Hearty chili using venison, but you can substitute any meat of your choice.
Servings: 5-8 servingsCook Time: ~ 2 hours
3 lbs. ground venison (or meat of your choice)
3 medium onions, chopped
1/2 cup chopped celery
2 tsp. bacon drippings or vegetable oil
1 (28 oz) can whole tomatoes, drained
2 (15 1/2 oz) can kidney beans, undrained
1 (16 oz) can pinto beans, undrained
2 Tbsp. dried parsley flakes
2 Tbsp. chili powder
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder or 1 clove garlic, crushed
Shredded cheddar cheese
In large skillet, brown meat over medium heat, stirring to break up. Remove from heat; set aside. In Dutch oven, saute onions, bell peppers and celery in bacon drippings until tender. Add browned meat and remaining ingredients except cheddar cheese, sour cream and crackers to Dutch oven. Simmer 1 1/2 to 2 hours, stirring occasionally; if chili seems to be getting too dry, add some water or tomato juice. Set out bowls of cheddar cheese, sour cream and crackers to top chili.
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