Thursday, November 10, 2016


~ Silas Weathersby 

3 lb. ground venison
2 onions, chopped
6 cloves garlic, minced
1/2 c. chili powder
2 T. paprika
1 T. cumin
1 T. pepper
1 1/2 t. salt
1 t. oregano
1-2 T. brown sugar
3 roma tomatoes, chopped
1/2 c. molasses
6 oz. can tomato paste
1 c. water
10 tortilla chips, crushed
2 t. Worcestershire sauce
2 T. liquid smoke

Cook venison, onions, and garlic over medium heat until meat is brown and onions are tender. Add chili powder, paprika, cumin, pepper, salt, oregano, and brown sugar; stir until thoroughly combined. Mix in tomatoes, molasses, tomato paste, and water. Simmer 45 minutes, then stir in chips, Worcestershire sauce, and liquid smoke. Simmer another 15 minutes before serving.

Notes: Silas looked at several chili recipes online before coming up with this version, which he used last month's buck for. The liquid smoke flavor is pretty strong, so cut back on that if you like. We enjoy eating this with a pan of cornbread.

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