Venison Chili - Bambi's Last Stand

Olive oil
1 large red onion (chopped)
2 red bell peppers (chopped)
2 lbs venison or other lean ground meat
4 Tablespoons chili powder
1 teaspoon Cayenne
1 teaspoon garlic salt seasoning
½ teaspoon Cumin
½ teaspoon Salt
1 whole garlic
3 fire roasted heirloom tomatoes
2 fire roasted Roma tomatoes
28ounce can fire roasted tomatoes
2 cans black beans
1 can kidney beans
3 carrots peeled and grated
3 Tablespoons brown sugar

In cast iron pan cook items separately: red onions, bell peppers, ground meat with olive oil as needed, and 2 of the garlic cloves.

Add items as they finish cooking to stock pot. Dump in canned items. Add spices, carrots, brown sugar.

Place heirloom and roma tomatoes on cookie sheet, cut off stems, coat with oil, cut a hole and stuff with remaining cloves of garlic. Season as desired. Broil in oven until blistered and roasted. Blend in blender and add to stock pot.

Allow stock pot to simmer 30 minutes, taste-add seasonings as needed. (way better the next day)

Serve with sharp cheddar cheese, creme frache, sour cream, yogurt or avocado.


Serving Size: makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CDH906.