1.5-2 lbs of ground venison
2 Tbsp all-purpose flour
2 Tbsp yellow corn meal
1 large yellow onion chopped
4 garlic cloves minced
2-3 Chipotle chilis canned in adobo chopped
1 red bell pepper chopped
2 15oz cans of tri color beans (kidney, white and black)
2 Tbsp chili powder
2 ½ tsp ground cumin
1 tsp dried oregano
1 10 oz can of Original Rotel diced tomatoes with chilies
1 15 oz can of tomato sauce (I used Hunts)
2 C water and 1 Tbsp of Better than Bouillon Beef Base/OR 2 C beef stock
Bacon drippings or Extra Virgin Olive Oil
Freshly ground black pepper
Optional: for an even spicier dish add cayenne pepper to taste (I recommend 1/2 tsp).
In a large cast iron skillet (if possible) brown the venison in bacon fat or olive oil, season with about ½ tsp each of kosher salt and black pepper. About half way through browning add, the flour and corn meal, add more fat if necessary (no dry skillet), stir for a minute or two.
Then, move the meat to the slow cooker, turn on low. Add more fat and the chopped onion and garlic to the pan, cook over medium low until the onion is softened and the stuck on meat and flour have incorporated into the onion, add the chopped red pepper and chipotle peppers, sauté for about 2 minutes then add to the crock pot.
To the slow cooker, add the beans, spices, tomato sauce, Rotel tomatoes, and beef base & water. Stir and cook on low for about 6-8 hours or on high for 3-4 hours.
|Great product, I use this beef, as well as the chicken and vegetable bases.|