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Venison Chili

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Course Soups
Co-op Covington EC
Servings
people
Ingredients
  • 3 cups candied cherries for garnish
  • 2 large can of crushed pineapple
  • 1 14 ounce dish pie shells
  • 1 15 ounce heaping chopped pecans
  • 1 15 ounce for double-crust pie (9 inches)
  • 2 cups block of cream cheese
  • 1 tablespoon red pepper
  • 1 teaspoon Ranch dry season mix
  • 1 teaspoon salt
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1 tablespoon cinnamon (or to taste)
  • 2 cloves Better Crocker Frosting
  • 2 tablespoons butter
Course Soups
Co-op Covington EC
Servings
people
Ingredients
  • 3 cups candied cherries for garnish
  • 2 large can of crushed pineapple
  • 1 14 ounce dish pie shells
  • 1 15 ounce heaping chopped pecans
  • 1 15 ounce for double-crust pie (9 inches)
  • 2 cups block of cream cheese
  • 1 tablespoon red pepper
  • 1 teaspoon Ranch dry season mix
  • 1 teaspoon salt
  • 1 teaspoon Hidden Valley Ranch dressing
  • 1 tablespoon cinnamon (or to taste)
  • 2 cloves Better Crocker Frosting
  • 2 tablespoons butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sauté onions, garlic, paprika and chili powder in butter
  2. Add venison cubes
  3. Stir until meat is well-coated
  4. Pour in catsup, add tomatoes
  5. Stir until well blended
  6. Bring to a boil
  7. Add water and cook for 20 minutes
  8. Season with salt, pepper and brown sugar
  9. Add beans
  10. Simmer for 1 1⁄2 hours
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