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Wild Game Chili

“A slow cooker will work real good. I was hunting in my duck skiff and had so much wild game, like rabbit and venison goose. That's how I made chili. The recipe is about 35 years old. I was hunting on the Bay of Green Bay when a DNR officer said, 'What do you do with all your wild game?' And I said, 'Make chili out of it, ' as a joke. Then I cam home and made it. It's good. Hunting party or just any time..” —Patrick Farrell

2 lbs. ground wild game or 1 lb. ground wild game and 1 lb. ground beef
1/2 cup chopped onions
2 T. vegetable oil
2 minced garlic cloves
2 T. chili powder
2 t. ground cumin
1 T. paprika
1 t. salt
white pepper to taste
black pepper to taste
1 can (28 oz.) tomatoes, with juices
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 can (15 oz.) kidney beans
1 can (15 oz.) pinto beans

Cook wild game beef and onions in oil until brown. Add garlic, all the seasonings, tomatoes, tomato sauce, tomato paste and 1 cup water. Cover. Bring to a boil over high heat. Add beans and heat thoroughly. Adjust seasonings to taste. Best when prepared a day ahead and reheated before serving. 

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