It’s officially shotgun season, and of course this is when I look for recipies in case Ricky gets a deer. We still had a bit of ground venison left, so yesterday I used some up to clear room. Hopefully that gives him some good luck. I don’t really care for this chili but if mixed with ground beef I think I would like it more.
2 pounds of ground venison
1 medium onion
1/2 tsp of garlic powder
3-4 cups Beef Broth
1 cup of corn ( frozen, fresh, canned-drained)
3 medium potatoes cubed
1 can tomato soup
1/2 tbs of chili powder or more if you’d like.
1 cup of water
Brown it in a large skillet with the onions and powder until cooked. I used a large skillet since you’ll be adding in much more stuff.
Place the broth, potatoes and soup into the skillet. Add chili powder, stir. Add corn and cook for 10 more minutes or until hot. Serve and Enjoy.
Goes great with a side of crusty bread.