Venison isn’t always available in our community. The last time my husband went looking for it he recevied a lecuture from the butcher! We deffinietly don’t live in a hunting town any more. When we did find it it was over $16 for a lb. We stuck with beef that day. Whenever we can though we love to put game in our chili, we are up for trying anything.

We’re on the verge of a big move and as we are looking for new jobs and communities to move into finding one with good hunting opportunities nearby is at the top of our wish list.

 

INGREDIENTS:

1 lb. ground beef or turkey*

1 small white onion, diced

3 (15 oz.) cans diced tomatoes with green chiles

2 (15 oz.) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)

2 Tbsp. chili powder

(optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.)

 

DIRECTIONS:

In a large stockpot, cook ground beef or turkey over medium-high heat until browned, stirring frequently.  Using a slotted spoon, transfer the cooked beef or turkey to a separate plate and set aside.  Reserve 1 tablespoon of grease in the stockpot, and discard the rest.

Add the onion to the stockpot and saute for 4-5 minutes, or until soft.

Add remaining ingredients and the cooked beef or turkey to the stockpot, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.

Serve immediately, garnished with optional toppings if desired.  Or, store in a sealed container for up to 3 days.

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Quick tip: You can also make this in the slow cooker.  You just need to brown your meat on the stove and drain it before adding the meat to your slow cooker.  Then slow cook the chili on low for 6-8 hours.

Recipe and image courtesy of Gimme Some Oven