Wednesday, November 13, 2013

Brandon's Chili

This is impossible to mess up so don't worry about measurements or having it all. You can add other stuff to if you want.  I have never had it go wrong. -- Brandon

Meat and Veggies

1 lb to 2 lb Ground Venison
1/2 lb to 1 lb Ground Beef (80/20 or 70/30)
Olive Oil
Minced Garlic
Italian Seasoning
Black Pepper
Chili powder
2 Green Bell Peppers - diced
2 large Sweet Onions - diced

Liquid ingredients

1- Large (28 oz ) cans Crushed Tomato 
2-  Large Can 28 oz Diced Tomato. (Can use Italian style if desired). 
1- Large can Tomato Sauce. (May not need all 28 oz.   
1- 12 oz bottle of hot sauce.   

In a large pan or large Pot (use largest pot  if possible saves dishes) on the stove add olive oil and some fresh garlic minced  you can be generous with both. 

Take all the Venision and add 1/2 lbs to 1 lbs of 80/20 or 70/30 ground beef.    Make sure its defrosted and add to the pot on the stove and cook meat till all the pink is out on Med heat.   Add spices to taste - Parsley, Italian Seasoning, pepper.

Mix Green pepper and Onion in with Meat as its cooking 

After meat & veggies are cooked make sure your pot will have room for the next step.    If not move a bunch of the meat and veggies to crock pot.  

Add crushed and diced tomatoes into the pot.  Bring to a boil then back off the heat to low. Add the hot sauce to taste (I always put the whole bottle in -- Its not that hot).

Add pepper and Chili Powder to taste.  

Move the Tomato mixture into the crock pot with the meat and Veggies.   Stir and taste.   If it needs to he thinned you can add the can of tomato sauce as needed.   

Serve with shredded cheese, sour cream & pepper croutons.

(NOTE: You can put the crock pot in the fridge overnight and heat day of.   It does take several hours on high to heat if it was in the fridge the whole night.)

Recipe courtesy of Brandon Bower

No comments:

Post a Comment