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Brown the venison, chopping the onion and adding it to the meat while it
cooks. I like to spice the meat with garlic powder and Cavender's
Greek seasoning, but you can use whatever you want. Put both cans of
tomatoes in a pot along with the rest of the ingredients. Use the
red pepper flakes and chili powder to suit your tastes -- the more the
better, in my opinion. You can also add a little bit of cayenne
pepper for more heat. If you really want your chili to be hot, use
Rotel "Extra Hot" tomatoes and chilies instead of the Original variety.
Simmer for as many hours as you want, again, the longer the better.
Top with grated cheese and sour cream and serve hot on a cold day.
It's even better if you refrigerate it overnight before reheating it to
serve. Also
great on hot dogs! |
