|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 @
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|
This is a very hearty chili - perfect for this rainy day!
I have dried beans... how do I go about using those instead of canned
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 --http://sandrarecipeblogsite.blogspot.com/2012/12/sandras-wholesome-pinto-bean-and-ham.html
Happy cooking, Dana Marie!!
Post a Comment