Frank’s Sure-Kill Venison Chili

3 lb venison, course ground, cubed
3 cn kidney beans as extender
3 cn tomato sauce
2 cn tomato paste
1 lg onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 cn stewed tomatoes (optional)
1 c barbeque sauce
1/2 c (more or less) sugar to taste
1/2 c water
3 T red pepper
6 jalapeno peppers, diced
3 T Louisiana hot sauce
4 T Worcestershire sauce
2 T oregeno
1/2 bell pepper, finely chopped
other spices that look good

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to 200 degrees and cook until you can’t keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin.

Yield: 1 Serving

Fred Drexel’s 1981 Winning Recipe Chili

2 1/2 lb beef brisket, cubed
1 lb lean pork, ground
1 large onion, chopped fine
2 T Wesson oil
3 garlic cloves, minced
2 T green chilies, diced
8 oz tomato sauce
salt and pepper to taste
1 beef bouillon cube
12 oz Budweiser beer
1 1/4 c water
6 T chili powder
2 1/2 T cumin, ground
1/8 t dry mustard
1/8 t brown sugar
oregano, pinch

In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson Oil. Add salt and pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly. Stir occasionally.

Yield: 4 Servings