Rick’s Deer Camp Chili
Provided by Rick Hensley for the November 2017 issues of NOW Magazines. 2 1/2 lbs. ground venison 1 1/2 lbs. hot, wild hog breakfast sausage, chopped into bite-size chunks 1 large onion, diced 1 1/2 tsp. Lawry’s Seasoned Salt 1 1/2 tsp. Lawry’s Seasoned Pepper 1 tsp. Worcestershire sauce 1 tsp. paprika 1 1/2 […]
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