GUNSMOKE CHILI

2 lbs. coarsely-ground VENISON ( You could use ground beef. I recommend 85% lean.)

2 large green bell peppers, chopped

2 fresh jalapeño chiles, chopped

2 medium onions, chopped

2 ribs celery, chopped

6 cloves garlic, minced or pressed

1/3 cup chili powder

1 tbsp. salt

1 tsp. cumin

1/4 cup Worcestershire sauce

1 (14-1/2 oz.) can diced tomatoes

1/2 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)

2 bay leaves

1 (15 oz.) can tomato sauce

4 cups beef broth

2 (15-1/2 oz.) cans kidney or pinto beans

Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and simmer another 15 minutes. Makes about a gallon of the tastiest, most satisfying chili you ever ate.

For hotter chili, add more peppers.

Rate this: Share this: Twitter

Facebook

Like this: Like Loading...