Dad's Venison Chili

By gbvampy1

Serve with spaghetti per Bill

Ingredients

• 1 1⁄2 lbs ground venison
• 1 medium sweet onion, chopped
• 2 jalapenos, chopped
• 1 standard can chili beans
• 28 ounces tomato puree
• 14 1⁄2 ounces diced tomatoes (chili style)
• 3 tablespoons chipolte chili powder
• 1 teaspoon salt
• 1 bay leaf, broken in half
• 1 ⁄4 teaspoon paprika
• 1 ⁄4 teaspoon cayenne (or more, to taste)
• 4 tablespoons ground cumin
• 1 dash cinnamon
• fresh ground pepper
• 1 1⁄2 cups water

Details

Servings 6
Cooking time 200mins

Preparation

Step 1

Brown the venison in a stock pot (I use non-stick).
Add onion and pepper, saute until slightly soft, about 5-10 minutes.
Add remaining ingredients, cover, and simmer for 1.5 hours.
I serve mine with a little sour cream and diced onion on top, and some crusty bread.
My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
We agree that it is best served with an ice cold beer.