As husband and i love to cook and also tend to use deer meat in many recipes, we decided to enter or Venison Chili Recipe in the contest.we felt this would give us a unique twist and also allow us to share our favorite protein with a public who may never had the chance to try venison before.
this particular recipe was an accident the first time it was made, but turned out rather well and has been my go to method for making chili since.
this situation had me pretty dissatisfied as i was planning on making a roast for dinner, and if i add ground meat to the crock pot i always brown it first. bah! foiled! rather then beating a dead cow (or rather a dead deer) to death. i decide to roll with the punches and make some chili.
sometimes, i suppose, simplicity is best.
so as long as you don't steal this recipe and enter it in the VFW Post 3474 Chili Cook-off, here is the secret, mistake chili that the hubby loves so much.
3 1/2 LB Ground Venison (use beef if you must)
6 Cups Pork or Vegetable Broth
2 Red Peppers
2 Green Peppers
2 Long Hot Peppers
3 Cloves Garlic
1 Tablespoon Each: Onion Salt, Oregano, Basil, Onion Powder, Adobe Powder (optional), Meat Tenderizer, Red Pepper Flakes
2 Tablespoons Each: Black Pepper, Garlic Powder
2 Teaspoons: Cayenne Pepper (more or less to your spiciness preference)
1 Large Can Diced Tomatoes
1 Can Light Kidney Beans
1 Can Dark Kidney Beans
1 Small Can Tomato Paste
Salt To Taste
Step one is pretty easy. get out your crock pot (frozen) ground meat and broth. combine and set on high for 4 hours.
Step two is where you get out your sauce pan. throw some olive oil in the pot and heat it up, add the onions and cook until translucent, add the garlic and the minced peppers, cook until soft. add in your spices and give a good stir, when very fragrant add in the diced tomatoes
Step Three. Strain the extra broth from the crock pot and reserve for a soup or stew later in the week. leave about 2 cups in the pot. add the saute'd vegetable mixture, the two cans of beans and the tomato paste. season with salt and additional spices to taste. cook in the crock pot on low for 6 hours
this is wonderful served with soft Italian bread, mashed potatoes or rice
NOTE: if you do not already have broth on hand, boil some vegetable peelings or pork scrap in the water of the crock pot over night. strain and then you will have your broth ready to start with.