Miss Tay's Texas Venison Chili
A hardy Texas venison chili for a chilly day!
Level: Easy / Serves: 6-8 ppl / Freezes beautifully
Ingredients
Olive oil
1 Onion diced
1 Green bell pepper diced
1 Red bell pepper diced
1/2 jalapeno finely diced
2 Garlic cloves - minced
Salt
1 lb of Grounded venison (found roaming through the Texas Hill Country)
1 Package of ground hot Italian turkey sausage (raw not smoked and can substitute for pork sausage)
2 bottles of bock beer (Shiner Bock)
1 Package of McCormick's taco or chili seasoning
1 Can of pinto beans (no salt or low sodium)
1 Can of black beans (no salt or low sodium)
1 Can of diced tomatoes (no salt or low sodium)
Salt & Pepper to taste
Preparation
1. Splash the stock pot with olive oil, add the veggies and sprinkle them with salt. Let them sweat over low heat for 10 minutes.
NOTE: We are not trying to brown them like sauteing, just make them sweat out their essence. This is also a GREAT time to add bacon if you want but use a bit less olive oil because the bacon will render its tasty oil goodness.
2. Pump up the heat to medium-high and add the meat. Stir and cook for 10 minutes or until the meat is mostly cooked. Add beer and packet of spice and let simmer for 5-10 more minutes.
3. Add the canned items to the party. Simmer over low-medium heat for 30 minutes.
NOTE: If you like thicker soups, crunch up some tortilla chips or baked tosadas. Another option is to scoop out a cup of the liquid, stir in either corn starch or flour about 3 tablespoons and put back into the soup pot - repeat if necessary. I do this separately so that there aren't any clumps.
Serve with your choice of toppings... cheddar cheese, sour cream, chives, tortilla strips, bacon crisps, Parmesan crisps... but my favorite is Pure Luck Farm goat cheese, tortilla strips, and a strip of bacon.
A hardy Texas venison chili for a chilly day!
Level: Easy / Serves: 6-8 ppl / Freezes beautifully
Ingredients
Olive oil
1 Onion diced
1 Green bell pepper diced
1 Red bell pepper diced
1/2 jalapeno finely diced
2 Garlic cloves - minced
Salt
1 lb of Grounded venison (found roaming through the Texas Hill Country)
1 Package of ground hot Italian turkey sausage (raw not smoked and can substitute for pork sausage)
2 bottles of bock beer (Shiner Bock)
1 Package of McCormick's taco or chili seasoning
1 Can of pinto beans (no salt or low sodium)
1 Can of black beans (no salt or low sodium)
1 Can of diced tomatoes (no salt or low sodium)
Salt & Pepper to taste
Preparation
1. Splash the stock pot with olive oil, add the veggies and sprinkle them with salt. Let them sweat over low heat for 10 minutes.
NOTE: We are not trying to brown them like sauteing, just make them sweat out their essence. This is also a GREAT time to add bacon if you want but use a bit less olive oil because the bacon will render its tasty oil goodness.
2. Pump up the heat to medium-high and add the meat. Stir and cook for 10 minutes or until the meat is mostly cooked. Add beer and packet of spice and let simmer for 5-10 more minutes.
3. Add the canned items to the party. Simmer over low-medium heat for 30 minutes.
NOTE: If you like thicker soups, crunch up some tortilla chips or baked tosadas. Another option is to scoop out a cup of the liquid, stir in either corn starch or flour about 3 tablespoons and put back into the soup pot - repeat if necessary. I do this separately so that there aren't any clumps.
Serve with your choice of toppings... cheddar cheese, sour cream, chives, tortilla strips, bacon crisps, Parmesan crisps... but my favorite is Pure Luck Farm goat cheese, tortilla strips, and a strip of bacon.
