Venison Chili

Ingredients

• ⅓ cup olive oil
• 3 cups diced Spanish onions
• 4 pounds coarsely ground venison
• Salt and pepper
• 2 cloves garlic, chopped
• ½ pound dried red kidney beans, soaked in water overnight
• 2 teaspoons cumin
• 3 tablespoons chili powder
• 8 dashes Tabasco
• 12 ounces canned green chilies
• 1 28-ounce can whole peeled tomatoes, coarsely chopped, liquid reserved
• 2 cups V-8 juice
• 1 medium yellow onion, finely chopped
• 2 cups grated cheddar cheese

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    822 calories; 34 grams fat; 11 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 16 grams dietary fiber; 10 grams sugars; 86 grams protein; 92 milligrams cholesterol; 918 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 – 8 servings

Preparation

1. In a large kettle, heat olive oil. Brown the onions and meat and season with salt and pepper. Add the garlic, kidney beans, spices, chilies and tomatoes. Stir until blended.
2. Stir in tomato liquid and V-8. Cover and simmer for about 2 hours.
3. When ready to serve, place in individual heatproof bowls. Sprinkle onion over top. Cover with cheese. Place under a preheated broiler until cheese is melted.

2 hours 10 minutes