MEXICAN VENISON CHILI
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MEXICAN STYLE VENISON CHILI
 
½ lb. GROUND PORK SAUSAGE     3 TBLSPN CHILI POWDER
2 lb. VENISON, CUBED                                         1 TBLSPN SALT
        2 MED. ONIONS, CHOPPED                2(15oz) CANS KIDNEY BEANS
1 MEDIUM BELL PEPPER, CHOPPED           1 QUART WATER
2 CLOVES GARLIC, MINCED     1/8 TEASPOON RED PEPPER
1 TEASPOON PAPRIKA
 
BROWN PORK SAUSAGE AND VENISON IN LARGE SAUCEPAN ON SIMMER. REMOVE SAUSAGE AND VENISON FROM SAUCEPAN. SAUTE ONIONS AND BELLPEPPER. ADD SAUSAGE AND VENISON; THEN ADD REMAINING INGREDIENTS AND ENOUGH WATER TO COVER. SIMMER FOR 3 TO 4 HOURS, STIRRING OCCASIONALLY. ADD REMAINING WATER AS NEEDED.