VENISON CHILI & CORN

Venison Chili & Corn image

Provided by ChefKinder

Categories Deer

Time 2h15m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 lb ground venison
1 minced garlic clove
1 medium onion, chopped
1 jalapeno, stemmed & chopped
1/4 cup chili powder
2 (28 ounce) cans chopped tomatoes
1 (14 ounce) can rotel, tomatoes & chilies (Ro-tel is great)
2 cups tomato juice
1 (16 ounce) bag frozen corn (sweet, white it best)

Steps:

Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.

Nutrition Facts : Calories 322, Fat 12, SaturatedFat 3.5, Cholesterol 60.5, Sodium 608.7, Carbohydrate 37, Fiber 7.4, Sugar 11.1, Protein 23