Now that we have a freezer full of venison, Louie gets to start cooking. I love his chili recipe and thought I'd share it with you.
Chop up 1 large onion and 4 stalks of celery.
Put them in a large pot and start to fry with 1 stick of margarine and 2 Tablespoons of olive oil.
Add 2 pounds of ground venison to the same pot.
Since venison has very little fat, don't drain it. Once the meat is cooked through, add 4- 28 oz. cans of crushed tomatoes....
1 can of tomato soup....
1 - 15 oz. can of chili beans in sauce....
1 - 15 oz. can of drained, kidney beans....
You can use any brand of the canned goods that you like. We just use these brands, but you can use whatever you can get where you live.
Add salt, pepper and garlic salt to taste.
Add 2 teaspoons of chili powder if you like. It's optional.
Let it simmer for about 20 minutes, stirring to keep it from sticking on the bottom.
Doesn't that look good? I like mine served over nacho chips, with some cheese and sour cream. If avocado's weren't so darn expensive right now, I would have made guacamole sauce to go with it as well.
(sorry for the poor picture quality on some of the photos)