St. Benedict’s Venison Chili https://www.penzeys.com/shop/recipes/st-benedict-s-venison-chili/ This recipe makes a whole lot of chili. It calls for #10 cans which are about 13 cups. Cliff writes, “This recipe is a bit unique due to the horseradish and black olives. The different color beans makes it appealing looking as well.” Follow the ingredient list in the column to the right for a scaled-down version of the recipe. 15-20 lbs. ground venison (lean ground beef would work) 3 lbs. onions, chopped 2 #10 cans black beans 2 #10 cans pinto beans 2 #10 cans kidney beans 3 #10 cans diced tomatoes 1/3 #10 can tomato paste (4 1/3 Cups) 1 #10 can sliced black olives 1 48-oz. can beef broth (or 6 Cups water mixed with 1 TB. BEEF SOUP BASE) 2 Cups soy sauce (we used low sodium) 1 1/2 Cups Worcestershire sauce 3/4 Cup prepared horseradish 3/4 Cup REGULAR CHILI POWDER 3/4 Cup GRANULATED GARLIC POWDER 3/4 Cup CRUSHED RED PEPPER FLAKES 1/2 Cup MEXICAN OREGANO 1/4 Cup HUNGARIAN-STYLE SWEET PAPRIKA 1/4 Cup GROUND CUMIN 3-4 lbs. ground venison (lean ground beef would work) 2 medium onions, chopped 1 15-oz. can black beans 1 15-oz. can pinto beans 1 15-oz. can kidney beans 2 15-oz. cans diced tomatoes 1 6-oz. can tomato paste 2 2.25-oz. cans sliced black olives 1 Cup beef broth (or 1 Cup water mixed with 1/2 tsp. BEEF SOUP BASE) 5 TB. soy sauce (we used low sodium) 1/4 Cup Worcestershire sauce 2 TB. prepared horseradish 2 TB. REGULAR CHILI POWDER 2 TB. GRANULATED GARLIC POWDER 2 TB. CRUSHED RED PEPPER FLAKES 1 TB. (heaping) MEXICAN OREGANO 2 tsp. HUNGARIAN-STYLE SWEET PAPRIKA 2 tsp. GROUND CUMIN