2 pounds ground venison
1 medium onion, chopped
1 clove garlic, crushed
1 small green pepper, chopped
6-10 sliced fresh mushrooms, optional
1 (6-ounce) can tomato paste
1-2 tablespoons chili powder
1 tablespoon ground red pepper
4 jalapeno peppers, sliced, optional
Salt and pepper to taste
1 (32-ounce) can kidney beans
Brown venison, onion, garlic, green pepper, and mushrooms until
meat is brown and vegetables are tender. Add tomato paste and
seasonings. You may add more or less seasonings according to
desired hotness. Add kidney beans with liquid, and simmer
approximately 30 minutes. Serve garnished with sour cream and
shredded Cheddar cheese. Have lots to drink.
Note: Better reheated and freezes very well.
Yield: 4-6 servings.
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