Venison Chili #2

1 to 1/2 pounds venison burger, browned and drained

1/2 pound fresh mushrooms, coarsely chopped

1 green pepper, coarsley chopped

1 (14-1/2 ounce) can sliced stewed tomatoes, undrained

1 (6 ounce) can tomato paste

3 (14-1/2 ounce) cans dark red kidney beans, undrained

2 tablespoons chili powder I teaspoon cumin powder

1/4 teaspoon Tabasco sauce

1/4 teaspoon cayenne pepper

3 to 4 dashes crushed red pepper

1 to 2 dashes celery salt

grinding of black pepper

2 cloves garlic, crushed

Combine all above ingredients in a four quart slow cooker (crock pot) and preferably refrigerate overnight. Cook on low heat setting for eight to ten hours. Top each serving with freshly chopped onion and shredded cheddar cheese.

Note: Compliment by a freshly baked loaf of bread.

Copyright 1998-2014 Stephen Ricciardelli