Real Recipes From Real Home Cooks ®

to's black chili

(1 rating)
Recipe by
Lake Mills, WI

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.

(1 rating)
yield 6 -8
prep time 35 Min
cook time 1 Hr
method Stove Top

Ingredients For to's black chili

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

How To Make to's black chili

  • 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)
  • pot full of goodness!
    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.
  • I ate mine with some Cilantro and Sour Cream...It was a little too spicy not to have sour cream!
    Enjoy with the garnish and some tortilla chips!