My Tasty Tasty Venison & Pork Chili
Ready In: 2 hrs 30 mins
Serves: 6-8
Ingredients
- 1 lb ground venison
- 1 lb ground pork
- 1 tablespoon butter
- 1 tablespoon oil
- 1 onion, large, Spanish, chopped
- 2 garlic cloves, large, minced
- 1 cup bell pepper, sweet (green or red or yellow or or orange)
- 1⁄2-1 teaspoon sea salt, coarse
- 3 -4 teaspoons sugar
- 4 -6 tablespoons chili powder, Mexican
- 1⁄4 teaspoon red pepper flakes, New Mexico, hot dried
- 1⁄2-1 teaspoon cayenne pepper
- 1⁄4-1⁄2 teaspoon red pepper flakes
- 1⁄4-1⁄2 teaspoon Tabasco sauce
- 1⁄2 teaspoon ground allspice
- 1⁄2-1 teaspoon ground cumin (optional)
- 1⁄2-1 teaspoon ground coriander (optional)
- 2 fresh bay leaves (or 1 dried leaf)
- 1 teaspoon oregano
- 2 tablespoons cider vinegar
- 3 1⁄2 cups stewed tomatoes
- 1 1⁄2 cups tomato sauce
- 1 1⁄2 cups beef broth
- 19 ounces red kidney beans, drained (1 can)
- 19 ounces white kidney beans, drained (1 can)
- 1⁄2 cup monterey jack cheese, shredded (garnish)
- 1⁄2 cup old cheddar cheese, shredded (garnish)
- 2 green onions, thinly sliced (garnish)
Directions
- In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
- Next add the ground venison & pork, stirring until well browned.
- Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
- Lower heat, cover and simmer for 30 minutes.
- Add the drained kidney beans and stir to blend the flavors together.
- Place the chili in a slow cooker on low and cook for 2 - 3 hours.
- Cook until the chili is thickened and rich in flavor.
- Remember to taste your chili as it’s cooking to see if you need to adjust your seasonings.
- Adjust the spices accordingly and add more liquid if the mixture gets too dry.
- Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off