This is a good recipe to pull together some of your home-canned goodies! Regardless of the meat used, this will always turned out a terrific-tasting chili!
This is a modification of Holly Clegg’s ‘Best Chili’ recipe. Here’s a posting: http://www.mealsmatter.org/recipes-meals/recipe/49097
Servings: 10-12Prep Time: 15 minutes Cook Time: 90 minutes
2 sweet bell peppers, chopped
4 oz. can chopped green chilis (optional)
2 medium onions, chopped
2 large cloves garlic, chopped
4 lbs. meat: any one, or a combination of meats to total 4 lbs will work just fine. We use a quart of deer cubes + 2 lbs bulk pork sausage.*
1 pint home-canned tomato sauce
1 quart beef broth
12 oz. bottle dark beer (we like Guinness Extra Stout)
3 Tbsp. Blackstrap molasses
1/3 C. chili powder
1-1/2 Tbsp. cocoa powder
1-1/2 Tbsp. ground cumin
2 tsp. dried oregano
1 quart brown, pinto, or kidney beans
* We cook deer meat until done, then pressure can it, so there’s no meat shrinkage. Our quart jars contain 2 lbs very tender deer cubes.
In a large pot, simmer chopped raw vegetables (onions, peppers, garlic) in 1 Tbsp. of olive oil until onions are translucent. Add a little water or broth if needed to cook more.
If you are using any uncooked meats, add them to the vegetables and cook until done. Use more olive oil if needed.
Add remaining ingredients except beans and canned deer meat. Simmer pot for 45-60 minutes before adding in the beans and deer meat. Simmer 15-20 minutes until meat is heated through.
Serve with a small handful of your favorite shredded cheese, a dollop of sour cream, and cornbread, corn muffins, or whole-grain rolls to help complete the meal.
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