Directions:
- Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
- Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.02 Kcal (423 kJ) | ||
| Calories from fat | 27.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 5% | |
|---|---|---|---|
| Cholesterol | 10.2mg | 3% | |
| Sodium | 171.81mg | 7% | |
| Potassium | 94.14mg | 2% | |
| Total Carbs | 4.77g | 2% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 13.05g | 26% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 2mg | 11% | |
| Calcium | 16.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 99.82 Kcal (418 kJ) | ||
| Calories from fat | 26.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 5% | |
|---|---|---|---|
| Cholesterol | 10.08mg | 3% | |
| Sodium | 169.76mg | 7% | |
| Potassium | 93.02mg | 2% | |
| Total Carbs | 4.71g | 2% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 12.9g | 26% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.9mg | 11% | |
| Calcium | 16.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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