By Jill Trammell:
This is my family’s favorite chili during the winter months. Its perfect to have around as a fill-in for lunch or dinners, when you’re waiting for the turkey, duck or ham to cook, during the holidays. Just double or triple the recipe to make as much as you wish. Its great to freeze and bring out when you’re sick of left overs. 2 pounds ground venison 8 cans of kidney beans 1 onion 2 cloves of garlic 2 tbs. of olive oil 1 1/2 packages of Chili mix 1 tbs. of Montreal Seasoning 1-2 tsp. of Red Pepper Flakes (to taste) In one large pot, add olive oil, chopped onions and garlic cloves. Add ground venison and mix with base. Add Montreal seasoning. Add cans of kidney beans and follow directions for chili seasoning mix. Once everything is mixed in, add red pepper flakes to taste. You can also substitute the chili mix and kidney beans with cans of your favorite ‘no meat’ chili beans.