Ingredients:
- ¼ cup olive oil
- 2 large cloves garlic, minced
- 4 large onions, chopped
- 2 large green peppers, chopped
- 4 pounds ground venison
- 2 six-ounce cans tomato paste
- 3-4 cans diced tomatoes
- 3 ounces chili powder
- 1 tbsp. salt
- 4 16-ounce cans kidney beans
- 1-3 dashes cayenne pepper
- 1-3 dashes garlic salt
- 2 bay leaves
- 1 tsp. liquid crab boil (secret ingredient!)
Directions:
Heat olive oil in a large stock pot with a heavy bottom. Add garlic, onions, and pepper and sweat until tender. Add venison and brown for 10 minutes over medium heat. Add tomatoes, tomato paste, chili powder, cayenne pepper, and salt. Mix together and then add bay leaves. Bring to boil and then simmer for 2-3 hours. Serves 10-12.
Submitted By: David Rainer, Outdoor Alabama Staff
Outdoor Alabama Wild Eats is the perfect place to learn how to prepare field-to-table meals. If you're new to cooking wild game and fish, these easy-to-prepare recipes are a great place to start your culinary journey. Harvesting organic, healthy, and sustainable protein and preparing it for friends and family is the ultimate culmination of the pursuit.
