Venison and Sweet Potato Chili with Assorted Peppers, served with Native American Fry Bread

Chili Day!

I've been playing around with chili recipes for awhile and this one seems to be the family favorite! This week's features the jalapenos and small long peppers from this week's share.

Recipe:

1lb ground venison
1 onion chopped
4 cloves garlic, pressed
One green bell pepper
One red bell pepper
1-2 jalapenos, seeds removed, chopped finely
1-2 yellow banana peppers or other variety seeds removed, chopped finely (I usually just throw in whatever I get in my share)
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 medium sized sweet potatoes, peeled and diced into small peices
1 28oz plus 1 15 oz can crushed tomatoes
1 12 oz can tomato paste
3 cups water
1 cup chopped cashews
3 T chili powder
3T dark unsweetened cocoa powder
2T cumin seeds

Brown meat, onion and garlic in a skillet. Drain fat and add all peppers until slightly cooked.

In a crock pot (this fits a 6.5 quart one nicely)combine meat and vegetable mixture with beans and chickpeas, tomatoes,tomato paste, water, cashews, and spices. Cook on low or simmer for about 6 hours. I serve this with sour creme and Native American fry bread.

Fry Bread:

1 cup flour
1/2 tsp. salt
2 tsp baking powder
3/4 cup milk

Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board until very thin. Cut into strips 2x3 inches and drop in hot cooking oil. Brown on both sides, serve hot with honey or chili.