 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
This is no ordinary chili. Beef, venison, and pork mingle with smoky chipotle peppers for a thick, spicy concoction. Use all of one type of meat, if desired, and just one chipotle pepper for a milder version. Ingredients:
1 pound ground round |
1 pound ground venison |
1 (16-ounce) package sage-flavored pork sausage |
1 medium onion, chopped |
1 large green bell pepper, chopped |
2 garlic cloves, minced |
2 (14 1/2-ounce) cans diced tomatoes, undrained |
1 (15-ounce) can tomato sauce |
2 chipotle peppers in adobo sauce, seeded and chopped (see note) |
2 teaspoons adobo sauce |
1 tablespoon chili powder |
2 teaspoons dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon salt |
shredded monterey jack cheese |
sour cream |
sliced green onions |
Directions:
1. Cook first 6 ingredients in a large skillet over medium-high heat, stirring until beef, venison, and pork crumble and are no longer pink.
2. Meanwhile, stir together diced tomatoes and next 7 ingredients in a 4 1/2-quart electric slow cooker. Drain meat mixture, and stir into tomato mixture. Cover and cook on LOW 5 hours.
3. To serve, spoon chili into bowls. Top with cheese, sour cream, and green onions.
4. Note: Find chipotle peppers in (7-ounce) cans on the grocery aisle with Mexican ingredients.
|
|