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I’m Natasha, a late twenty-something, living in the South with my crazy-wonderful New Yorker husband, Anthony, our brood of three soon-to-be four and our two dogs. Join us as we share our adventures, get healthy, and manage life with three kids & our two crazy pups! I hope to always leave you inspired when you stop by my little corner of the internet, I'm so glad you're here! :)

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Thank you, sweet friend, for reading! All text and images are © 2013 by Sweet Tea & Northern Charm. Please link back or credit any content or images that you may use. We thank you so much!

Recipe: Venison Chili


So let's get started!

Ingredients
  • 4 lbs Venison meet
  • 2 large onions
  • 4 bell peppers
  • 4 celery stalks
  • 2 tablespoons garlic
  • 1 extra large can of dark red kidney beans, drained.
  • 2 cans tomatoes with green chilies, drained.
  • 1 extra large can of stewed tomatoes, drained. 
  • 4 cans plain tomatoes sauce
  • 2 cans ranch style beans, not drained.
  • 2 packets McCormick Mild Seasoning
  • Regular cooking pot
  • Large Stock Pot
Directions
Chop up your onions, celery,  and bell peppers and set aside.

Cook your venison until brown in a regular sized cooking pot. 

Once done, combine all of your vegetables in your large stock pot cooking until onions are see through and peppers and celery are soft.

Once they are soft begin to add in all your canned items and packets of mild seasonings. 
Let simmer on a low to medium heat for about three-four hours - this would also be great in the crock pot set on low too! Place into a bowl add a spoon and enjoy! :)



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