DOES THE PERFECT CHILI RECIPE EXIST? The following recipe came together with many variations, but it’s what works for the McNallys. Maybe the Greenes and Roses have something else in mind? Anyway, a little of this and a little of that mixed with the people you love (or even sort of like) around the table can turn any dish into what you’re known for. You could use more or less of each ingredient, even add a little something extra to make it your own. I hope you enjoy this deer chili as much as my family and friends have.
1 lb. ground venison
1 (white or yellow) medium onion
2 cloves garlic
4 oz. can green chilies
2 cups chili base of your choice
1 quart tomato juice
1 quart crushed tomatoes
1 can black beans, drained and rinsed
1 can of white, pinto, or chili beans
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. cumin
1/2 tbsp. smoked paprika
1 tsp. red chili flakes
Sea salt and black pepper
In a stockpot, sauté onion and garlic until fragrant.
Add chili peppers and venison.
Throw in seasonings and salt and pepper. Remember always to season your dishes in layers so that each component can absorb the intended flavors.
Once the meat is browned, add beans, chili base (or salsa), and tomatoes, cooking for about five minutes.
Lastly, add tomato juice. Bring to a simmer for one hour.
The great debate still exists on whether or not noodles belong in chili. I’m Switzerland! What you do with your mouth-watering chili is up to you. I do, however, suggest you shred your own cheddar for topping.
LYNDSI McNALLY is a resident of Owen County, wife, and mother of two boys. She makes her living as a Family Support Worker for HANDS at the Three Rivers District Health Department and often entertains her hundreds of Facebook followers by sharing photos of home-cooked meals.