Jackie and Brenda's Venison Chili
1 ½ pounds ground venison
2 cans light red kidney beans, drained
1 Six ounce can tomato paste
1 Twenty eight ounce can crushed tomatoes
1 onion, diced
Chili powder and ground red pepper, to taste.
Brown venison and onion together in large pot or Dutch oven. Add all other ingredients and cook on low heat for 1 to 1½ hours or 1½ to 2 hours if using dried beans.
Chef's Notes: Dried kidney beans can also be used but be aware that red kidney beans require longer soaking than other beans to reduce the risk of red kidney bean poisoning. Consuming as few as 4 or 5 raw or improperly cooked red kidney beans can cause severe, rapid-onset food poisoning characterized by nausea, vomiting and diarrhea. Red kidney beans have a high concentration of phytohaemagglutinin (or lectin), which is toxic unless destroyed by high temperatures.
Red kidney beans should not be cooked in slow cookers, which do not achieve sufficiently high temperatures to destroy the phytohaemagglutinins and might actually increase their toxicity. Red kidney beans should not be sprouted.
The beans should be left to soak in the refrigerator for at least 8 hours (preferably overnight). Drain and rinse before cooking. Be sure to boil the beans for at least 10 minutes and stir periodically. Cook chili with dried kidney beans for 1-½ to 2 hours.
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