I
had so much fun with this online Chili Cook-off! Thank you to all of you that submitted
delicious recipes, but this one stood above the rest. Without further ado….
The
winner of the best chili recipe is:
ERIC
SULLIVAN from Granbury, Texas
Congratulations! You’ve won a $25 gift certificate to Chili’s
Grill & Bar.
What
I loved about this recipe is that it is made with venison but is also delicious
with other meats. Also, this recipe
gives away a little seasoning secret that can only be found in a shop in
Texas! (Thank Goodness for online
shopping).
Here
is the award winning recipe:
Ingredients:
1
onion
1
green pepper
3
cloves of garlic
Rustlin'
Rob's Dynamite Chili Stick (Order online
at www.rustlinrobs.com)
Ground
venison and ground venison sausage (or any meat)
2
cans diced tomatoes
1
can tomato sauce
1
can tomato paste
1
can Ro*tel Hot diced Tomatoes
1
can kidney beans
1
can pinto beans
First,
sweat the veggies and garlic for about 5 minutes then add in the meat and
brown. The venison has little to no fat
so there is nothing to drain. (If you
use another meat, be sure to drain!) Add
in the Rustlin' Rob's Dynamite Chili Stick to season.
Then
add in the cans of diced tomatoes, tomato paste, tomato sauce and Ro*tel.
Simmer
for about 30 minutes. Add all into a
stock pot and add the pinto and kidney beans one can each. You can serve after
20 minutes but the longer you let sit, the better it is!
I
hope you enjoy this chili as much as I did.
I think I’ll try it with beef this weekend…Yum!
Mending Maria
