The Gun Doc’s

Venison Chili with Beans

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Chop up 4 nice size green chilies and 2 large onions and brown them on medium heat in a large skillet using butter or olive oil . . . or both.  

 

Cut up 4 pounds of venison into 1” cubes.  When the onions are nice and brown add the venison into the mix with a little salt and pepper.  Add ½ cup of beer, 1 tablespoon of garlic powder, 2 tablespoons of cayenne pepper, 2 tablespoons of chili powder, a teaspoon of sugar and a tablespoon of white vinegar.  

 

Stir until the venison is browned and then add 2 quarts of chicken broth, 1 quart of tomato sauce. Drink the leftover beer.  Add 1 quart of stewed tomatoes, 2 quarts of kidney beans, 1 quart pinto beans.  Stir until it comes to a boil then turn the heat to low and let it simmer.  

 

I usually let my mixture simmer for at least 12 hours or longer.  The bare minimum would be 3 hours to get all the flavors mixed properly.  

 

If you like a thickened mixture, mix up a cup of corn starch in 2 cups of your broth.  Stir it until the lumps are gone, bring the chili back up to a rapid boil and stir in the corn starch mixture. Do it slowly and watch it thicken, you can stop at any time when you think it is thick enough.  

 

I like to eat my chili with pita bread, corn muffins or for a dinner treat put it on a baked potato with sour cream.