This Chunky Venison Chili is so very tender and it was made with one of the tougher cuts of the deer, from the rear leg. The trick is to brown the venison chunks over very high heat, quickly.

2 lb Venison/ground Beef Mixture (equal Parts Of Each) 1 lg Onion, Chopped 1 lg Green Pepper 1 can Crushed Tomatoes, 28 Oz. 1 can Stewed Tomatoes, 14.5 Oz. 1 can Tomato Sauce, 15 Oz. 1 can Corn ...

Dave Racicot, the executive chef of The Commoner restaurant in Kimpton Hotel Monaco, in Pittsburgh, is also a deer hunter.

Note: Venison, elk and dried chili peppers are available at natural food shops and online (use a search engine to access companies that sell venison and elk. The loin can be sent overnight by ...

Lightly spray the bottom of a large pot with cooking spray Add onion garlic and fresh chiles Saute over medium-low heat stirring until onion is limp about 4 minutes Transfer the onion mixture to a ...

A charred pineapple and Hawaiian chili glaze brings sweetness and spice to this savory dish. Grilled venison strip loin with charred pineapple and Hawaiian chili glaze. 1. Grill the pineapple ...

Chef Mark Sierra, right, accepts the championship belt won by Compadres Hill Country Cocina for its winning chili entry. With ...

PITTSBURGH — Dave Racicot, the executive chef of The Commoner restaurant in Kimpton Hotel Monaco, in Pittsburgh, is also a deer hunter. The Indiana, Pennsylvania, native was around 10 years old ...

PITTSBURGH — Dave Racicot, the executive chef of The Commoner restaurant in Kimpton Hotel Monaco, in Pittsburgh, is also a deer hunter. The Indiana, Pennsylvania, native was around 10 years old ...