Country Lines Recipes

Big Cannon Creek Venison Chili

Ingredients

2 lbs. ground venison
1 48-oz. can whole tomatoes
1 48-oz. can water
1 12-oz. can tomato soup
1 12-oz. can fat free pinto beans
1 pkg. Carol Shelby chili mix
2 12-oz. cans dark kidney beans
2 T. chili powder
1 t. cumin
1/2 med. onion, chopped
1 6-oz. can tomato paste

Directions

In a saucepan, brown burger with onion; drain. Place into a 5-6 quart pot or crock-pot. Stir in tomatoes, water, soup and tomato paste; stirring well. Add pinto beans, chili powder and cumin. Lastly, add large pack of spices from Carol Shelby bag and small packet of cayenne pepper if desired. Do not add salt or Mesa flour bags. Mix all ingredients well and then add salt to taste. Simmer for 2-4 hours in pot or in a crock-pot, cook on high for 4-6 hours. 30 minutes before serving, drain kidney beans and stir into chili. Chili should be very thick.