This is the perfect date night chili recipe for those chilly, winter days. (Nevada Foodies photo)
By Kristy Crabtree
Print Recipe
Serves: 2 Prep time: 5 minutes Cook time: 1 hour 20 minutes
Ingredients:
1 to 1 ½ pounds ground elk venison (can substitute deer or antelope) 1 (15-ounce) can tomato sauce 1 (15-ounce) can kidney beans 1 teaspoon McCormick Taco Seasoning 1 teaspoon cumin ¼ teaspoon cayenne pepper ¼ teaspoon salt 2 tablespoons Jiffy Cornbread Mix Toppings: shredded sharp cheddar cheese, sour cream, chopped cilantro, chopped green onion and jalapeño slices You can use packaged taco seasoning or use your own homemade taco seasoning recipe! (Nevada Foodies photo) Directions:
Cook ground venison over medium heat until browned. Add tomato sauce, 1 cup of water and all seasonings. Stir together, cover and cook on low for 30 minutes to 1 hour. If chili becomes too thick, add a little extra water. In a separate bowl, stir together 2 tablespoons of Jiffy Corn Bread mix and 2 tablespoons of water. Add mixture to chili and stir together. Add kidney beans. Cook for an additional 10 minutes. Serve elk venison chili with sharp cheddar cheese, sour cream, cilantro, green onion and jalapeños. For more venison recipes from Kristy Crabtree, visit NevadaFoodies.com .
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Add your favorite toppings to the chili to give it a personalized touch. (Nevada Foodies photo)
