I originally made this in December for a Christmas party; it got such great reviews that when I made it for Christmas party number 2 (an oyster roast) I wrote down the recipe. I'm not sure what makes it so good, I think it might be the sausage that adds so much depth to the flavor. This version is adapted from a recipe I received from Bryan's grandmother. Enjoy!
Chili
Ingredients:
- 1 1/2 medium vidalia onions, diced (or use all of 2 onions if you like extra onion)
- 2 garlic cloves, cut in half
- 1 lb venison
- 1 lb ground beef
- 1/2 lb ground pork sausage
- 2 (28 oz) cans dice tomato
- 1 (28 oz) can petite diced tomato
- 2 (5.5 oz) cans tomato juice
- 4 (14 oz) cans kidney beans (rinsed)
- 4 tsp chili powder
- 2 tsp kosher salt
- 2 tsp dried oregano
- 2 tsp Tobasco
- 1/4 tsp dry mustard
Instructions:
1) Saute onions with the garlic in EVOO in a large stock pot until onions are soft (about 7-10 min on medium heat)
2) In a separate pan brown venison, beef, and sausage (I did each meat individually due to the size of my pan)
3) To the onions add tomoatoes, tomato juice, kidney beans, meat, and spices
4) Bring to boil, then simmer on low for several hours. Adjust seasonings as needed after simmering.
Serves about 16
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