Chili recipes are a favourite of ours and this one is simple and flavoursome over a long slow cock. Great for having a group of mates over the watch the footy.
1poundground venison (minced venison) - or any meat of your choice
2canstomato - plain
1canred kidney beans - garbanzo, and black beans
1green pepper (green capsicum) - optional
1cupcorn - or 2 cups - optional
½teaspooncayenne pepper - adjust for taste once everything is in
½teaspoonground cumin - adjust for taste once everything is in
½teaspoongarlic powder - adjust for taste once everything is in
½teaspoononion powder - adjust for taste once everything is in
½teaspoonchili flakes (chilli flakes in British English) - adjust for taste once everything is in
½teaspoonground cinnamon - adjust for taste once everything is in
Instructions
Brown the meat you are using. Turkey is the leanest you can go for and tastes good. However, I used ground venison the other day, and a bison is a GREAT option if you want red meat but a lean option.
1 pound ground venison (minced venison)
While you’re browning your meat, open and dump in the two cans of tomatoes (dump it all in if you’ve got time- otherwise, if you plan to serve this within 2 hours, drain one can of the tomatoes)
2 cans tomato
Drain and rinse your beans and add those.
1 can red kidney beans
Chop your pepper into your preferred size and throw those in.
1 green pepper (green capsicum)
Add 1-2 cups of corn (if you’re not big into corn, then use less).
1 cup corn
Add the browned and drained meat to the crockpot and stir the ingredients.
At this stage, you can use your creative abilities. Add the cumin. I do a light layer atop the entire crockpot.
½ teaspoon ground cumin
Add some cayenne. I also put a layer over about half the crockpot. Add three shakes of onion and garlic powder.
½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
Put a generous amount of red pepper flakes over the chili – add at your own risk. If you like spicy, shake it over the whole pot. If you prefer mild, a shake or two will do.
½ teaspoon chili flakes (chilli flakes in British English)
And finally, my secret ingredient: cinnamon. I know. But you have to try this. I just added one shake of cinnamon to the entire pot, it adds a cozy, warm aroma and flavour to the chili, and it just makes you want to grab a bowl and snuggle up in front of a fire with your dinner.
½ teaspoon ground cinnamon
Mix the ingredients inside the pot and set them to low for 6-8 hours OR high for 2-3. It’s better when left for longer on low heat because the beans get nice and mushy- but it’s good either way.
Notes
This amount will serve four people easily. If you need more, add a second can of each bean – it will double your serving amount easily.