We absolutely love chili when it’s cold outside. We will eat it “Grumpy style” (with white rice”), HoneyB style, with sweet cornbread and sometimes we will eat it with Fritos Scoops or just plain bread and butter. I think our favorite way together is with the Fritos Scoops.
Last Friday our office was closed and I was at home all day. No way would I even think about leaving the house that day. It was cold (see Sunday Morning with Rudy Post!) and we had just finished getting snowed on for over 2 days. I took full advantage of being home and baked bread, made this chili, and some lemon curd. (bread and lemon curd posts to show up soon here also!).
I truly believe I had found the secret ingredients that makes chili so awesome. It’s that sweet heat. I’m sure some people out there will not agree because there are some people who don’t want sweet heat, but I do believe it is still something that most people crave! Any time I make chili for us I always do it this way. I made chili for those who helped us move and the comments were “this is the best chili I have ever had”. I don’t think they were just being nice. Maybe they were just really, really hungry though. 😉 However, in my opinion, it is the best chili I have ever had. Switch up your proteins if you don’t like or don’t have ground venison. This will work with any meat (or no meat!).
Venison and White Bean Chili
Serves: 6-8 servings
- 1-1/2 pounds ground venison*
- 1/2 cup diced white onion
- 2 large garlic cloves, minced
- 1-15 ounce can white beans
- 1/2 teaspoon seasoned salt (or to taste)
- 3-15 ounce cans diced tomatoes
- 1-6 ounce can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1-2 tablespoons cumin (depending on your taste preference)
- 1 tablespoon SPLENDA® Brown Sugar Blend
- Spray large skillet with non-stick cooking spray. Over medium heat sauté venison, onion and garlic cloves until meat is no longer pink. Add white beans, seasoned salt, chili powder, and cumin. Cook and stir to combine about 1 minute.
- Add tomatoes, tomato sauce, and tomato paste. Bring to a boil then turn heat down to a simmer. Simmer 1 hour to allow chili to thicken and flavors to meld.
Tips: Feel free to use more than one can of beans if you’re feeding more people. I was feeding just 2 so I didn’t want to have too much chili in my pot. [br]*Venison – please feel free to use any protein you wish or use a combination of mixed vegetables such as mushrooms, peppers, carrots, celery