|Who needs utensils when you have chips?|
Anyway, this recipe is a little hard to write down, nothing...I mean zero is measure, except whats already pre measured in a can or a packet. So please bear with me. I'll give you approximates and you can tailor it to your own taste.
This is venison chili, just because we happen to have a LOT of it that needs to be used. But you can use ground sirloin .
Ingredients (there's a LOT of them):
1.5 lbs deer burger or ground sirloin
2/3 lbs ground pork or sausage
diced bell pepper
3-4 diced garlic cloves
2 tbs tomato paste
salt n peppa
3 packets sazon (one of my most favorite ingredients)
2 tbs cocoa powder
1 bay leaf
chipotle powder or cayenne pepper. both are very hot
2 small cans tomato sauce
2 cans of stewed tomatoes
one can of the bean of your choice, drained and rinsed
1 bottle/can of light colored beer. dark beer will turn bitter
2 tbs sugar or brown sugar
3 tbs corn meal or masa flour to be added toward the end
*brown the ground pork in a bit of olive oil, remove from pan. brown the sirloin or venison, remove from pan set aside with the pork. add pepper, onion, garlic, s&p, cook over medium heat a few minutes. Add tomato paste and cook another minute. add meat back into pan. start adding spices. I'm quite liberal with the onion and garlic powder, maybe 2 tbs each. about 1tb of the cumin and chili powder. After all spices are incorporated, start adding all liquids (use all but 1 tbs of the beer) and the sugar. Stir to combine, place a lid on the pot leaving a crack for some steam to escape and continue to cook over low heat for at least an hour. I like to skim the fat off the top of the chili every once in a while. About 1/2 hour before you'll be serving, mix the corn meal or masa flour with the remaining beer and stir into chili to thicken.
|anyone else think I'm expecting too much from this pot?|
So, after you chili simmers for at least an hour or three, turn off heat to let cool just a bit. Serve with your favorite fixins: