Recipe of the Week:
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 …