 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
My husband has worked for years to hone his chili recipe. This is spicy, spicy. We normally serve it with saltines that have been buttered, to cut the spice a little in between bites. Ingredients:
1 lb lean ground beef |
1 lb ground venison |
2 (15 ounce) cans kidney beans, drained |
1 (15 ounce) can tomato sauce |
1 (10 ounce) can rotel |
1 (14 1/2 ounce) can diced tomatoes |
3 jalapenos |
1 onion, diced |
4 garlic cloves, diced |
4 tablespoons chili powder |
1 teaspoon cayenne (or to taste) |
salt and pepper |
Directions:
1. Brown the onion, hamburger and ground venison.
2. Cut the ends off the jalapenos so that the chili will flow in between and get the jalapeno flavor.
3. Once browned, add remaining ingredients. Simmer at least one hour. The longer, the better!
4. Discard jalapenos (or you can eat them, most of the heat cooks out of them).
|
|