A superbly delicious chili you'll be making over-n-over again...
--Wow, I have never seen one of my recipes 
reworked such as this @
Servings: (6)
Prep: 15 Mins. |
Cook: 45 Mins.

Posted by Sandra


1 lb. lean venison burger (or lean ground beef, if you prefer)
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon red pepper flakes
1-1/2 tablespoon chili powder
½ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon ground pepper
1 red bell pepper, chopped
1 red onion, chopped
2 ribs celery, sliced
1 clove garlic, minced
¼ cup bottled chili sauce (for homemade recipe click here: Homemade Chili Sauce)
1 (15 oz. can) white beans with juice
1 (14.5 oz. can) diced tomatoes
1 (14 oz. can) tomato sauce

--shredded cheddar cheese
-- jarred pickled jalapeno slices


Heat the dutch oven to medium-high heat, add the olive oil and venison burger and brown. Add the remaining ingredients and bring to boil, reduce heat to a simmer, and cover and let simmer while occasionally stirring for a minimum of 45 minutes if you like your vegetables with a bit of a crunch, or as long as 2 hrs.

To serve, ladle chili into a soup mug, and generously sprinkle with cheddar cheese, and then top with a couple of pickled jalapeno slices – enjoy!


Premium cornbread Muffins
Tip: I also like to serve the White Bean Venison Chili with a side of hot cornbread spread with butter - Click here for recipe: (Premium Cornbread Muffins)


sandra said...

This is a very hearty chili - perfect for this rainy day!

Dana Marie said...

I have dried beans... how do I go about using those instead of canned

sandra said...

Hi Dana Marie - Glad you stopped by! Here is a recipe for "Sandra's Wholesome Pinto Bean and Ham Soup"-- You can use the same method using dried white beans as the pinto beans in this recipe --

Happy cooking, Dana Marie!!


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