It’s cold enough for chili! This was a mix of a 5 bean chili recipe and Theresa & Kent’s mushroom and ground venison chili. It’s hard to go wrong with chili and this one turned out perfectly. It’s not very spicy but flavorful. The jalapeños from the cornbread were spicy enough for me.
Olive Oil
1 onion – chopped
1 package mushrooms – sliced
3 cloves garlic – diced
1 pound ground venison
1 can light kidney beans
1 can black beans
1 can garbanzo beans
1 can great northern (white) beans
2 cans diced tomatoes
3/4 can tomato paste
1/2 cup water (or more)
3 tsp. Chili Ancho Powder
Cumin
Chili Powder
Saute onion, garlic and mushrooms in a big pot with olive oil. Mix in ground venison and cook until brown. Drain and rinse the beans before adding into the pot. Mix in the two cans of tomatoes and the tomato paste, along with water. Stir to combine all the ingredients. Heat and bring to a boil then turn down to simmer. Add spices and salt/pepper to taste. Simmer for at least 30 minutes.
Notes: This is a very hearty chili with lots of beans and venison. Next time I’ll try to measure my spices more precisely instead of just shaking in.
Servings: 6-7 servings
