Ground Venison Chili

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READY IN: 1hr 50mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In Dutch oven brown half of the meat, remove and drain off fat. Cook remaining beef with onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Return all meat and vegetables to pot.
  • Stir in chili powder, cornmeal, cumin, oregano, red pepper and garlic. Stir in broth, beans and salsa verde. Bring to boiling, reduce heat and simmer about 1.5 hours.
  • Top with sour cream and/or shredded cheese.
  • Crockpot: Cook meat and onion as directed above. In 3.5-4 quart electric slow cooker combine all ingredients. Cover and cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.
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