Twenty-minute chili

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I love chili, and I love trying new recipes. I also love every recipe I’ve ever made from on of Suzanne Somers Somersize line of books. When I follow her eating plan, I feel great. I don’t always follow the plan, but I think it’s a good one. This chili recipe came from the Fast & Easy.

Twenty-minute chili (with Venison)

  • 3 tbs olive oil
  • 2 large red onions, chopped
  • 6 cloves garlic, finely minced
  • 2 lbs venison, ground
  • 28 ounce tomatoes, diced
  • 2/3 cup red wine
  • 14 ounce chicken broth
  • 1/4 cup Italian parsley, chopped
  • 1/4 tsp salt
  • 4 tsp cumin, ground
  • 1 1/2 tbs chili powder
  • 1 1/2 tsp oregano, ground

Directions

1. Heat skillet over medium high heat. Add olive oil and onion and cook until soft and slightly browned, about 5 minutes.

2. Add garlic and cook 1 minute.

3. Add ground venison and cook with the onion mixture until browned and almost cooked through.

4. Add tomatoes and cook 3 minutes.

5. Add wine to boiling mixture and cook 2 minutes, until the alcohol is cooked out.

6. Add chicken broth, parsley, salt, pepper, and spices. Cook five minutes more.

7. Serve with grated swiss or cheddar cheese and sour cream.

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