Nothing warms you up on a cold winter's day like a good bowl of chili. I usually don't make chili the same way every time as I usually allow cravings to dictate what seasonings go into my chili, so here is the recipe that tickled my fancy today. You can add or reduce spice depending on how much heat your family preferences. I hope you enjoy this meal as much as we did!
Ingredients
2lbs ground venison
1 large onion (diced)
2 cans diced tomatoes w/ green chilies
3 8oz cans tomato sauce
1 can of kidney beans
1 can of black beans
3 tbs chili powder
2 cloves of garlic(minced)
1 tbs cumin
1 tbs mustard powder
1 can chipotle peppers in adobo sauce
1/2 cup beef broth
1 tbs unsweetened cocoa powder
2 tsp paprika (hot or sweet)
2 tsp ground coriander
salt and pepper to taste
shredded cheese/green onions/oyster crackers as toppings
Cook Time 6 hours on low
Directions
Sauté your onion in butter or oil(I use 1tbs of olive oil). Sauté for roughly 3-4 minutes over medium-high heat. Add the garlic and cook for roughly 30 seconds. Add the onions and garlic to the slow cooker and return your pan to the heat.
Brown your venison and add it to the crockpot. Drain the fat or leave it in (your choice).
Add your beef broth, diced tomatoes(with juices), tomato sauce, beans(rinse them first), adobo sauce and diced peppers(more sauce and peppers adds more heat add accordingly), chili powder, coriander, ground mustard, paprika, cocoa powder, cumin.
Cover and cook on low for 6 hours and enjoy
Let me know if you make this and enjoy it! Post any delicious additions in the comments!
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