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Dutch Oven Venison Chili
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By Sylvia Bashline
Posted July 23rd, 2007
This article is reprinted with permission from The Fish and Game Cookbook: Over Two Hundred Time-Honored Recipes, by Sylvia Bashline, (2000, The Lyons Press)
The Fish and Game Cookbook: Over Two Hundred Time-Honored Recipes
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Servings: 4
Author Notes: Sylvia is a former food columnist for Outdoor Life Magazine who has won top honors from the Outdoor Writers Association. This terrific book provides over 200 classic recipes, many of which have been neglected by standard cookbooks.
Ingredients: 1 pound venison burger
1 tablespoon cooking oil
1 onion, chopped
1/2 green pepper, chopped
1/2 teaspoons chili powder (more or less to taste)
salt and pepper to taste
1 tablespoon sugar
3 cups chopped tomatoes (or a 12 ounce can)
1/2 cup sliced mushrooms (or a 4 ounce can)
1 can (1 pound) kidney beans
Instructions: Set the Dutch oven over hot coals and heat for 10 minutes. Add oil when the Dutch Oven is hot and sauté the onion and green pepper. Add burger and brown. Add salt, pepper and chili powder to taste. Mix in sugar and tomatoes. Cover the Dutch oven and regulate the heat so the mixture simmers. Cook slowly for 45 minutes. Add kidney beans and mushrooms, simmer another 15 minutes and serve.


 

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