7 slow-simmered Texas style venison chili

Ingredients

• Green bell pepper

  Sweet, green, raw

  2 small or 148g

• Garlic powder

  Spices

  1 tbsp or 10g

• Diced Tomatoes

  Canned - Del Monte

  29 oz or 822g

• Tomato products

  Canned, paste, with salt added

  3 tbsp or 49g

• Venison Burgers

  Tesco

  16 oz or 454g

• Beer

  Alcoholic beverage, light

  1 can or bottle (12 fl oz) or 354g

• Paprika

  Spices

  1 tsp or 2g

• Pepper

  Spices, black

  1 tbsp or 6g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Water

  Plain, clean water

  2 cup or 473g

• Chili powder

  Spices

  2 tbsp or 15g

• Onions

  Raw

  1 medium or 110g

• Bacon grease

  Animal fat

  3 tbsp or 39g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  2 tbsp or 36g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

Directions

1. in a large pie add fat and venison season the meat with a tablespoon of salt and half a tablespoon of pepper and two teaspoons of garlic powder cook venison or ground meat are medium-high to high heat until Brown and caramelized this will give amazing depth of flavor to the chili so don't rush this step
2. turn heat down to medium-high and add onion peppers and garlic and cook for 5 to 7 minutes or until veggie start to soften the veggies will help pick up all the ground meat bits and help deglaze the pan
3. add tomatoes tomato paste beer water and remaining seasonings
4. cover and simmer on low for about 30 minutes during occasionally remove lid and simmer for another hour or more until meat is tender and the chili is your desired consistency the chili will reduce and thicken while it simmers uncovered if you like a thinner chili just leave the cover on the longer the chili simmers the more tender and descendants it gets I have let it sit on the stove unload simmer all afternoon

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