Overflowing with thankfulness…
I know everyone has their own version of chili, and you can just substitute venison for the ground beef. But, here’s what I did.
1 lb. venison (or ground beef)
1 onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
15 oz. dark red kidney beans
15 oz. light red kidney beans
15 oz. chili beans
1 quart (or 30 oz.) canned tomatoes
1 pint canned salsa (or, you could use another 15 oz. tomatoes)
1 T. cumin powder (I also used 1 T. cumin seeds this time)
2 t. chili powder
bunch of chopped cilantro, because we add that to everything
Brown meat with onion, pepper, and celery. Add cumin, chili powder, salt and pepper. Add undrained cans of beans and tomatoes. Simmer (atleast 20 minutes, but the longer the better). Adjust spices to liking. Add cilantro just before serving. (Picture taken before this…)
Good served with tortilla chips and cheese.