Prep 10 mins
Cook 1 hr 30 mins
This is my Dad's awesome chili recipe. He got a deer this year so I actually got to make it tonight with some ground venison he had given us. This one puts together quick, with just an onion and a pepper to dice, then waiting and enjoying that great smell. Deeeeee-licious!
- 1 1⁄2 lbs ground venison
- 1 medium sweet onion, chopped
- 1 medium yellow bell pepper, chopped
- 32 ounces anasazi beans
- 28 ounces tomato puree
- 14 1⁄2 ounces diced tomatoes (chili style)
- 3 tablespoons chili powder
- 1 teaspoon salt
- 1 bay leaf, broken in half
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon cayenne (or more, to taste)
- 4 tablespoons ground cumin
- 1 tablespoon cumin seed
- 1 dash cinnamon
- fresh ground pepper
- 1 1⁄2 cups water
- Brown the venison in a stock pot (I use non-stick).
- Add onion and pepper, saute until slightly soft, about 5-10 minutes.
- Add remaining ingredients, cover, and simmer for 1.5 hours.
- I serve mine with a little sour cream and diced onion on top, and some crusty bread.
- My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
- We agree that it is best served with an ice cold beer.
Fantastic! I used a green pepper instead of the yellow due to cost and used beer in place of the water. It was perfect. Thank you. Made for Sept 2008 Cooking Challenge: Beyond Burgers. . .Ground Meat!
Excellent recipe. I made it exactly as written, except that I used pinto beans because I couldn't find the anasazi beans. I also shredded a bar of pepper jack cheese to go with it and that combo was delicious. Serve with crumbled saltines over the top and that's all you need. The OP is right, it goes great with beer, especially a good stout. I fed the family and took some to a get-together. The kids loved it, even my finicky teenage daughter. The only sound coming from my normally talkative 8 year old was the clanking of his spoon against his bowl. Everyone that ate some at the get-together loved it and almost everyone had some, a few even had seconds. I'll be making this again soon. I have enough ground venison to keep this chili on the menu all winter.
I did a slight varation on this recipie, I used kidney beans as I couldn't find the others, everything else I used, apart from I forgot the pepper and added sweetcorn instead. I added a little cajun seasoning too. I'll think I'll follow this recipie when I do a beef chilli just to jazz it up a little more.