - diced
1 lg Onion
3 cn Kidney Beans as extender
1 Other spices that look good
2 tb Oregeno
1/4 lb Butter
3 tb Louisiana Hot Sauce

Brown the venison (or other wild game) with some butter. Venison tends to  be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow  cooker.  (A large pot on the stove will work, but overnight cooking is  preferred).  Add other ingredients, mixing well. Add only enough water to  prevent burning.  Cook covered for 2 hours at boil. Reduce heat to ~200  degrees and cook until you cant keep everyone away. Consistancy should be  fairly thick. Cook uncovered if too thin. Top with shredded cheese of  choice and serve with fresh cornbread. Freezes well if any left over.

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Nutrition

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Serving Size: 1 Serving (3105g)
Recipe Makes: 1 Servings

Calories: 2393
Calories from Fat: 1703 (71%)

Amt Per Serving		% DV

	Total Fat 189.2g	252 %
	Saturated Fat 116.9g	584 %
	Monounsaturated Fat 48.3g
	Polyunsanturated Fat 9.8g
Cholesterol 484.8mg		149 %
Sodium 7908.4mg		273 %
Potassium 4954mg		130 %
Total Carbohydrate 177.7g		52 %
	Dietary Fiber 24.4g	98 %
	Sugars, other 153.3g
Protein 20.7g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2393

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