Venison Chili
Prep Time
15 min
Cooking Time
2 1/2 hrs.
Yields
6
Ingredients
2 Tablespoons extra virgin olive oil
1-2 lb ground venison
3 cloves garlic, chopped
2 stalks celery, diced
3 cups chopped onion
1 red bell pepper, chopped
1/2 teaspoons dried chili flakes
1/4 cup chilli powder
2 (28 oz) chopped fire roasted tomato
1 (16 oz) can tomato sauce
1 (6 oz) tomato paste
1/2 cup tequila
1/2 cup broth (chicken, beef, vegetable)
2 (15 oz) cans great northern beans
2 (5 oz) bags baby spinach
Salt and pepper to taste
Shredded parmesan cheese or cheedar
Other toppings: Sour Cream, Sliced scallions
Directions
Heat oil in a large pot over medium-high heat.
Add venison and cook, stir to crumble, until no longer pink.
Mix in garlic, celery, onion, and pepper: Cook until tender.
Season with red pepper flakes, chili powder.
Add broth, tequila, simmer uncovered 2 hrs.
Mix in beans, simmer 15 min.
Add spinach in batches until wilted.
Salt and pepper to taste.
Serve with shredded parmesan cheese.