Spicy hot venison chili- Wisconsin style

Discussion in 'Food Forum' started by Sixgun_Symphony, Mar 25, 2004.

  1. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

    Likes Received:
    Apr 16, 2002
    2 lbs. venison steak, diced -or- 2 lbs. venison burger
    -2 tbsp. olive oil
    -3/4 cup carrots, sliced
    -1-1/2 cup celery, sliced
    -2 medium yellow onions, chopped
    -1 small red onion, chopped
    -2 cups mushrooms, sliced
    -1 red bell pepper, chopped
    -1 green bell pepper, chopped
    -3 jalapeno peppers, minced
    -10 cloves garlic, chopped
    -2 tbsp. dried parsley
    -2 tbsp. chili powder
    -1 tsp. garlic powder
    -1 tsp. pepper
    -1 tsp. salt
    -28 oz. can, whole peeled tomatoes

    (To make this dish milder cut down the quantity of jalapeno peppers).

    Brown meat in 1 tbsp. olive oil, salt and pepper to taste, set aside.

    In a large pot, add 1 tbsp olive oil, then sauté carrots, celery, onions, peppers, mushrooms and garlic until tender. Salt and pepper to taste.

    Add meat, tomatoes (with juice), and remaining spices. Bring to a boil, then turn down heat and simmer for 45 minutes, stirring often.

    Serve in bowls and garnish with a dollop of Wisconsin style chili topping.

    Wisconsin style chili topping
    -8 oz. sour cream
    -1/4 cup mushrooms, chopped
    -1 small onion, chopped
    -1 cup shredded cheddar cheese

    Combine all ingredients, mixing thoroughly.