Venison Chili

• 2 lb. ground venison or hamburg
• 1 1/2 c. onions, chopped
• 2 c. chopped celery
• 1 1/2 c. chopped green pepper
• 2 1/2 qt. stewed tomatoes
• 1 can (15 oz.) tomato sauce
• 1 can (8 oz.) mushroom stems and pieces, drained
• 1 can (39 oz.) dark red kidney beans, drained
• 2 cans (15 oz. each) light red kidney beans, drained
• 6 oz. pepperoni, chopped
• 2 envelopes chili seasonings
• 3 tsp. Tabasco sauce
• 1 tsp. salt
• 1 1/2 tsp. black pepper
• 2 tsp. ground cumin
• 4 tsp. cumin seed
• 2 tsp. chili powder

1. In a large heavy skillet or Dutch oven, brown the meat with the onions, celery and green pepper.
2. Drain any grease.
3. Add the tomatoes, tomato sauce, mushrooms, dark and light kidney beans, pepperoni, chili seasonings, Tabasco, salt, pepper, cumin, cumin seed and chili powder.
4. Bring to a boil stirring occasionally. Reduce heat, cover and simmer 2 1/2 hours, stirring occasionally.

ground venison, onions, celery, green pepper, tomatoes, tomato sauce, mushroom stems, dark red kidney beans, light red kidney beans, pepperoni, chili seasonings, tabasco sauce, salt, black pepper, ground cumin, cumin seed, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204084 (may not work)