loredo chili

Name: Loredo Chili
Prep time: 20 min
Cook time: 1 h 30 min
Cuisine: Southwestern
Ingredients: 2 pound(s) ground venison, chili cut; 2 pound(s) ground buffalo, chili cut; 1 pound(s) 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 package(s) (4 ounces) adkins texas style seasoning; 3 can(s) (15 oounces) water, use the can from the tomato sauce; 1 clove(s) tomato soup; 1 can(s) beer of your choice

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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

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yield serving(s)

prep time 20 Min

cook time 1 Hr 30 Min

method Stove Top

Ingredients For loredo chili

2 lb

ground venison, chili cut
2 lb

ground buffalo, chili cut
1 lb

ground pork, chili cut
2 lg

sweet onions, chopped
2 lg

cloves garlid, minced
1 can

(15 ounce) spanish style tomato sauce
1 jar

(8 ounces) old el paso hot taco sauce
1 pkg

(4 ounces) adkins texas style seasoning
3 can

(15 oounces) water, use the can from the tomato sauce
1 clove

tomato soup
1 can

beer of your choice

How To Make loredo chili

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.
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