2 lbs. ground venison
1/4 cup vegetable oil
1 large onion coarsely chopped
1 medium green bell pepper and deseeded coarsely chopped
4 garlic cloves crushed
2 tbsp. fresh chopped basil
2 tbsp. chili powder
2 tbsp. ground cayenne pepper
1/2 tbsp. ground cumin
2 – 16 oz. cans of small red beans drained
2 – 24 oz. jars of salsa
1 – 28 oz. can of tomato sauce
Salt and pepper – do this to taste
3 large jalapeno peppers deseeded and finely chopped – adjust for personal taste for amount of spiciness
6 Qt. crock pot (or large stove top pot)
In large skillet heat oil then add the venison, brown the venison – if necessary you can add some water if it begins to dry. Add garlic, onion, bell pepper, and jalapeno pepper – be careful not to let the vegetables, spices or herbs burn.
When finished, place into a 6 Qt. crock pot(if you do not have a crock pot a large stove top pot will do fine – just make sure to cook low and slow) add the salsa, red beans, tomato sauce, chopped basil, chili powder, cayenne pepper, and ground cumin.
Cook on low to medium temperature for 6 to 8 hrs, stirring occasionally.
Serve hot over a bed of rice or with crackers.
If you want, an ice cold pale ale or hearty red wine are perfect here