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Venison Chili

Course Main Course
Author Katie

Ingredients

  • 1 lb cubed venison or 1 lb. ground beef
  • 1 small onion , diced
  • 1 yellow pepper , diced
  • 1 tsp minced garlic
  • 1 (28 oz) can of Rotel diced tomatoes with green chilies
  • 1 (14 oz.) cans tomato sauce
  • 2 carrots , sliced thin
  • 2 Tbsp cumin
  • 2 Tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 (14 oz.) can kidney beans, drained and rinsed
  • 1 (14 oz) can black beans, drained and rinsed

Instructions

  • In a frying pan, brown venison with a tablespoon of olive oil.
  • In a separate frying pan, saute onion, pepper and garlic with a tablespoon of olive oil. Once onions have become transparent, add spices and continue to cook for one minute. 
  • Transfer your browned meat, vegetable mixture and remaining ingredients, except for the beans, to a slow cooker. Cook on low for 4 hours. 
  •  Add beans and continue to cook for 2 hours on low.