Dangalo'S Venison Chili

1. 1

   In a large skillet, drizzle a small amount of olive oil and heat on medium. Add onions and bell pepper to the skillet and saute until the onion is tender and transparent.

2. 2

   In a large dutch oven brown the venison and sausage. Drain the fat, remove the meat from the pan, and add the fat back into the dutch oven.

3. 3

   Add the onion mixture, beans, tomato sauce, salt, chili powder, cloves, cumin, oregano, garlic and 1/2 c water to the meat. Stir and cover. Simmer, stirring occasionally, for 2 hours.

4. 4

   Add water as need to reach consistency you prefer. Allow to cool slightly before serving.

5. 5

   Note: if meat is gamey, soak in buttermilk overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.