West Virginia Venison Chili

http://www.martinsburg.com/wv.recipes/venison_recipes.html


1-1 1/2 pounds venison burger, browned and drained
1/2 pound fresh mushrooms, coarsely chopped
1 green pepper, coarsely chopped
1 (14 1/2 ounce) can sliced stewed tomatoes, undrained
1 (6 ounce) can tomato paste
3 (14 1/2 ounce) cans dark red kidney beans, undrained
2 tablespoons chili powder 
1 teaspoon cumin pepper
1/4 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
3-4 dashes crushed red pepper
1-2 dashes celery salt
dash of black pepper 
2 cloves of garlic, crushed

Combine all above ingredients in a four quart slow cooker (crock pot) and preferably refrigerate 
overnight. Cook on low heat setting for eight to ten hours. Top each serving with freshly chopped 
onion and shredded cheddar cheese. 
Note: This is a very good, mildly hot chili that is complimented by a freshly baked loaf of bread.
Yields six servings.