Yes, it's time for another venison recipe! I still haven't made a dent in my freezer with all the meat, but I'm going to keep on trying! This recipe turned out fabulous, but if you're squeemish about venison, this recipe will work perfect with ground beef or turkey. If you're cooking for only 2 or 3 people, I recommend cutting this recipe in half because I think this recipe was for over a gallon's worth of chili. We'll be having leftovers for a few days. This recipe was another great weekend set-it-and-forget-it recipe for the Crock Pot as well. I would definitely make this again.
Source: Laura's Recipe Collection
2 lbs ground beef or venison
2 red peppers, diced into larger chunks
2 yellow peppers, diced into larger chunks
2 1/2 C frozen corn
1 28 oz. can tomato sauce
1 30 oz. can chili beans
1 medium onion, chopped
2 C canned black beans
3 T. chili powder
Tabasco to taste
Sour cream and cheese to top, if desired
In a large skillet, brown and drain the beef. Chop the peppers and onion. Add these into the crockpot. Add in the rest of the ingredients, aside from the sour cream and cheese, and mix well.
Simmer for 8-10 hours on low. Garnish with sour cream and cheese, serve.