  VENISON CHILI CON CARNE1 pound bulk hot Italian sausage1 large onion, diced 1 medium sweet red pepper, diced 2 pounds venison steak, cut into 1-1/2-inch cubes 2 tablespoons olive oil 1 can (28 ounces) crushed tomatoes 1 can (14-1/2 ounces) beef broth 1/4 cup tomato paste 1 tablespoon brown sugar 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes Salt and pepper to taste 1/4 cup minced fresh parsley Hot cooked rice In a Dutch oven, cook the sausage, onion and red pepper over medium heat until meat is no longer pink; drain and set aside. In the same pan, brown venison in oil; drain. Add the tomatoes, broth, tomato paste, brown sugar, cumin, chili powder, oregano, pepper flakes, salt, pepper and sausage mixture. Simmer, uncovered, for 1 to 1-1/2 hours or until venison is tender. Stir-in the parsley. Serve over rice. Yield: 6 servings. |