When I make venison chili, it's simply a "dump" recipe. Grab the quarts and pints needed off the shelves, and dump everything together in a large stockpot. Heat and serve - easy peasy!
If you don't have canned venison, you can always substitute your favorite protein - beef, chicken or pork. However you make it, when you have canned items in your pantry, dinner is on the table in a flash.
Venison Chili
1 quart canned venison
1 quart canned tomatoes (whole or cherry tomatoes)
2 pints canned chili beans
1 pint canned black beans
Additional chili powder (optional)
Shredded cheddar cheese and sour cream for serving (optional)
Salt and pepper to taste
In a large stockpot, combine the canned venison (or other protein - browned and drained). Add the tomatoes, chili beans and black beans. Heat over medium-high heat until everything is heated through. Taste and add additional chili powder, salt and pepper as desired.
To serve, sprinkle shredded cheddar cheese over each bowl of chili, and top with a dollop of sour cream if desired.
No comments:
Post a Comment