A Wonderful Venison Chili Recipe for Hunting Season

Deer hunters are practical people who are not only trying to bag the biggest buck of the day, but who are also thinking ahead about ways to enjoy this brilliant animal that provides sport and sustenance for their families.

Whether you are a seasoned hunter, or this is your first time on the trail, it is no secret that the venison meat you are going to gain is an exciting and savory addition to your family's meals. By now, the problem just might be how you continue to prepare it, without boring your family with the same wild game meal you produced the week before. To follow is one of many quick and tasty venison recipes to spice up your kitchen's output!

Venison Chili
No matter who you are, or who you are feeding, you cannot go wrong with a large pot of chili on a cold day. This particular venison recipe allows the chef to decide how spicy they would like their pot, or can be prepared at a mild flavor leaving plenty of room to invite hot sauce into the individuals bowls.

Ingredients
• ¼ Cup Vegetable Oil
• 1 Pound Ground Venison
• 1 Cup Chopped Sweet Onion
• 4 Garlic Cloves, Minced (you can use pre-minced garlic in a jar, for ease)
• 1 Jalapeño Pepper (more if you enjoy the spice)
• 2 Tablespoons Chili Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Ground Red Pepper
• 1/2 teaspoon freshly ground black pepper
• 1 (14.5-ounce) Can Diced Tomatoes, Undrained
• 1 (15-ounce) can Red Kidney Beans, Rinsed & Drained
• 1 (14-ounce) Chicken or Vegetable Broth
• 1 Tablespoon Tomato Paste
• Optional: One Tablespoon of Hot Sauce of Your Choice (Tabasco, Frank's, etc.)
• Optional: Sour Cream
• Optional: Cheddar Cheese, Shredded
• Optional: Tortilla Chips

Instructions
• Pour the vegetable oil into a large pot, and heat over medium temperature
• Add the venison, and cook it thoroughly
• Combine the onion, garlic and jalapeno to the mixture and cook until soft (approximately 5-7 minutes)
• Pour chili powder, salt, cumin, red pepper and black pepper onto the existing ingredients and stir thoroughly
• Add the tomatoes, broth, and paste to the pot, stirring until mixed completely
• Bring the contents to a boil
• Reduce the heat to a simmer, place a lid on the pot and allow it to cook for thirty minutes
• Remove the lid, add the kidney beans and continue to cook the chili uncovered for ten additional minutes

Serving Suggestions, Optional
Spoon the chili into individual bowls, and top with shredded cheddar cheese, sour cream and a dash of hot sauce or sliced jalapeno on top. Place Tortilla chips around the edge of the bowl for dipping purposes, or simply serve them alongside at the table. This hearty meal can be stored in a sealed container in the refrigerator for a week's worth of enjoyment!