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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This recipe has been in my family for a long time. In fact, my mom used to can this and I would lake it on Boy Scout trips. Open a couple of cans of beans, dump a jar of this in it, and the whole troop chowed down. Good on chili-burgers, nachos, whatever. Ingredients:
2 lbs venison, ground |
1 lb beef, ground |
1 1/2 quarts beef broth |
2 medium onions, diced |
1 lb roma tomato, diced |
1 1/2 teaspoons allspice |
1 1/2 teaspoons ground coriander |
2 bay leaves |
1/2 teaspoon crushed red pepper flakes |
4 garlic cloves, minced |
2 tablespoons cider vinegar |
1 1/2 teaspoons ground cumin |
6 tablespoons chili powder |
3 teaspoons salt |
2 teaspoons pepper |
1/2 teaspoon cinnamon |
1/2 ounce unsweetened baking chocolate |
Directions:
1. In a large Dutch oven, cook venison and beef until brown and crumbly.
2. Add broth and boil slowly for 30 minutes, uncovered.
3. Add all of the remaining ingredients, stir to blend and bring to a full boil.
4. Reduce heat and simmer slowly uncovered for 3-6 hours, uncovered. Mixture will thicken as it reduces.
5. Add more beef broth if necessary to keep meat barely covered.
6. Remove bay leaves.
7. Serve with sides of sour cream, shredded mild cheddar cheese,and diced onion.
8. Also good over steamed rice, or add chili beans if you wish.
9. NOTE: This recipe is best if prepared and then cooled overnight, reheating and simmer the following day; the longer it simmers, the better it tastes.
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