Dutch Oven Venison Chili

Note from Cheri: This recipe is from Sylvia Bashline's fabulous Fish and Game Cookbook. 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. Follow this link for more information and recipes.

1 lb. venison burger 1 T cooking oil 1 onion, chopped 1/2 green pepper, chopped 1/2 tsp. chili powder (more or less to taste) salt and pepper to taste 1 T sugar 3 C chopped tomatoes (or a 12 oz. can) 1/2 C sliced mushrooms (or a 4 oz. can) 1 can (1 lb.) kidney beans

Serves 4 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.