Sunday, February 7, 2010

Super Bowl Deer Chili


1 lb ground deer meat
1 yellow onion, diced
1 can diced tomatoes
1 can whole tomatoes
1/2 can green enchilada sauce
1 can chopped green chilies
1 can dark red kidney beans, drained
1 can navy beans, drained
2 tablespoons cumin powder
1 teaspoon chili powder
1 1/2 tablespoons rib rub
1 teaspoon garlic powder
1 or 2 splashes of Liquid Smoke

Brown the meat with the onions. Sprinkle with salt and pepper while browning. When meat is no longer pink add both cans of tomatoes, enchilada sauce, green chilies and all spices. Let simmer for 20 mins. Add both drained cans of beans turn heat down to low and simmer for at least an hour, stirring occasionally.

Serve with shredded cheese, sour cream, chips etc.

Notes & Tips:

Chili is such a personal thing, everyone likes it different. This is mine and Mat's favorite way to have chili. I have been saving my last pound of deer meat just for this occasion. You can adapt this to anything you'd like, really the mark of good chili (in my opinion anyway) is letting it simmer for over an hour.


Nutrition Facts:
Servings: 6
Calories 134
Total Fat 1.69g
Total Carbohydrate 21.09g
Dietary Fiber 4.49g

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