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Ingredients

  • 1 lb. venison stew meat
  • 1 lb. venison sausage
  • 1 lb. venison hamburger
  • 2 cups water
  • 1 (8 oz.) can tomato sauce
  • 2 onions, chopped
  • 1 jalapeño pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 cup green bell pepper
  • 1 tsp. hot sauce
  • 3 Tbs. chili powder
  • 1 Tbs. crushed dried oregano
  • 1 Tbs. cumin
  • 1 Tbs. Buster’s Rub
  • 1 tsp. paprika
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1 15 oz. can kidney beans
  • 1 15 oz. can black beans

Directions

1 15 oz. can black beans in a large, heavy bottom pot such as a cast-iron or Le Creuset, brown the venison and add the water, tomato sauce, onion, jalapeño, garlic, bell pepper, and hot sauce. Bring to a boil, reduce heat, and simmer for 30 minutes. Stir in dry ingredients and the beans. Gently simmer for one and a half hours. Serve with sour cream, shredded cheddar cheese, and chopped green onions.


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