|A to-die-for 'game day' chili |
to serve to family and friends...
[Recipe profiled on Alaska Outdoors TV
on October 28, 2012
Prep: 5 mins. |
Cook 1 hr.
1 lb. extra-lean venison burger (or moose, beef, buffalo, caribou, elk...)
½ red onion, diced
1 garlic clove, minced
½ large red bell pepper, diced
2 stalks of celery, diced
1 tablespoon chili powder
1 teaspoon chopped jalapeno pepper
¼ cup ketchup (Max swears by Heinz)
½ bottle beer, (Max uses Alaskan Amber) - Oh, and he just drinks the other half!
1 (14.5 oz. can) stewed tomatoes, undrained - broken up and/or smashed
1 (14.5 oz. can) chili beans, undrained (Max uses S&W)
2 tablespoons fresh parsley, chopped
Kosher salt and ground pepper, to taste
--Shredded cheddar cheese
--Dollops of sour cream
--Freshly chopped parsley
--*Prepared Sandra's Premium Cornbread...
|Sandra's Premium Cornbread|
In a large heavy-bottom skillet over medium-high heat, brown the burger. Add the onion, garlic, bell pepper, celery, and saute just until onions are translucent. Add the chili powder, jalapeno, ketchup, beer, and stewed tomatoes and bring to boil, and then reduce and let simmer, uncovered, for 20 minutes. [This is when he drinks the other half of beer.]
Add chili beans, parsley, and then continue simmering, covered with lid slightly ajar, for an additional 40 minutes. Check seasonings, adding kosher salt and ground pepper, to taste.
(*Begin preparing cornbread 20 minutes before chili is due to be done, as it takes about 15 minutes to bake ;-)
Serve chili topped with shredded cheddar cheese, a dollop of sour cream, and freshly chopped parsley, with cornbread and butter along side ~ Don’t forget to grab a fresh beer. ~ Enjoy!