Ingredients
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1 lb ground venison
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1 lb ground pork
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1 tablespoon butter
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1 tablespoon oil
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1 onion, large, Spanish, chopped
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2 garlic cloves, large, minced
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1 cup bell pepper, sweet (green or red or yellow or or orange)
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1/2-1 teaspoon sea salt, coarse
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3 -4 teaspoons sugar
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4 -6 tablespoons chili powder, Mexican
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1/4 teaspoon red pepper flakes, New Mexico, hot dried
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1/2-1 teaspoon cayenne pepper
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1/4-1/2 teaspoon red pepper flakes
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1/4-1/2 teaspoon Tabasco sauce
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1/2 teaspoon ground allspice
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1/2-1 teaspoon ground cumin
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1/2-1 teaspoon ground coriander
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2 fresh bay leaves (or 1 dried leaf)
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1 teaspoon oregano
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2 tablespoons cider vinegar
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3 1/2 cups stewed tomatoes
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1 1/2 cups tomato sauce
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1 1/2 cups beef broth
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19 ounces white kidney beans, drained (1 can)
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1/2 cup monterey jack cheese, shredded (garnish)
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2 green onions, thinly sliced (garnish)
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1/2 cup old cheddar cheese, shredded (garnish)
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19 ounces red kidney beans, drained (1 can)
Instructions
- 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.