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“This recipe comes from a Taste of Home cookbook. Neighbor gave me some ground venison, had to figure a way of using it. Very tasty dip. Good to munch on while watching a football game. I've listed it "as is," but would recommend a little less chili sauce and a little more garlic when you make it. My kids loved it as did I. BTW, I added a little hot sauce to my serving- very good!”
6 cups

Ingredients Nutrition

  • 453.59 g ground venison
  • 177.44 ml onion, chopped, divided
  • 177.44 ml green pepper, chopped, divided
  • 29.58 ml vegetable oil
  • 453.59 g Velveeta cheese, cubed
  • 425.24 g bottle chili sauce
  • 425.24 g can chili without beans
  • 2.46 ml garlic salt
  • 2.46 ml salt
  • 2.46 ml pepper
  • 118.29 ml shredded cheddar cheese
  • nacho chip


  1. In a large skillet over medium heat, cook venison, 1/2 cup onion and 1/2 cup green pepper in oil until meat is no longer pink; drain.
  2. Stir in next six ingredients; cook until the cheese is melted.
  3. Transfer to a serving dish.
  4. Sprinkle with cheddar cheese, remaining onion and pepper.
  5. Serve with nacho chips.

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