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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is my Dad's awesome chili recipe. He got a deer this year so I actually got to make it tonight with some ground venison he had given us. This one puts together quick, with just an onion and a pepper to dice, then waiting and enjoying that great smell. Deeeeee-licious! Ingredients:
1 1/2 lbs ground venison |
1 medium sweet onion, chopped |
1 medium yellow bell pepper, chopped |
32 ounces anasazi beans |
28 ounces tomato puree |
14 1/2 ounces diced tomatoes (chili style) |
3 tablespoons chili powder |
1 teaspoon salt |
1 bay leaf, broken in half |
1/4 teaspoon paprika |
1/4 teaspoon cayenne (or more, to taste) |
4 tablespoons ground cumin |
1 tablespoon cumin seed |
1 dash cinnamon |
fresh ground pepper |
1 1/2 cups water |
Directions:
1. Brown the venison in a stock pot (I use non-stick).
2. Add onion and pepper, saute until slightly soft, about 5-10 minutes.
3. Add remaining ingredients, cover, and simmer for 1.5 hours.
4. I serve mine with a little sour cream and diced onion on top, and some crusty bread.
5. My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
6. We agree that it is best served with an ice cold beer.
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