1 can black/brown bean
1 can kidney bean
1 can pinto bean
1.5 lb Venison meat (Beef for substitute if prefer)
Salt & black pepper
1 V8 vegetable bottle juice (standard size - see pic below)
Monterey/ Cheddar Jack cheese
1/2 can of Beer
1 Onion
1 green pepper
2 jalapeno pepper
2-3 garlic cloves
Steel pot
My husband makes the best chili bean ever! And Im not bragging, just experiencing the truth. So when the neighbors came home from elk/deer hunting one day, he handed my husband some meat. The hubs then decided to make it for lunch this past weekend so of course, I had to blog about it. But let me tell ya, he was hesitant about sharing his recipe. Haha.
The smell invited the whole neighborhood. Our neighbors said they were so surprised at how easy it was to make after we gave them our ingredients. They couldn't taste the gaminess of the venison at all. It was so addicting, they boundlessly had seconds and thirds.
Instructions:
1) Chop & slice up all your side ingredients
2) Ground half of the meat in grinder/blender. Chop up the other half in small cube chunk.
Sauteed into a steel pot with garlic until well cooked. Add 1/2 can of beer into pot. Add 1/2 bottle of a standard size V8 vegetable juice. Lastly, throw rest of side ingredients in. (Black, kidney & pinto beans, jalapeno, green pepper, onion)
* If you don't have a steel pot, boil for 2-2.5 hrs in a regular pot.
* Pre-pressure cook the meat is an option for a faster result.
3) Let sit and cook for an 1.5 hr. Add more juice if you should need more later. Donot add water.
*If you like it spicier, add more jalapeno.
*Salt and pepper as tasting.
3) Serve. And shred cheese over serving bowl while hot
Peace, love & eats!
Kay
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