Wild Table with Savage Arms: Hearty Venison Chili

Just like with beef, venison has "cuts" that are considered better for standalone eating--like the backstraps--and others that need a little more work. The reason why is that some skeletal muscles are tougher than others. As you can imagine, the meat that comes from a deer's powerful legs is denser than the meat from the small of the back. That said, those "lesser" cuts are every bit as healthy and nutritious as the rest, and you can make use of every part of the animal by converting them to America's favorite cold-weather meal: chili! In this episode of Wild Table with Savage Arms, you'll learn the basics of creating a knockout chili ... and once you have the basics down, you can experiment with spices until you've made a chili they'll be lining up around the block to try!

INGREDIENTS

• 1.5 lbs. of cubed game meat 
• 14 oz Hot Chili Beans 
• 14 oz. Sweet Corn
• 28 oz. diced tomatoes 
• 6 oz. Tomato Paste 
• 1 Green Pepper 
• 1 Large Onion 
• 4 Cloves Garlic 
• 2 Tbsp. Salt 
• 2 Tbs. Brown Sugar 
• 1/4 Cup Red Pepper Hot Sauce 
• 1 Tbsp. Black Pepper 
• 2 1/2 Tbsp. Chili Powder

INSTRUCTIONS

1. In a slow cooker or 6 quart Dutch oven add, 1 1/2 lbs of cubed game meat of your choosing. 
2. Add diced green peppers, onion and garlic to the pot 
3. Pour in all remaining ingredients.
4. Cook on low for 7-8 hours. 
5. Let sit for 15 minutes at the end and enjoy!