50+ Friends Club Cookbook
Meat and Wild Game

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Hattie's Venison Chili Con Carne

From the Kitchen of: Pepper

2	lbs	Venison
2	Tbsp	Olive Oil
2	lge	Onions
10	cloves	garlic
1	qt.	Nonfat Beef Broth
4	Tbsp	Chili Powder
1	Tbsp	Ground Cumin
2	Tbsp	Paprika
1	tsp.	Cayenne Pepper
2	Tbsp	Oregano
3/4	tsp.	Salt

• Take 2 lbs. of venison, either meat or venison burger. If using meat, cube it and brown in batches in olive oil (about 2 Tbsp.) in a large skillet. (I prefer a ten-inch cast iron skillet- not Caphalon!!) If using venison burger, just brown the meat and drain it.
• In a 3-4 quart heavy pot, heat 1 Tbsp olive oil and saute two large onions which have been sliced.
• When the onions are limp, but not yellow (don't overcook them, perhaps 7 minutes tops. Add about 10 cloves garlic (which have been mashed and minced. When the garlic scents up, add the meat. Add one quart of homemade beef or chicken stock.
• If you don't have your own stock, try Campbell's low-sodium chicken stock.)
• Add the spices. Crush the oregano in your hand before adding.
• Bring to a boil, reduce to a simmer; cover and simmer for at least 3 hours or until the meat is fork-tender.
• Even though venison is very lean, the chili should be defatted.
• Serve it up in bowls with rice, beans, bread or whatever on the side. Coleslaw would be the only salad I would serve with it