Re: Crockpot Chili
Posted: Thu Jun 04, 2009 1:40 pm
1 Wick Fowler Chili Kit(using the included Masa is optional depending on how thick you want your chili, I prefer excluding the masa.)
2 lbs ground venison or beef
1 diced yellow onion
1 can rotel chili fixins diced green chiles and onions
1 large can diced tomatoes
1 green bell pepper diced
6 jalapenos deseeded and diced
2 cloves of garlic diced
2 cups of water
1 beer
Brown your meat with all of your raw veggies.
All canned veggies, water, beer, and Wick Fowler chili mix goes into the crock pot and crank it up to high. Once meat is brown dump into crock pot and stir. Once your chili starts boiling turn it down to low and let it simmer for as long as you can stand it stirring occasionally. I recommend making it the day before you plan to eat it and let it sit overnight. It always tastes better the next day.
Serving Suggestions
Sharp Cheddar Cheese and Sour Cream
(I know most people like raw onions in there but I can't stand them.)
2 lbs ground venison or beef
1 diced yellow onion
1 can rotel chili fixins diced green chiles and onions
1 large can diced tomatoes
1 green bell pepper diced
6 jalapenos deseeded and diced
2 cloves of garlic diced
2 cups of water
1 beer
Brown your meat with all of your raw veggies.
All canned veggies, water, beer, and Wick Fowler chili mix goes into the crock pot and crank it up to high. Once meat is brown dump into crock pot and stir. Once your chili starts boiling turn it down to low and let it simmer for as long as you can stand it stirring occasionally. I recommend making it the day before you plan to eat it and let it sit overnight. It always tastes better the next day.
Serving Suggestions
Sharp Cheddar Cheese and Sour Cream
(I know most people like raw onions in there but I can't stand them.)