Seriously the best pot of chili I have ever made.
Sooo much flavor in this I can't even begin to describe it! I tried a few new ingredients this time and put a little extra love in it. It totally panned out! Honestly, I got all my ingredients from Aldi & Walmart. Totally budget friendly. I hope you enjoy it as much as we did!!
Ingredients:
1-2 lbs ground venison (you can substitute ground beef but you will need to drain the fat)
1 leek, chopped and rinsed
4-5 cloves garlic, pressed
1-2 mini sweet peppers, chopped (I had orange on hand, but you could use yellow or red)
2 Tbsp EVOO
1 roasted Anaheim pepper
1 14.5 oz can light red kidney beans
1 14.5 oz can mild chili beans
1 14.5 oz can fire roasted diced tomatoes
1 8 oz can tomato sauce
1 6 z can tomato paste
1 Tbsp chili seasoning mix (recipe below)
2-3 cups chicken stock (I make my own usually but store bought can be substituted)
3/4 can of your favorite beer - flat (mine is Coors Light)
Chili Seasoning mix:
2 tablespoons chili powder
1 teaspoon salt
1 tablespoon seasoned salt
1 teaspoon onion powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1 teaspoon ground oregano
Mix all ingredients; store in a small airtight jar in a cool, dry place. Makes about 1/4 cup.
Drizzle Anaheim pepper with a little EVOO in a shallow baking pan and broil each side on high until it's charred. Handle carefully and remove the charred skin with a paper towel. Remove the seeds and chop.
Add EVOO to a large stock pot and heat on medium high. When the oil starts to ripple, add the leek Anaheim pepper, and sweet pepper. S& P to taste, and sauté until translucent. Add pressed garlic and cook until fragrant. Add ground venison and S&P to taste. Once the venison is fully browned, add the remaining ingredients and bring to a boil. Lower heat to simmer and simmer until it's to your desired consistency.
Garnish with shredded cheddar, chopped white onion, sour cream, and oyster crackers.
OMG SO GOOD!!!! Enjoy, friends!
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