Loredo Chili

Raven Higheagle

By
@ravenhigheagle

This chili was the first place Winner in the Congressional Club Chili Cook-off.


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Rating:

Comments:

Serves:

Serves at least 10

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

2 lb
ground venison, chili cut
2 lb
ground buffalo, chili cut
1 lb
ground pork, chili cut
2 large
sweet onions, chopped
2 large
cloves garlid, minced
1 can(s)
(15 ounce) spanish style tomato sauce
1 jar(s)
(8 ounces) old el paso hot taco sauce
1 pkg
(4 ounces) adkins texas style seasoning
3 can(s)
(15 oounces) water, use the can from the tomato sauce
1 clove
tomato soup
1 can(s)
beer of your choice

Directions Step-By-Step

1
In a large cast iron Dutch oven sauté the meat until gray. Add and sauté the onion and garlic until tender.
2
Add the tomato sauce, taco sauce, and Adkins seasoning and simmer on low for 1 hour, stirring often and adding water as you go along.
3
Mix the beer and the soup together in a small mixing bowl making sure to blend well.

Add the soup mixture to the chili and simmer for 30 minutes more.

About this Recipe

Course/Dish: Chili, Wild Game
Main Ingredient: Wild Game
Regional Style: Southwestern
Other Tag: Heirloom