Mimi-s Place: Arkansas Deer Chili

It's that time of year when have freezers are stocked (if you have a hunter-gatherer in the family) with venison from autumn hunting expeditions. One of the favorites of those that like wild game dishes is deer chili.You can make this chili a day ahead and refrigerate; reheat in the microwave or on the stove top.

Enjoy!

What you need:

• Cooking spray

• 1 pound ground venison

• 1 cup chopped sweet onion

• 1 cup chopped green bell pepper

• 4 garlic cloves, minced

• 1 jalapeño pepper, seeded and chopped

• 2 tablespoons chili powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground red pepper

• 1/2 teaspoon freshly ground black pepper

• 1 (14.5-ounce) can diced tomatoes, undrained

• 1 (14-ounce) can fat-free, less-sodium chicken broth

• 1 tablespoon tomato paste

• 1 (15-ounce) can red kidney beans, rinsed and drained

Git 'ur done:

-Heat a small Dutch oven over medium-high heat.

-Coat pan with cooking spray.

-Add venison; cook three minutes or until browned, stirring to crumble.

-Remove from pan with a slotted spoon. Cover and keep warm.

-Reduce heat to medium.

-Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently.

-Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil.

-Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.