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Discussion Starter · #1 ·

2 lbs ground venison (or other)
2 med onions, chopped
2 tsp crushed red peppers or 2 serano or jalapenos minced
4 cloves garlic, minced
2 tbsp chili powder
1 1/2 tbsp ground cumin (comminos)
2 tsp sugar
1 tbsp oil
2 tsp thyme (if you have it)
2 tsp ground coriander (optional)
1 10 oz can Rotel(tomatoes & green chilis)
2 - 6oz cans tomato sauce
1 - 15oz can chili beans + 2 cans water (broth if you prefer)
1 cup bourbon (Teetotaler? Add 1 cup coffee -hot fresh brewed)

In large dry(preferrably cast iron) pot, brown meat in portions over high heat (so as not to steam). Remove to side dish scraping browned bits from bottom of pan. Add oil and fry onions until translucent, add garlic and peppers and cook for another 2 minutes, add spices (but not sugar) and cook until a large aromatic "clump" is formed. Add chili beans, water, tomato sauce, Rotel and bourbon.
return meat to mixture, add sugar and salt to taste. Bring to boil, reduce heat and simmer 20 minutes.
Serve over cornbread or corn chips.

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