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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Heat oil in a heavy bottomed Dutch oven over medium heat. Cube and add meat as you go.
2Add peppers, onions and garlic and saute until the meat looks done and the vegetables are starting to soften.
3Add spices and stir until aromatic.
4Pour in water, chili sauce and beef bouillon.
5Bring to a boil and add beans, potatoes and tomatoes. (I actually used some from the previous night's dinner)
6Cover 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.
7Enjoy 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