You can roast your peppers on a barbecue, under a broiler or just char them in a very hot pan with a little oil. Once charred, place the peppers in a bag and let rest for 10 – 15 minutes before removing charred skin. Try replacing the chile powder, cumin and oregano flakes with Hi Mountain Cajun Campfire Western Seasoning – just for a little extra kick.

 

Fast Venison Chili

Ingredients

  • 2 – 3 tablespoons vegetable oil
  • 2- 3 pounds ground venison
  • 1 medium onion diced
  • 8 garlic cloves minced
  • 2 bell peppers roasted
  • 2 Anaheim peppers roasted
  • 2 cups prepared salsa
  • 2 tablespoons chile powder
  • 2 teaspoons cumin
  • 2 tablespoons dried oregano flakes
  • 1 quart cooked pinto beans drained
  • 3 - 4 tablespoons tomato paste
  • 1/4 cups fresh cilantro chopped
  • 1 fresh lime juice only
  • *** salt pepper and Tabasco to taste

Instructions

  • In a large stockpot over medium heat, heat oil and cook venison until lightly browned. Add next 4 ingredients and cook for 5 minutes. Add salsa and next 3 ingredients and simmer for 15 minutes. Add beans, 2 tablespoons of the tomato paste and cilantro. Heat to warm beans. If you want to thicken the chili, add additional tomato paste. Season with lime juice, salt, pepper and Tabasco

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