2 lbs of ground venison or ground chuck
1 Red Bell Pepper, cubed (bite
size for all peppers)
3-4 Poblano Peppers, cubed
1 Yellow Bell Pepper, cubed
1 Orange Bell pepper, cubed
1 Large Sweet Onion, diced
1 Can of B&M Baked Kidney Beans
(remove salt pork)
2 – 8 oz Cans of Roasted Tomatoes
1 – 8 oz Can of Tomato Sauce
1-2 Cans of Water
1/3 Cup of WildCheff Tex/Mex Blend
1 T of Ground Cumin
2 Cloves of Garlic, minced
4 T of Olive oil
Salt & Pepper
to taste
Directions
Coat a large sauté pan with
olive oil and heat pan up over medium high heat. Add burger to pan. Chop as you cook so that burger cooks up, but stays a
bit chunky. (You don’t want the burger to be minced) When burger is ¾ cooked through, remove it from pan and
add the meat and all the cooking juices to a large pot.
Add the 4 tablespoons of olive oil to pan, and then add peppers and onion and sauté. Season veggies
with cumin and when they get half cooked add your minced garlic. Stir frequently until veggies are cooked, but still a little
bit crunchy (not soggy and overcooked). Now add the veggies and juices to the large pot over the burger.
Add kidney beans, roasted tomatoes, tomato sauce, Tex/Mex Blend , salt
and pepper to taste and water to pot, and then stir all ingredients to check for thickness of your chili. Add more water if
needed, but you do not the chili to be too watery.
Heat up
chili over medium high heat until it boils and then reduce and simmer for 35-40 minutes. Make a small slurry with either 1
tablespoon of flour or Mexican Masa flour and equal part of warm water. Place it into a cup and whisk it with a fork until
it is mixed, and then add it into the chili and stir in until well incorporated. Cook for another 5-7 minutes and this will
thicken up the chili.
Serve by placing
chili in bowls, sprinkling some non-seasoned Mexican cheese over the top, then diced avocado and a dollop of sour cream that
has been infused with fresh squeezed lime juice. I also like to sprinkle some fresh chopped cilantro over the top too.
Areeeeba!!!!
Note:
You can make the chili with ¼ cup of the Tex/Mex for milder version, but I find that 1/3 cup gives it a slight kick
so you know that the heat is there, but it is not a blow your head-off level. Many people have commented that they like the
1/3 cup that I recommend.
