two bean venison chili
(3 ratings)
Recipe and photo suppied by Eric Myers
►
(3 ratings)
yield
serving(s)
method
Stove Top
Ingredients For two bean venison chili
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1 or 2 lbground venison
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1/2 galfrozen bag of tomato puree (boiled then drained)
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1/2 jarspaghetti sauce
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1 csalsa, chunky or garden style
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1 cchili sauce
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1 canblack beans (drained)
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1 canwhite kidney beans (drained)
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1 smonion
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1/2 clovegarlic
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1/2 csoy sauce
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1/4lime juice
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1/4 cketchup
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4 Tbspchili powder
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2 Tbsplowry’s salt
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2 Tbspgarlic salt
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1 Tbspcoarse ground salt
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1 Tbspcracked ground pepper
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2 tspred cayenne pepper
How To Make two bean venison chili
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1Boil frozen tomato puree and strain through colander. Return drained puree to stock pot then combine spaghetti sauce, salsa, chili sauce, ketchup, and both cans of beans to tomato base. Separately, brown ground venison using non-stick spray or light oil due to leanness of venison.
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2Add soy sauce and lime juice to venison and simmer. Drain ground venison and add to tomato base in stock pot. Sautee onions and garlic then combine to base.
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3Add all dry ingredients to base. Stir. Do not add dry ingredients directly to ground venison as it cooks by itself. This will dry out the ground venison and apply a heavy salt taste to the meat instead of the chili.
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4Top with saltine crackers, shredded cheddar cheese, sour cream and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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