27 February 2010
Paula A. Tomey-Allen
4 ½ lbs Ground Venison (cooks down to about 3 ¼ lb meat)
2 15 oz. Cans Diced Tomatoes
1 15 oz. Can Tomato Sauce
2 10 ¾ Cans Campbell's Tomato Soup
4 Soup Cans Hot Water
1 Soup Can Tomato Juice
1 6 Oz. Can Tomato Paste
3 T Dried, Minced Onions
3 T Minced Garlic
2 T Chili Powder
6 tsp. Watkins Meat Magic
3 tsp Lawry's Seasoned Salt
3 tsp. Beef Bouillon
1 tsp. Sugar
1 tsp. Paprika
1 tsp. Watkins Minced Green Onion
1 C. Barley
3 tsp. Sea Salt, if needed (taste test)
Brown meat in non stick pan with no added fat. Drain.
Set crock pot on high.
Transfer meat to large crock pot.
Add remaining ingredients.
Cook on high about two hours until reaches a simmer.
Turn to low and cook for four hours more, stirring periodically.
Sample and add more sea salt* if needed after four hours.
Add barley and cook about ½ hour longer.
*Salt helps venison to cut “gamey” taste.
If you use ground beef don't use extra sea salt.