Southern Living magazine's Venison Chili

SUBMITTED BY: Southern Living magazine

"Don't let the long ingredient list prevent you from preparing this recipe; make it the day before."

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Original recipe yield 11 cups

SERVINGS

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Servings
USMETRIC

1/2 pound mild Italian sausage
8 slices bacon
1 1/2 pounds coarsely ground venison
2 large onions, chopped
2 large green bell peppers, seeded and chopped
3 cloves garlic, minced
2 jalapeno peppers, seeded and chopped
2 dried chile peppers, crumbled
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 (14.5 ounce) can whole peeled tomatoes, undrained and chopped
1 (12 ounce) can tomato paste
1 (12 fluid ounce) can beer
1 (16 ounce) can pinto beans, rinsed and drained
Toppings: sour cream, sliced green onions, shredded Monterey Jack cheese, sliced ripe olives

BROWN sausage in a large Dutch oven over medium heat. Drain on paper towels, and slice.
COOK bacon in Dutch oven until crisp; remove bacon, reserving half of drippings. Crumble bacon, and set aside.
COOK reserved drippings over medium heat until hot. Add venison, onion, bell pepper, and garlic. Cook, stirring often, until meat is browned and vegetables are tender. Stir in sausage, bacon, jalapeno peppers, and next 8 ingredients.
BRING to a boil; cover, reduce heat, and simmer, stirring often, 30 minutes. Add beans, and simmer 15 minutes. Serve with desired toppings.

Reviewed on may 23, 2005 by QUIRKYIQ

Incredible!!! I added a can of white kidney beans (we like extra beans). I will make this... MORE

Reviewed on mar. 6, 2003 by GINEALYN

This chili is WONDERFUL!!! I too was overwhelmed by the long list of ingredients, so I made... MORE

Reviewed on mar. 9, 2006 by GRETCH1978

I have to preface this by saying that I don't like venison. Since we have a freezer full of... MORE

Reviewed on mar. 2, 2006 by Caroline C

Husband liked this more than I did. I wasn't crazy about the taste, plus I now know I prefer... MORE

Reviewed on jan. 23, 2006 by moonmist

This chili is the best I have ever made. It was worth the hour and 15 minutes it took me to... MORE

Reviewed on jan. 16, 2006 by Tracy

This chili was awesome! I had 1 lb venison smoked sausage and used it in place the italian... MORE

Reviewed on jan. 14, 2006 by Dani

I can't stand venison and this was perfect for me. I had no idea there was venison in this. ... MORE

Reviewed on jan. 12, 2006 by Sarah D.

Husband loved it. I liked it. Omitted one pepper, added one jalapeno, added one tsp cajun... MORE

Reviewed on jan. 8, 2006 by KIERAJANE

My family and I did not care for this chili. It was a little too sweet (presumably from the... MORE

Reviewed on dec. 20, 2005 by BYRDSEED

Really tasty, don't drain the beans and it will thicken it some with good flavor. Even non... MORE

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