TO's Black Chili

TERRI OPGENORTH

By
@Terrio13

I really had a taste for chili and wanted to make something a little different. My husband really enjoyed this and I am adding the recipe because otherwise we will never have it the same way again! I was very pleased with the result.


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Comments:

Serves:

6-8

Prep:

35 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 lb
venison backstrap--cubed small
3-4 small
multicolored sweet peppers
1 large
green pepper-chopped
1
jalapeno pepper-chopped
1 large
onion-chopped
3 clove
garlic-chopped
1/4 c
oil
1/2 tsp
cumin
1/2 tsp
cinnamon
1 tsp
marjoram, dried and crushed
1 tsp
black pepper
1/4 c
chili powder
2 c
water
1 Tbsp
beef bouillon powder
1/4 c
chili garlic sauce
1 can(s)
black beans 30 oz
1 can(s)
diced tomatoes
3 small
yukon gold potatoes--cubed and cooked
cilantro and sour cream for garnish

Directions Step-By-Step

1
Heat oil in a heavy bottomed Dutch oven over medium heat. Cube and add meat as you go.
2
Add peppers, onions and garlic and saute until the meat looks done and the vegetables are starting to soften.
3
Add spices and stir until aromatic.
4
Pour in water, chili sauce and beef bouillon.
5
Bring to a boil and add beans, potatoes and tomatoes. (I actually used some from the previous night's dinner)
6
Cover and turn to a simmer. This is pretty thick so make sure your heat is low enough and that you stir often during the simmer time.
7
Enjoy with the garnish and some tortilla chips!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Wild Game
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free
Other Tags: For Kids, Healthy