15m
PREP TIME
55m
COOK TIME
13
INGREDIENTS
15m
PREP TIME
55m
COOK TIME
13
INGREDIENTS
Ingredients 8 Servings
- 1 tablespoon Olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 large garlic clove, finely chopped
- 1 pound ground venison
- 1 pound venison stew meat, cut into 1/2-inch pieces
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup French's® Classic Worcestershire Sauce
- 3 tablespoon chili powder
- 2 tablespoon ground cumin
- 2 tablespoon red wine vinegar
- 2 teaspoon salt
- 1 (15 to 19 oz.) can dark red kidney beans
INSTRUCTIONS
- 1 HEAT olive oil over medium heat in large stockpot. Add onion and pepper and cook 5 minutes or until softened. Add garlic and cook 1 minute.
- 2 ADD venison and cook 10 minutes or until browned; stirring frequently.
- 3 STIR in remaining ingredients except beans. Bring to a boil over high heat. Reduce heat to low and simmer covered 1 hour or until venison is very tender. Stir in beans and cook 5 minutes or until heated through.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
