CHILI IN THE CROCKPOT
When it comes to simple and satisfying, nothing does a finer job of filling the inner man than a hearty bowl of venison chili. Whether the setting is the chill of full darkness in early season bow camp or bitter cold deep in December, here’s food for the archer’s body and soul. Add some crackers or toasted garlic bread, a salad or some fresh fruit, with a hearty slice of cake to follow for those who have a sweet tooth, and this recipe will satisfy the hungriest of hunters. The beauty of this recipe is that you can prepare it, leave it in the crockpot to simmer to savory perfection, and go hunting.
2 pounds ground (or finely chopped) venison
1 medium onion, diced
1 cup fresh sliced mushrooms
1 garlic clove, minced
1 bell pepper, chopped (optional)
2 ribs celery, chopped
2 tablespoons canola oil
2 (16-ounce) cans kidney beans, rinsed and drained
2 (16-ounce) cans tomatoes, undrained
1 ½ tablespoons sugar
1 tablespoon Worcestershire sauce
1 package chili seasonings (or 1 ½ to 2 tablespoons chili powder)
2-3 cups water
Salt and black pepper to taste
Brown venison, onion, mushrooms, garlic, bell pepper and celery in canola oil. Place in crockpot and add all other ingredients. Mix well, cook on medium for 6-8 hours.
NOTE: Venison is a generic or catch-all term which refers to meat from deer, moose, elk, and other ungulates. This recipe will work well with meat from any of these animals.