Nicks Chili Con Carne
• 2 lbs ground venison meat (Chili grind or regular ground)
• 1 onion chopped
• 1 grn bell pepper chopped
• 2-3 cloves garlic chopped
• 1 cup corn
• 2 cans rotel smashed (by hand)
• 1 16oz can tomato sauce
• 1 cup each dried miniature red and/or pinto beans
• 2-3 tbl chili powder
• 1 tbl cumin
• 1 tsp cayenne
• 1 tsp oregano
• 1 tsp black pepper
• 32 oz broth
Brown the venison in a pan with oil. When it’s almost completed, throw in onion, bell pepper, and garlic and cook until almost translucent. Mix in all spices and corn. Warm up broth in another pan. When the meat mixture seems to be cooking together nicely, mix in Rotels and tomato sauce. Stir in real good, cover and let simmer while broth warms up. Warm up crock pot, once it’s warmed up put meat mixture in then broth in and stir together. Add 1 cup each or miniature reds and pintos, then cover and cook on high for several hours and then low for a few more. Stirring occasionally to smell the goodness.
• 2 lbs ground venison meat (Chili grind or regular ground)
• 1 onion chopped
• 1 grn bell pepper chopped
• 2-3 cloves garlic chopped
• 1 cup corn
• 2 cans rotel smashed (by hand)
• 1 16oz can tomato sauce
• 1 cup each dried miniature red and/or pinto beans
• 2-3 tbl chili powder
• 1 tbl cumin
• 1 tsp cayenne
• 1 tsp oregano
• 1 tsp black pepper
• 32 oz broth
Brown the venison in a pan with oil. When it’s almost completed, throw in onion, bell pepper, and garlic and cook until almost translucent. Mix in all spices and corn. Warm up broth in another pan. When the meat mixture seems to be cooking together nicely, mix in Rotels and tomato sauce. Stir in real good, cover and let simmer while broth warms up. Warm up crock pot, once it’s warmed up put meat mixture in then broth in and stir together. Add 1 cup each or miniature reds and pintos, then cover and cook on high for several hours and then low for a few more. Stirring occasionally to smell the goodness.