By Janice Baer
One of the first dishes I make after harvesting a deer in the fall, is to use some ground venison to make my favorite colorful chili.
I set out to come up with a chili recipe that is less “soupy” and less “tomatoey” and has more of the beans and meat that I like to make it hardier. Tumbleweed Chili does just that. It also has a different taste than most chilis out there and that’s why I think this one stands out.
This recipe makes a huge amount so you can enjoy some now and freeze more for later. You could adjust it to a smaller batch, but if you’re like me, you’d rather be doing other things, so make a huge amount all at once!
And by the way, there are no tumbleweeds in this chili!
(t = teaspoon T = Tablespoon c = cup)
2 ½ c beef broth (or I use 2 cans French Onion soup)
¼ c Worcestershire sauce
½ t chili powder
½ t pepper
1 t dry mustard 1/2 t celery seed
½ t salt
½ chopped onion (or 1 t onion powder would work)
1 ½ garlic sauce (or 1 t garlic powder)
2 T brown sugar
½ chopped green Bell pepper (optional)
Place all ingredients in large pot or roasting pan and boil all ingredients together, then simmer covered for 10 minutes.
3 cans (15.5 oz each) of diced tomatoes (I like to use at least one with green chilies added)
1 lb. cooked ground venison (or beef or turkey)
8 strips of cooked bacon (optional)
Several (you choose amount) mini turkey pepperoni slices (or regular size, cut in ¼’s)
Return to boil, then simmer covered 30 minutes.
5 cans (at least) of beans: dark red kidney beans, light red kidney beans, black beans, pinto beans and chick peas (Garbanzo).
I usually add two cans of each variety and also will include Great Northern beans. Them more color the better!
Simmer covered for at least 1 hour. Tastes even better the following day. Freeze in single servings what you won’t use within a couple days.
Tastes great topped with shredded cheddar cheese and a dollop of sour cream.
Serve with cornbread too. (I use 3 boxes of Jiffy Cornbread mix in a 13 x 9 baking pan.