Venison Ground Chili with Beans

Why is it that when you crave something it’s always the wrong time of year? When it’s winter time all I can think about is ice cream and snow cones, then summer rolls around and I want soups and chilis. Well that’s what happend to my husband this past week he had a craving for chili so he set out to try a new recipe which ended up being nothing like the recipe he printed off so I’ll post his new recipe he came up with. We used venison, but any ground meat would be ok to use.

Check out my new 6 quart crock pot, isn’t she pretty?!?! Major upgrade from the 3 quart that we have.

4 pounds venison ground meat

1 medium onion, diced

2 (15 ounce) cans Bush’s chili beans

1 2 alarm chili kit

2 (14.5 ounce) cans rotel tomatoes with green chilies

2 cloves garlic

3 jalapenos, sliced

water (fill 1/2 of a 14.5 ounce can with water)

extra seasoning to desired heat

In a skillet over medium-high heat, brown meat with the onions. Be sure to break up clumps as much as possible. Once cooked, put in the mixture in a slow cooker.

Add remaining ingredients, except masa from 2 alram chili kit, and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.

On the last 30 minutes, stir masa into 1/4 cup warm water. Add to chili, stir and cover until finished cooking.

Ladle into bowls and serve with your favorite fixings.