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Fire Starter Chili

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.

  • Cover.

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