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I love chili, and this one really hits the spot, plus it's as simple as 1-2-3.
Throw all of the following into a crock pot:
2 regular jars of Medium spicy Pace Picante Sauce
1 quart of broth (I use organic vegetable broth)
1 lb. ground venison spiced with TexMex spices of your choice and browned
(my spice mixture consists of sea salt, black pepper, cayenne pepper, chili powder, garlic powder, onion powder, cumin and dried yellow mustard, all to taste (which means, I don't measure JACK))
3-4 tablespoons of ground corn meal
2 bay leaves
2-3 cups of beans of your choice (I include pintos, kidneys, black, great northern or black-eyed peas in any mixture, whatever is on hand in the freezer (I soak 'em and freeze 'em))
Run it on high until it begins to bubble then put on low for as long as the beans take to get to your favorite tenderness. If it gets too thick, add water a quarter cup at a time.
Serve with blue corn tortilla chips and shredded cheese.
Throw all of the following into a crock pot:
2 regular jars of Medium spicy Pace Picante Sauce
1 quart of broth (I use organic vegetable broth)
1 lb. ground venison spiced with TexMex spices of your choice and browned
(my spice mixture consists of sea salt, black pepper, cayenne pepper, chili powder, garlic powder, onion powder, cumin and dried yellow mustard, all to taste (which means, I don't measure JACK))
3-4 tablespoons of ground corn meal
2 bay leaves
2-3 cups of beans of your choice (I include pintos, kidneys, black, great northern or black-eyed peas in any mixture, whatever is on hand in the freezer (I soak 'em and freeze 'em))
Run it on high until it begins to bubble then put on low for as long as the beans take to get to your favorite tenderness. If it gets too thick, add water a quarter cup at a time.
Serve with blue corn tortilla chips and shredded cheese.