Wednesday, October 9, 2013

Venison Chili


Venison  Chili


1 lb of Ground Venison
1 container of Knorr Beef Stock
1 Beef bullion cube
1 envelope of Chili Seasoning
1 heaping Tbls of Minced Garlic
1 Tbls of McCormick Grill Mates Chipotle Pepper Marinade
1 tsp of Chili Powder
2 cans of Pinto Beans (drained)
2 cans of Kidney Beans (drained)
1 can of Hunts Roasted Tomatoes
1 can of diced Tomatoes with Chili Peppers added - Rotel or Rold Gold
Black Pepper to taste

(The stock and bullion steps can be illuminated if substituting beef for venison.)

In a large pot, brown Venison, then add beef stock.

Break up bullion cube and sprinkle over meat.   Mix well.

Pour in chili seasoning and stir. Now the dry seasoning may begin to stick to the bottom of your pot, pour in 1/2 cup of water and stir; making sure to get any seasoning off the bottom.

After the water cooks out of the meat mixture, pour in both cans of tomatoes and stir.

Drop in minced garlic and chipotle pepper; stir well.

Allow tomatoes to cook about 3 minutes, then add cans of beans. While stirring, drop in chili powder and black pepper. This chili is rather thick so you must constantly stir. Bring it to come to a boil and cook for an additional 5 minutes. Allow to cool before serving.

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