The first ten years of our marriage, we nearly lived on wild game, much of it deer or elk meat. Here's a chili recipe using ground venison that is thick, which my husband likes.
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and a Chef's knife, dice the yellow onion and green bell pepper.
Mince the garlic.
Hand crush the stewed or whole tomatoes.
Make the Chili
In a large Dutch oven, brown the ground venison, adding a little vegetable oil, if needed.
Using a wooden spoon, stir in the diced yellow onion and green bell pepper, and the minced garlic. Cook on medium high heat until the vegetables are tender, 5-7 minutes.
Add the chili powder, onion powder, kosher salt, freshly ground black pepper, and Worcestershire sauce. Stir together and cook for another 2-3 minutes.
Add the undrained red kidney beans, chili beans, hand crushed tomatoes, and tomato paste. Stir well and bring to a boil.
Lower the temperature and cover with a lid. Simmer on low for 4-6 hours, stirring occasionally. The longer this cooks, the better. Serve with cheddar cheese and saltine crackers. Serves 4-6.