2 lb venison/ground beef mixture (equal parts of each)
1 large onion, chopped
1 large green pepper
1 can(s) crushed tomatoes, 28 oz.
1 can(s) stewed tomatoes, 14.5 oz.
1 can(s) tomato sauce, 15 oz.
1 can(s) corn, drained well, 15 oz.
1 can(s) black beans, rinsed and drained, 15 oz.
1 can(s) chili seasoned red kidney beans, not drained, 16 oz.
1/8 c Sweet Baby Ray's Original BBQ Sauce
1/8 c sugar, granulated
1 tsp cumin, ground
1/2 tsp each of garlic powder, parsley, and salt
1/4 tsp each of black pepper and cayenne pepper
about 1/4 tsp each of oregano, Italian seasoning, and basil
1/2 Tbsp chili powder
PREP TIME
20m
COOK TIME
1h30m
TOTAL TIME
1h50m
YIELD 8-10 servings
Instructions
Saute ground beef/venison until almost all pink is gone. Pour off fat.
Add the bell peppers and onions.
Sauté until slightly soft, but not transparent.
Then the crushed tomatoes, stewed tomatoes, and tomato sauce.
Next, add the corn and beans.
Then add the BBQ sauce and seasonings.
Cook covered for at least one hour. Taste, then adjust spices as needed.
Uncover and cook for another 30 min – 1 hour.
Serve with homemade buttered cornbread.
What to do with leftovers? Serve over cooked bowtie pasta and top with cheddar cheese and a dollop of sour cream. You will never go back to your old chili recipe!