Ingredients:
2 Pounds Of Venison, Cubed Or Ground
Canola Oil
2 Large Onions, Chopped
1 Bulb Garlic, Minced Or Pressed
1/3 Cup Chili Powder
1 Tablespoon Ground Cumin
1 Tablespoon Paprika
1 Tablespoon Sweet Pepper Seed
1 Teaspoon Cayenne Pepper
2-3 Tablespoons Ground Oregano
4 Cups Low Sodium Chicken Stock
Pinch Of Salt
Information:
Serving Size 8
335 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
Brown the 2 pounds venison in hot canola oil in a large skillet. In a separate skillet saute the onions with the garlic. after 5 minutes add sauteed onions and garlic to browned meat. Add 4 cups chicken stock and the spices. Bring to a rolling boil, reduce to a low simmer. Cover and cook for 3 hours or until the meat is juicy and tender. Defat the chili before eating. To de fat let chili cool completely by sitting in fridge over night. All fat will move to top. Remove fat and return to stove top for a quick boil. Serve hot and enjoy.
