Updated: Oct 29, 2021
Chili recipe from Drew
This recipe is from a book. I have only cooked it once but Roxie has cooked it a lot and gave me some tips. I will annotate in Red.
2 pounds of meat (it matters not what meat - I use venison)
Vegetable cooking spray I use Canola Oil
1 cup chopped onions
1/2 cup chopped green peppers
1/2 cup chopped sweet red peppers
1 jalapeño, seeded and chopped Careful here - Try it with 1/2 jalapeño
2 cloves garlic, minced
1 - 13 3/4 ounce can ready-to-serve, fat free, no salt beef broth
1 - 10 ounce can tomatoes with green chilies (Rotell)
8 oz. can tomato sauce
1/4 cup light beer I do not use this.
2 tablespoons chili powder I go a little light on this as well.
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 tablespoon hot sauce
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1/2 teaspoon Hungarian paprika
1/4 teaspoon white pepper
1/8teaspoon ground coriander
After you get that all together this is how you cook it:
Cut up the meat of choice into 1/2 inch chunks.
Coat dutch oven with oil and heat to medium heat.
Add meat and the first four ingredients and cook until meat is brown.
Stir until meat is brown.
Throw in all the rest of the stuff and bring to a boil.