The great thing about chili is the longer it sits… the better it gets. Nothing much better than chili when trying to warm up your core when you are outside and this is one of my favorites! I hope you enjoy it.
1 1/2 pound(s) lean ground beef
1 pound(s) Venison Steak (optional substitute: Elk or Reindeer)
30 floz Bloody Mary Mix
29 floz tomato sauce
15 ounce(s) kidney beans, drained and rinsed
15 ounce(s) pinto beans, drained and rinsed
1 1/2 cup(s) chopped onion
1/4 cup(s) chopped green bell pepper
1/4 cup(s) chili powder
1/8 teaspoon(s) cayenne pepper
1/2 teaspoon(s) white sugar
1/2 teaspoon(s) dried oregano
1/2 teaspoon(s) ground black pepper
1 teaspoon(s) salt
1 1/2 teaspoon(s) ground cumin
15 ounce(s) chopped jalapeño peppers
Freeze any leftovers and warm it in the crock pot at a later date.
Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
- Chop Venison Steak into 1/4 inch pieces. Place same skillet. Cook over medium-high heat until evenly brown. Drain, add to beef.
- In a large pot over high heat combine the ground beef, Bloody Mary mix, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder.
- Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours.
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