Heat a large Dutch oven or pot over medium heat. Add ground venison, or beef, and onion. Cook until ground beef is no longer pink and onions are tender, about 5 to 8 minutes. Drain; return to heat.
Looking for a recipe to use your ground venison in? You just found it. You'll love warming up with a steaming bowl of this chili on a cold winter day.
Servings and Ingredients
|1 lbs.||ground venison, or lean ground beef|
|½||large red onion, chopped|
|1||medium green bell pepper, seeded and chopped|
|1||medium red bell pepper, seeded and chopped|
|1||jalapeno, seeded and chopped|
|1||(14.5-oz.) can Hy-Vee no-salt added diced tomatoes|
|1||(28-oz.) can Hy-Vee crushed tomatoes|
|2 tbsp.||molasses, or dark brown sugar|
|2 tbsp.||Hy-Vee chili powder|
|1 tbsp.||smoked paprika|
|1 tbsp.||Hy-Vee ground cumin|
|White Cheddar cheese, shredded|
|Red onion, chopped|
Things To Grab
- Dutch oven or large pot with lid
Add green and red bell peppers, jalapeno, diced tomatoes, crushed tomatoes, molasses, smoked paprika, chili powder, and cumin. Bring to a simmer. Cover and cook for 30 minutes or until heated through, stirring occasionally.
Remove chili from heat and season, to taste, with salt and pepper. If desired, serve with Cheddar cheese, red onion, and jalapenos.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 65mg
- Sodium: 330mg
- Total Carbohydrates: 22g
- Protein: 26g
From the week of January 30, 2019