Shannon's Logan County Venison Chili - a weekend recipe

My stepdaughter Shannon lives on a ten-acre farm west of Guthrie in Logan County, Oklahoma. She has nine horses and far too many cats, dogs, chickens, peacocks and other assorted animals. Like her Grandmother Joy and Mother Marilyn, she is a wonderful cook. When Scotty, her significant other, returns from a hunt during deer season, she often prepares her own version of venison chili. Take it from me, it’s wonderful!


Ingredients
• 2 T vegetable oil

• 1 onion, large, chopped

• 1 green pepper, chopped

• 2 garlic cloves, large, minced

• 2 ½ T chili powder

• 1 ½ lbs venison, well trimmed, cubed

• ¾ lbs venison, well trimmed, ground

• 1 28 oz can tomatoes, crushed

• 1 c red wine

• 2 T cumin, ground

• 2 T Worcestershire Sauce

• ½ t red pepper

• ½ t salt

• 1 t black pepper

• 2 t Massa powder

Directions
Heat oil in large skillet. Stir in onion, green pepper, garlic and chili powder. Sauté until tender. Add venison and stir with a wooden spoon until brown. Drain off fat. Add remaining ingredients and bring to a boil, then reduce heat and simmer 30 minutes or long enough for chili to thicken. Serve in festive bowls topped with shredded cheddar cheese.

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