Spicy hot venison chili- Wisconsin style
2 lbs. venison steak, diced -or- 2 lbs. venison burger
-2 tbsp. olive oil
-3/4 cup carrots, sliced
-1-1/2 cup celery, sliced
-2 medium yellow onions, chopped
-1 small red onion, chopped
-2 cups mushrooms, sliced
-1 red bell pepper, chopped
-1 green bell pepper, chopped
-3 jalapeno peppers, minced
-10 cloves garlic, chopped
-2 tbsp. dried parsley
-2 tbsp. chili powder
-1 tsp. garlic powder
-1 tsp. pepper
-1 tsp. salt
-28 oz. can, whole peeled tomatoes
(To make this dish milder cut down the quantity of jalapeno peppers).
Brown meat in 1 tbsp. olive oil, salt and pepper to taste, set aside.
In a large pot, add 1 tbsp olive oil, then sauté carrots, celery, onions, peppers, mushrooms and garlic until tender. Salt and pepper to taste.
Add meat, tomatoes (with juice), and remaining spices. Bring to a boil, then turn down heat and simmer for 45 minutes, stirring often.
Serve in bowls and garnish with a dollop of Wisconsin style chili topping.
Wisconsin style chili topping
-8 oz. sour cream
-1/4 cup mushrooms, chopped
-1 small onion, chopped
-1 cup shredded cheddar cheese
Combine all ingredients, mixing thoroughly.