1 lb venison or beef
1 medium onion diced small
1 10 oz can tomatoes & green chili’s
4 tbsp tomato paste
1 cup beef broth or stock (bullion)
1 tsp chili power
1 tbsp brown sugar
2 tbsp Apple cider vinegar
1 tbsp Worcestershire sauce
2 tbsp brown mustard (I used spicy)
1/2 tsp red pepper flakes
1 tbsp olive oil
1/2 cup ketchup
Directions:
Cook meat and drain fat. Dice onions small then add to skillet with a tbsp love oil. Let onions cook on medium heat until soft and translucent about 5 minutes. Then add the meat back to pan. Pour in the beef broth and bring to a boil. Boil for about 3 minutes until liquid evaporates. Then add in seasonings, vinegar, Worcestershire, tomatoes and chilies. Simmer on low for 4-6 minutes to let flavors meld. Then add in ketchup and stir until mixed we’ll let simmer another 2 minutes then enjoy!!