Venison Chili - Bambi's Last Stand
- Number of Servings: 10
Ingredients
Olive oil1 large red onion (chopped)2 red bell peppers (chopped)2 lbs venison or other lean ground meat 4 Tablespoons chili powder1 teaspoon Cayenne1 teaspoon garlic salt seasoning½ teaspoon Cumin½ teaspoon Salt1 whole garlic3 fire roasted heirloom tomatoes2 fire roasted Roma tomatoes28ounce can fire roasted tomatoes2 cans black beans1 can kidney beans3 carrots peeled and grated3 Tablespoons brown sugar
In cast iron pan cook items separately: red onions, bell peppers, ground meat with olive oil as needed, and 2 of the garlic cloves.
Add items as they finish cooking to stock pot. Dump in canned items. Add spices, carrots, brown sugar.
Place heirloom and roma tomatoes on cookie sheet, cut off stems, coat with oil, cut a hole and stuff with remaining cloves of garlic. Season as desired. Broil in oven until blistered and roasted. Blend in blender and add to stock pot.
Allow stock pot to simmer 30 minutes, taste-add seasonings as needed. (way better the next day)
Serve with sharp cheddar cheese, creme frache, sour cream, yogurt or avocado.
Serving Size: makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CDH906.
Add items as they finish cooking to stock pot. Dump in canned items. Add spices, carrots, brown sugar.
Place heirloom and roma tomatoes on cookie sheet, cut off stems, coat with oil, cut a hole and stuff with remaining cloves of garlic. Season as desired. Broil in oven until blistered and roasted. Blend in blender and add to stock pot.
Allow stock pot to simmer 30 minutes, taste-add seasonings as needed. (way better the next day)
Serve with sharp cheddar cheese, creme frache, sour cream, yogurt or avocado.
Serving Size: makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CDH906.
Nutritional Info Amount Per Serving
- Calories: 283.6
- Total Fat: 9.9 g
- Cholesterol: 88.9 mg
- Sodium: 230.7 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 5.1 g
- Protein: 28.2 g
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