1 1/2 lbs of venison chop meat
1 to 1 1/2 cups chopped onion
1 to 1 1/2 cups chopped green pepper
4 cloves garlic minced
1 tomato diced or 14.5 oz can tomatoes, undrained
2 tbsp plus 2 tsp chili powder
3/4 tsp cumin
1/2 tsp ground red pepper
salt and pepper to taste
2 tbsp tomato paste
15 oz can re kidney beans drained and rinsed
Cook venison in dutch oven till browned and crumbly and remove from pan
Add to pan, onion, bell pepper, garlic and cook till tender stirring frequently. Add chili powder, cumin, red pepper, salt and pepper.
Add venison back in, tomato and tomato paste and stir well.
Bring to boil, cover, reduce heat and simmer 30 min. Add kidney beans and cook, uncovered, 15 min.
If your ground venison does not have fat added, add chicken broth for right consistency (about 16 oz)
Fill tortilla with chili and roll up. Top with salsa of your choice and grated cheddar cheese. Bake in oven to melt cheese and serve with sour cream.