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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 24 |
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A hearty venison chili made with tomatoes, onion and beans. Tequila gives it a boost of flavor. Adjust the spices to your taste. Ingredients:
2 tablespoons vegetable oil |
3 pounds ground venison |
2 stalks celery, diced |
3 cups chopped white onion |
1/2 teaspoon dried red pepper flakes |
1 tablespoon garlic powder |
1/4 cup chili powder |
2 (28 ounce) cans diced tomatoes |
1 (16 ounce) can tomato sauce |
1/2 cup gold tequila |
1/2 cup orange juice |
2 (15 ounce) cans chili beans in sauce |
Directions:
1. 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.
2. 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.
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