I am trying Margaret's Recipe
X
-
Good Chili Recipe?
Originally posted by RascalArms View PostSimple is the way I roll!
2 lbs venison (chili grind)
1 lb venison (hamburger grind)
1 package breakfast sausage (I use Owens)
1 large white onion (chopped)
First, brown all meat, drain excess fat, then add chopped onion and sauté for about 10 mins.
Then Add:
46oz beef broth
2 cans Rotel original
2 16oz cans diced tomatoes
1 16oz can tomato sauce
My family likes beans in their chili so I add 2 cans Bush's Chili beans (optional)
Bring all to a boil, then reduce heat
Then stir in 2 packages of Williams Chili Seasoning Mix
Simmer stirring occasionally for about 30-40 minutes and that's it!
Serve in a bowl over crushed tortilla chips and sprinkle with cheddar cheese and maybe a few extra chopped onions.
Made a big pot last weekend....she gone.
Bump for the first pot of chili since last winter. Headed to the lease tomorrow and the fellow hunters will be happy.
Same recipe as above...simple simple.
Comment
-
2 pounds ground beef chuck 1 pound bulk Italian sausage 3 (15 ounce) cans chili beans, drained 1 (15 ounce) can chili beans in spicy sauce 2 (28 ounce) cans diced tomatoes with juice 1 (6 ounce) can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 1 tablespoon bacon bits 4 cubes beef bouillon 1/2 cup beer 1/4 cup chili powder 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons hot pepper sauce (e.g. Tabasco™) 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos® 1 (8 ounce) package shredded Cheddar cheese Add all ingredients to list
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
I made it!
Comment
Comment