Tuesday, December 17, 2013

Recipe: Venison Black Bean Crock Pot Chili

One danged good chili; after about two hours of slow-cooking, there was no denying we were having chili for supper

FYI: 'Venison' comes from the Latin, venari: to hunt


2 pounds venison, chili meat or roast cut up in 1 inch cubes 
1 packet chili seasonings 
2 tsp chili powder (preferably Pure—see instructions in Basics section) 
1 tsp garlic powder 
1 tsp cumin 
1 large onion (white or yellow), chopped coarse 
2 15 oz cans black beans, drained 
1 14 ½ oz chili-style chopped tomatoes with juice (can use canned, undrained) 
1 can Ro*tel
1 6 oz can tomato paste 
1 16 oz refried beans 
Salt and pepper, to taste 
Sour cream 
1 bunch green onions, sliced 
1 C shredded cheese (any variety) 

Brown venison and onion in skillet. Stir in chili seasoning, chili powder, garlic powder, and cumin. Turn the crock pot on low and stir in venison mixture, beans, stewed tomatoes, and Ro*tel. Cover and cook for 8 to 10 hours. Uncover and stir in tomato paste, refried beans and salt and pepper. Serve, garnished with sour cream, green onions and cheese.

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