Paleo Venison Chili

By: Briseida Hernandez

Servings: 16-20 servings

3 pounds ground venison
2 pounds cubed venison
2 tablespoons of Amish butter(or coconut butter)
5 carrots, chopped
1 large sweet onion, chopped
6 to 8 portobello mushroom caps, chopped
3 quarts of peeled and chopped homegrown tomatoes
1 to 2 tablespoons of chili powder
1/2 tablespoon of paprika
crushed red pepper to taste
salt and pepper to taste

Instructions: 1. Brown Venison using high heat and season meat with salt an pepper in large sauce pot using Amish butter(or coconut butter)about 2 tablespoons.
2.Remove brown meat, then add chopped vegetables. Sautee until tender.
3. Add brown meat back to pot.
4.Then add the 3 quarts of chopped tomatoes, add chili powder and paprika.
5. Let cook over medium heat until desired thickness is reached.
6. finish by adding crushed red pepper, salt,and pepper to taste
7. Enjoy

Notes: optional: garnish with homemade Guacamole! Yummy!


Categories: Chili Contest


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