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Soups & Salads

I finally was forced to measure all of my spices I put into my chili as opposed to just dumping them in and tasting it.  We LOVE chili and hope you will like our recipe too.  It has a little heat.  You can add more spices and cayenne pepper if you like it hotter.  Also, I use one pound of ground beef and one pound of venison as opposed to all ground beef.   This makes a very large pot of chili filled to the top as you can see in the pictures so make sure you use a fairly large stockpot.  Finally, everyone thinks we are weird that we eat it with miracle whip bread (bread topped with miracle whip).  My husband has always eaten it like this  and we all love it too so give it a try. Don’t knock it until you try it.  Some friends like it and some friends don’t but we love them anyways.  I also make corn bread and honey butter to serve with it and will show that in a  later post.

2014-01-03 18.20.00

INGREDIENTS:

2 pounds of ground meat (beef and or venison)

1 large onion chopped

2 Tbsp. minced garlic

3 Tbsp. olive oil

1-15 oz. can of black beans, drained and rinsed

1-15 oz. can of light red kidney beans, drained and rinsed

1-15 oz. can of chili beans, entire contents

3-6 oz. cans of tomato paste

3-14.5 oz. cans of diced tomatoes

3-28 oz. cans of crushed tomatoes

30 oz. water

1/2 cup sugar

1 tsp. cayenne pepper

2 Tbsp. cumin

4 Tbsp. chili powder

2 Tbsp. seasoned salt

salt and pepper to taste

Directions:

Saute chopped onion and minced garlic in pan with olive oil.

Add raw ground beef or venison and cook.

Add beans, tomatoes, and 30 oz. of water (I fill my paste can up 5 times)

Stir.

Add:

1/2 cup sugar

1 tsp. cayenne pepper

2 Tbsp. cumin

4 Tbsp. chili powder

salt and pepper to taste

Cook about an hour on medium-low heat without lid, stirring about every 10 minutes.  I usually make my corn bread and honey butter while my chili cooks down.

Serve.

Leftover chili makes great taco salads.

2014-01-06 11.59.32

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