Wednesday, March 7, 2012

His Slow-Cooker Venison Chili

This one is his.  His chili.  His very own, self-concocted, yearly repeated chili recipe. The one that makes him puff up his chest and smile with his eyes when he talks of it.  The one that he boasts about to all, then looks back to me for.  The one that he claims is his. His very own masterpiece.  This recipe here belongs to him, my handsome one.

1 lb. of ground venison
1/2 lb. of bulk zesty breakfast pork sausage
1 medium yellow onion (diced)
1 medium green sweet pepper (diced)
1 medium red sweet pepper (diced)
2 large cloves of garlic (minced)
1/2 of fresh jalapeno pepper (seeded and minced)
2- 14.5oz. fire roasted diced tomatoes (un-drained)
2- 15.5oz. cans of light red kidney beans (un-drained)
1- 6oz. can of tomato sauce
2 packets of original chili mix
sour cream, shredded cheddar cheese, sliced pickled jalapenos and some oyster crackers for garnish

-Brown the venison and the pork along with the onions, sweet peppers, garlic and jalapeno in a large stockpot, on medium-high heat, until meats are thoroughly cooked and the veggies are tender.  Stir in the next five ingredients and transfer it carefully to your slow-cooker.  Let this go Lo and slow all day for about 6-8 hours.  Serve with a dollop of sour cream, a pinch of cheese, a couple jalapeno slices and a handful of oyster crackers right on top.  Serves 6-8.  Enjoy!

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