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This is my favorite homemade chili. My husband’s friend, Art Kendall, brought by some venison. The venison burger was half a pound. I adjusted the recipe to this amount of meat. Slow cooking atop the stove blends the flavors. I also go light on any spicy ingredients. I prefer to taste the venison that is complimented by the other ingredients. The canned ingredients are 14.5- or 15-ounce size cans. The canned bean choices are dark red kidney, pinto or chili beans.

Ingredients

Ground venison, ½ pound

Onion, ½ cup chopped

Green bell pepper, 1/3 cup chopped

Red poblano pepper, 1/3 cup chopped

Chili powder, 2 teaspoons

Cumin, 1 teaspoon

Olive oil, 2 tablespoons

Stewed or diced tomatoes, 1 can

Tomato sauce, 1 can

Pinto beans, 1 can

Preparation

This is a one pot meal. Brown the venison in the oil, adding in the onion and begin seasoning with chili powder and cumin. Add in the bell pepper and poblano chopped pepper. As the meat browns, add more seasoning, saving some until all the canned items are added. Do not boil. Simmer for 30 to 40 minutes.