Deer Camp Venison Chili

Ingredients

Serves 8-10. Time: about 2 hours (or 6-8 hours in a slow cooker).

• 2 lb ground venison
• 1/2 lb ground pork or bulk pork sausage
• 1 tablespoon vegetable oil or bacon grease
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• Frisco Chili Seasoning Mix, to taste
• 2 cans (14.5 oz each) diced tomatoes, with juice
• 1 can (15 oz) tomato sauce
• 2 cans (15 oz each) kidney or chili beans, drained
• 1 1/2 cups beef broth, or 1 bottle (12 oz) beer
• Toppings: shredded cheddar, diced onion, sour cream, oyster crackers

The blend already has salt, so taste before adding more.

Steps

1. Heat the oil in a large Dutch oven over medium-high heat. Add the venison and pork and cook, breaking up the meat, until browned with no pink remaining. Ground venison and pork need to reach 160F.
2. Add the onion and pepper and cook 5 minutes, until soft. Add the garlic and cook 1 minute.
3. Stir in a generous amount of Chili Seasoning Mix and cook 1 minute, stirring, to wake up the spices.
4. Add the tomatoes, tomato sauce, beans, and broth or beer. Bring to a boil, then turn it down to a low simmer.
5. Simmer uncovered 1-2 hours, stirring every 15-20 minutes, until thick. Taste near the end and add more seasoning if you want it bolder.
6. Slow cooker option: brown the meat and vegetables first (steps 1-3), then put everything in the slow cooker on Low 6-8 hours or High 3-4 hours.
7. Cool leftovers within 2 hours. Refrigerate up to 4 days or freeze up to 2-3 months. Reheat to 165F.