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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 10 |
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Best red chili i've eaten, not too spicy for the kids, but if you like it hot add some dried chilis or cayennes while simmering Ingredients:
2 lbs. ground venison or beef |
1 c. diced onions |
1 c. diced celery |
1c. diced green bell peppers |
4 cloves minced garlic |
2 tblsp. worcestershire sauce |
2 tblsp. brown sugar |
salt to taste |
1 tsp. oregano |
4 tblsp. chili powder |
2 tsp. cumin |
2-3 quarts canned tomatoes(we use homemade)w/water or juice |
1 c. tomato paste |
3-4 c. red beans(how much do you like beans ) |
Directions:
1. In a 10-12 quart stockpot, brown meat (drain if using beef)
2. add onions, celery, peppers, and garlic, cook until the onions are clear
3. Add worcestershire, sugar, tomatoes, paste, spices mix very well
4. Bring to a simmer over medium-low heat, add dried chilis or cayennes if you like it hot
5. Reduce heat to low, simmer for at least 2 hours
6. Add your beans, simmer for another hour to hour and a half, it depends on how thick you like it.
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