VENISON CHILI MOLE —
2 lbs. ground venison
½ to 1 tsp. chili peppers
1 oz. chili seasoning
6-12 green onions
1 green pepper
12 oz. chili beans
12 oz. black beans
2-4 lbs. tomatoes
29 oz. tomato sauce
1 Tbsp. Worcestershire sauce
1 double square semi-sweet chocolate
* or slow cook a large venison roast until meat is tender and stringy, then pull apart for browning
In a large pot, brown two pounds of ground venison, green pepper, green onions (complete with tops), and chili peppers on low to medium heat.
When the meat is brown, drain off any fat, add a chili seasoning packet and continue to cook for another five minutes.
Add a can of chili beans, a can of black beans, Worcestershire sauce and a quarter cup of water.
Stir in tomatoes and tomato sauce and raise the heat.
Grate one double square of semi-sweet chocolate over the chili or more for a smoother flavor and stir it in.
Bring the chili to a mild boil, reduce the heat, cover, and let it simmer for 30 to 45 minutes.