This is our go-to, pretty much only chili eaten in this household, recipe. I hope you appreciate it as much as we do. It's great because aside from the staple ingredients, it's very versatile and a great way to use up lonely veggies in the refrigerator.
1 lb Ground Venison (if we're in a carnivorous mood I'll often add an additional pound of chunked Venison steak)
Veggies that need dicing:
1 big Onion
2 Celery Stalks or 2 Carrots (whatever I have for root vegetables in the fridge usually works fine)
1 Pepper (green, red, yellow, orange, purple... Whatever floats your boat)
Canned:
2 cans diced Tomatoes (I believe a can is 14 or 15 oz)
1 can Tomato Paste (I believe a can is 5 or 6 oz)
I can Kidney Beans (usually 14.5 or 15 oz)
Spices, etc:
1 cup Water
1 Tbl Red Wine Vinegar
2 Tbl Chili Powder
1 tsp Cumin
1 Bay Leaf
1 tsp Salt
1/4 tsp Pepper
12 oz Baby Portabello "Cremini" Mushrooms (this is very approximate, I usually grab two of the small trays of sliced Cremini's and use all but a third of one of them)
1 heaping cup of frozen Corn (optional, I generally don't use it)
Heat some oil in a skillet and add your onions and peppers. Cook until the onions turn translucent (generally about 5-7 minutes). Add your meat and cook just until browned. Dump in your celery/carrots/whatever, canned tomatoes, tomato paste, vinegar, and water. Mix, then add in all the herbs/spices. Bring it up to a boil, then drop the heat and throw on a cover and simmer for a half hour. Add the beans and mushrooms (and corn if using) and put the lid back on. Simmer for another 15 or 20 minutes and devour.
1 lb Ground Venison (if we're in a carnivorous mood I'll often add an additional pound of chunked Venison steak)
Veggies that need dicing:
1 big Onion
2 Celery Stalks or 2 Carrots (whatever I have for root vegetables in the fridge usually works fine)
1 Pepper (green, red, yellow, orange, purple... Whatever floats your boat)
Canned:
2 cans diced Tomatoes (I believe a can is 14 or 15 oz)
1 can Tomato Paste (I believe a can is 5 or 6 oz)
I can Kidney Beans (usually 14.5 or 15 oz)
Spices, etc:
1 cup Water
1 Tbl Red Wine Vinegar
2 Tbl Chili Powder
1 tsp Cumin
1 Bay Leaf
1 tsp Salt
1/4 tsp Pepper
12 oz Baby Portabello "Cremini" Mushrooms (this is very approximate, I usually grab two of the small trays of sliced Cremini's and use all but a third of one of them)
1 heaping cup of frozen Corn (optional, I generally don't use it)
Heat some oil in a skillet and add your onions and peppers. Cook until the onions turn translucent (generally about 5-7 minutes). Add your meat and cook just until browned. Dump in your celery/carrots/whatever, canned tomatoes, tomato paste, vinegar, and water. Mix, then add in all the herbs/spices. Bring it up to a boil, then drop the heat and throw on a cover and simmer for a half hour. Add the beans and mushrooms (and corn if using) and put the lid back on. Simmer for another 15 or 20 minutes and devour.