| | Directions | | In 6 qt. Dutch oven or stockpot, heat oil over medium-high heat. Add ground venison and venison cubes. Cook for 8 to 10 minutes, or until meat is no longer pink, stirring occasionally. Drain. Stir in remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, partially covered, for 4 to 5 hours, or until meat is very tender, stirring occasionally. Garnish each serving with sour cream, shredded cheese and sliced green onions, if desired. |
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| Ingredients | | - |  | 1 tablespoon vegetable oil |
| - | | 1/2 pound lean ground venison, crumbled |
| - | | 1 pound venison stew meat, well trimmed, cut into 3/4 inch cubes |
| - | | 2 cans dark red kidney beans, undrained (16 ounce cans) |
| - | | 1 can whole tomatoes, undrained and cut up (28 ounce can) |
| - | | 1 1/2 cups chopped green pepper |
| - | | 1 cup chopped onion |
| - | | 1 can tomato paste (6 oz. can) |
| - | | 5 cloves garlic, minced |
| - | | 1 tablespoon Chili Powder |
| - | | 1 teaspoon sugar |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon Salt |
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