Garden Chili
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1 Lb ground venison (from the garden)
1 Red or green bell pepper (from the garden)
1 Large or 2 medium onions diced (from the garden)
6 Large tomatoes
1 Tablespoon minced garlic (or to taste)
1 Tsp salt
1-2 Tsp black pepper
Mexican style Chili powder (to taste)
1 Tsp Ground Cumin
1 Tablespoon sugar
Tomato paste for thickening desired consistency ( I use tomato paste because I do not care for the taste of tomatoes that have cooked down as I feel they have somewhat of a burnt taste)Brown burger, drain if needed. Add onions and peppers and cook until just starting to get soft. Add all remaining ingredients and cook for about 1 hour or until thoroughly hot. Add tomato paste until desired consistency is reached. ( I make chili somewhat on the thicker side)
Enjoy with cornbread, corn chips, over MASHED POTATOES or alone. Yes, over mashed potatoes! If ya haven’t tried it, ya should! It’s amazing!
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Sounds good indeed. But garden, and Chili don’t mix well. There is vegetable soup, and there is Chili. You can combine them, but it doesn’t equal “garden chili”
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to mikemikemike on last edited by
mikemikemike Spoken from the mouth of a true purest! Likely you don’t care for beans in chili as well…
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mikemikemike, it is “garden” chili because all of the main ingredients ( onion, peppers, tomatoes and venison all came out of my garden )!
I have always put these vegetables in my chili as well as the venison but I have never put either peppers or burger in vegetable soup! Lol! Just my take on it!
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I raise garlic, white onions, tomatoes jalapenos and bell peppers in the garden every year and my wife cans a chili mix that we use mostly for chili. Brown 1 1/2 bag of burger from meat processor add an envelope of chili seasoning, 1 quart of the chili mix and 2 to 3 cans of chili beans and chili is ready in less than 30 mins. We keep pot in fridge, I think it is a little mild but it provides a quick, easy, hot lunch many days.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to johnrufi2 on last edited by
johnrufi2 Sounds like a good candidate for canning
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Chef said in Garden Chili:
mikemikemike Spoken from the mouth of a true purest! Likely you don’t care for beans in chili as well…
Actually, I do like beans in what i call stew with beef, beans, and chili powder. I will also add some minced onion, poblano’s, and jalapeno’s. Thats Garden Stew.
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