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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |