GET R DONE - Chilly Outside, Chili INSIDE!

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We were given some venison from one of our hunter friends - all we had to do was pay for processing! So, today I'm going to give you my recipe for Venison Chili. Some folks don't care for wild game, but ground venison is something that blends easily with ground beef if you like, or just use it as it is.

Ingredients:
2 lbs ground venison
Olive Oil
Lg. onion
10 cloves of garlic
1 cup of strong coffee (I use left overs from our morning coffee)
4 cans of diced tomatoes
1TBSP ground cumin
1-2 TBSP oregano
1 tsp sea salt
Chili Powder (to taste)
2 Lg cans of Brooks Chili Beans (I use 1 of the mild, the other of the hot beans)

Directions:

• In Lg. skillet, Brown venison in olive oil. Drain meat and add the 1 cup of strong coffee (Instant will work, but I prefer the drip grind). Stir and cook until the coffee vaporizes, then remove from heat.

• In a large pot or dutch oven, heat olive oil and brown chopped onion; when it is tender and wilted looking, add cloves of garlic which have been crushed and minced.

• When the garlic aroma begins to permeate the room, add the cooked meat, and stir in 4 cans of diced tomatoes with their juices.
• Add spices and salt. Bring to a boil, cover and let simmer for 2-3 hrs before serving, or let cool, refrigerate, and heat for dinner the next evening.

This can be served with crackers, garlic toast, or a salad - and it's always better the next day after the spices have had a chance to set in! You can always freeze the left overs like we do, to use the following week.

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