VENISON CHILI
½ pound of ground venison (without any added fat)
1 large onion, sliced
½ teaspoon cooking oil
4 cups kidney beans
2 cups canned tomatoes
1 teaspoon sugar
¾ to 1½ teaspoons chili powder (according to taste)
Place oil in a frying pan over medium heat and spread so it coats the surface. Add ground meat and onion and cook until the meat is brown. Stir often with a spatula to keep the meat from sticking to the pan.
Add the rest of the ingredients to the pan, stir, bring to a boil, cover, and simmer slowly for 1 hour. Serves 4.
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