Richmond's Venison Chili

From Richmond Talbot

This is served every year on the Clark's Island Expedition.

Ingredients:

  • 1 large onion

  • 2 crushed garlic cloves

  • 3 T. olive oil

  • 1 lb venison, cut into cubes

  • 3 C. water

  • 1 1/3 C. canned crushed tomatoes

  • 1 green pepper, seeded & chopped

  • 2 T. chili powder

  • 1 1/2 t. salt

  • 1 t. crushed cumin seed

  • 1/2 t. celery seed

  • 1/4 t. cayenne pepper

  • 1/8 t. dried basil

  • 1 small bay leaf

  • 1 can kidney beans

 

Time:

About four hours

To prepare:

  1. Saute 1 large chopped onion and 2 crushed garlic cloves in 3 T olive oil until soft.

  2. Add 1 lb cut or ground venison and brown thoroughly.

  3. Transfer meat, onions, and garlic to a saucepan and add 3 C water.

  4. Bring to a simmer and add the tomatoes, pepper, spices and bay leaf. Stir well and simmer for three hours over low heat.

  5. Stir in the kidney beans and stir until heated through.

 

Season with salt air and summer breezes to taste.

Serve with cornbread and beer.