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Chili in bowl - recipe card

Beef or Venison Chili Recipe

Yields about 9 quarts

Ingredients

  • ½ Stick of Butter or equivalent of Bacon Fat
  • 1 ½ Cup Chopped Onion
  • 2 Cloves of Garlic (minced)
  • ½ Yellow Pepper (chopped)
  • ½ Red Pepper (chopped)
  • 56 oz. Diced tomatoes
  • 56 oz. Tomato sauce
  • ½ T Cumin
  • ¼ Cup Chili Powder
  • ½ tsp Cayenne Pepper
  • 1 Tsp Smoked Paprika
  • 2 pounds of Beef or Venison browned chopped or browned cubed
  • 56 oz. Pinto Beans drain off juice
  • 56 oz. Black Beans drain off juice
  • 1 ½ quart Beef Broth
  • 1 Cup Brown Sugar

Instructions

  1. Chop onion, peppers, and mince garlic.

  2. Melt butter or bacon fat in a large stock pot or kettle.

  3. Sauté onions, peppers, and garlic in the butter.

  4. Brown the meat (if not already cooked).

  5. Add the remaining ingredients to the kettle and bring up to temperature (165 °F), while stirring occasionally.

Recipe Notes

As written, this chili is not very spicy, so you can certainly adjust that heat as you wish. Additionally, you can swap out or adjust the brown sugar.

 

TIP: In our kitchen, whenever we make bacon, we pour off the fat and store it in a jar in the freezer to be used in sauteing needs, so we often have it on hand.