Page 7 - Herman Family Cook Book

Ingredients:
• 2 pounds of ground venison
(or half gr venison & venison sausage)
• 1 diced onion
• 1/2 diced red pepper
• 6 garden picked tomatoes peeled and chopped (can be frozen or large can of tomatoes)
• 1 pound diced parsnips
• top 1/2 head of chopped celery
including the leaves
• 1 8 oz can tomato sauce
• 1 can kidney beans
• 1 can chili beans
• 1 can diced basil, garlic, oregano tomatoes
• 1/2 cup chili sauce
• 1 can tomato soup
• 2 teaspoon soy sauce
• 2 teaspoon Worcestershire
• 5 drops of Tabasco sauce
• 1 tsp chili powder
• 1/3 cup sugar
• 6 cups water
Cooking time:
Bring to a boil.
Turn down to simmer for 3 hours. Stir occasionally.
Larry & Kay’s venison chili
Brown venison with onion and red pepper.
Add the remainder of ingredients in large pot. Cook at a simmer for 3 hours.
We like to served over brown rice, topped with shredded sharp cheddar cheese and a side of corn bread, rohleke or other favorite bread
“There is nothing like a bowl of hot chili on a cold day, especially coming in from snowshoeing.”
Larry and Kay
Papa and Grandma Kay