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Add a photoWarm chili on a cool fall day is a tailgating favorite. Keep it warm in an insulated carrier and serve it in Styrofoam cups along with some shredded cheese and saltine crackers. Since it is now hunting season and I get the occasional gift of venison here is a version I made last week. Of course you can substitute a meat of your choice!
Ingredients
- 3 tablespoons olive oil
- 2 onions, chopped
- 1 green pepper, chopped
- 2 pounds ground venison
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic salt
- 1 8 ounce can tomato sauce
- 1 27 ounce can chili beans, undrained
- 1 12 ounce jar roasted red peppers, undrained
- ½ cup sherry
Directions
- Brown the onions and peppers in the olive oil in a large skillet over med-high heat.
- Add the ground venison and stir with a fork, breaking up the meat and cooking until cooked thoroughly.
- Add the remaining ingredients, stir and cook 30 minutes or until the chili has thickened.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 8 servings | |
| Calories 433 | |
| Calories from Fat 183 | 42% |
| Total Fat 20.65g | 26% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1112mg | 46% |
| Potassium 1064mg | 30% |
| Total Carbs 21.94g | 6% |
| Dietary Fiber 6.7g | 22% |
| Sugars 6.12g | 4% |
| Protein 37.52g | 60% |
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