Did you know that early recipes of chili featured venison?
Take a trip back to the culinary roots and try my classic chili recipe served up Hawaiian style on top of a bed of steamed rice.
- Venison (1-2 lbs)
- 1 Can Stewed Tomatoes (28 oz.)
- 1 Can Diced Tomatoes (28 oz.)
- 1 Can Pinto Beans (15 oz. )
- 1 Can Kidney Beans (15 oz.)
- 1 Can Chili Beans (15 oz.)
- Minced Garlic (one bulb)
- 1 Onion Diced
- 1 Jalapeno Diced (remove seeds for more mild chili)
- Chili Powder (at least 3 tablespoons. I prefer a strong chili flavor so I add 5 tablespoons)
- 2 Tbsp. garlic powder
- 1 Tbsp. oregano
- ½ Tsp. cumin
- 1 Tbsp. soy sauce
- Black pepper
- Cooking Oil
- A Large pot
- Heat your pot over medium high and add 2-3 tablespoons of cooking oil.
- Add ground venison to pot and let brown.
- Season meat with salt and pepper to taste before adding diced onion and garlic.
- Stir till fragrant and then add jalapeno, chili powder, garlic powder, oregano, cumin, and soy sauce.
- Add both cans of tomato and bring to simmer.
- Lastly add the canned beans with liquid and simmer uncovered on low for at least 1 hour.
- Make chili the night before for the best flavor.
- Heat and serve over hot steamed rice or with cheese and onions.