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Ingredients
2 TB olive oil
1 med. bell pepper; chopped
2 med. onions; chopped fine
2 CL garlic; crushed
1 LB venison; ground
1 LB venison; cut in chunks
8 oz tomatoes; canned
4 TB tomato paste
1 bay leaf
1 Ts ground cumin
1 Ts oregano
1/4 Ts cayenne pepper
1 TB chili powder; mild
1 salt and pepper; to taste
1 c beef stock
2 TB dark brown sugar; to taste
2 can chili peppers; small
14 oz red kidney beans, canned
Directions
Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fry until soft. Brown the meat and add to above. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon. Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two hours, stirring occasionally. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve.
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