Wild Bill’s Venison ChiliBillBill202014-01-06T17:38:00Z2014-01-06T19:16:00Z2014-01-06T19:16:00Z14462548Vinylex Corporation215298911.0000Wild Bill’s Venison Chili(no secrets here, pass it along for all to enjoy)Ingredients1 pound ground venison1 pound venison bratwurst chopped(or you can use store bought)6 strips cooked bacon chopped3 (15 oz) cans chili beans2 (28 oz) cans organic diced tomatoes1 (6 oz) can organic tomato paste5 cloves garlic (chopped fine)2 large yellow onions (chopped med)1 green bell pepper (chopped med)1 red bell pepper (chopped med)1 cup Ancho or similar chili’s (chopped fine)½ cup dark beer2 oz Wild Bill’s Tennessee Cherry Chili Sauce1 tsp dried Aji chili powder1 tsp dried Tabasco chili powder1 tbsp red mexican chili powder1 tbsp Worcestershire sauce1 tsp basil2 tsp cumin1 tsp black pepper1 tsp paprika¼ cup dark brown sugar(sides when serving)Lime wedgesShredded cheeseCorn chipsNote this is the hot version, if you don’t like it so hot cut back on the chili a littleDirectionsSauté the garlic, onions and peppers till slightly soft, not too long here, just want flavor to start.Brown the meats and cook the bacon.Add all this to large stock pot.Add all the liquids and bring heat up to just before a boil.Add everything else and blend wellCover and simmer stirring occasionally for 3 hours, checking for right liquid content, add a little water if too thick, take lid off while simmering if to thin.Taste and add more salt and chili’s if necessaryServe hot with sides, actually best the second day… now you can tell me if you still don’t like venison!!!Wild Bill’s Venison Chili(no secrets here, pass it along for all to enjoy)Ingredients1 pound ground venison1 pound venison bratwurst chopped(or you can use store bought)6 strips cooked bacon chopped3 (15 oz) cans chili beans2 (28 oz) cans organic diced tomatoes1 (6 oz) can organic tomato paste5 cloves garlic (chopped fine)2 large yellow onions (chopped med)1 green bell pepper (chopped med)1 red bell pepper (chopped med)1 cup Ancho or similar chili’s (chopped fine)½ cup dark beer2 oz Wild Bill’s Tennessee Cherry Chili Sauce1 tsp dried Aji chili powder1 tsp dried Tabasco chili powder1 tbsp red mexican chili powder1 tbsp Worcestershire sauce1 tsp basil2 tsp cumin1 tsp black pepper1 tsp paprika¼ cup dark brown sugar(sides when serving)Lime wedgesShredded cheeseCorn chipsNote this is the hot version, if you don’t like it so hot cut back on the chili a littleDirectionsSauté the garlic, onions and peppers till slightly soft, not too long here, just want flavor to start.Brown the meats and cook the bacon.Add all this to large stock pot.Add all the liquids and bring heat up to just before a boil.Add everything else and blend wellCover and simmer stirring occasionally for 3 hours, checking for right liquid content, add a little water if too thick, take lid off while simmering if to thin.Taste and add more salt and chili’s if necessaryServe hot with sides, actually best the second da…now you can tell me if you still don’t like venison!!!