1 lb ground venison
3/4 lb of smoked spicy sausage links (or brisket)
1 can Chili beans
1 can Black beans
1 can Northern beans
1 can Rotel tomatoes
1 64 oz can V8
3 TBS Sucklebuster Chili seasoning
Onion for topping
Jalepeno or hot banana pepper for topping
Cheddar cheese for topping
Sour Cream (optional) for topping
Above is what this batch had, but I would add an onion, and peppers to the Chili as well.
I am going to make a little less runny next time, maybe half the V8.
I might go with 3 1/2 - 4 TBS of seasoning next time too.
My wife and I were really happy with it.
We have a planned variation for a use I don't think we have seen before...stand by. Maybe next weekend.
Venison Chili
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Venison Chili
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Very good looking pot of red!
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OSD wrote:It may be toooooo good after overnight in the frig and a second day of simmering , better send it for testing quick.
Thanks for the offer but...I think I will have quality control at lunch
OSD wrote:Mike, I always throw a can of Rotel in my chili too. It gives it that little something to the taste.
I only used original heat this time because I wanted to see the heat of the seasoning.
The Rotel Hot varies, but it can be pretty hot sometimes.
Mike
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