2 tablespoons Runnin Wild Gourmet Wild Game Seasoning
2 tablespoons chili powder
1/2 teaspoon freshly ground black pepper
1 (14.5 oz.) can chicken broth
1 tablespoon tomato paste
1 (15 oz.) can red kidney beans, rinsed and drained
What to do:
Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeno to pan; cook 10 minutes or until tender, stirring frequently. Stir in Runnin Wild Gourmet Wild Game Seasoning, chili powder and other ingredients.
Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Add red kidney beans, cook uncovered for 15 minutes.
Preheat oven to 350 degrees. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.
Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt, pepper and Runnin Wild Game Seasoning. Stir and cook mixture until heated; another 5 minutes or so.
Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with provolone cheese. Top with the other half of bread.
Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.