Texas Deer Chili

Looking to add a touch of wild game to your chili repertoire this deer season? Look no further than this mouthwatering Deer Chili! Made from lean and tender cuts of high-quality deer meat, this rustic dish will satisfy even the heartiest of appetites.

Ingredients

• 2 tablespoons vegetable oil

• 2 ½ pounds venison, cut into cubes

• 1 large onion, chopped

• 1 clove garlic, minced

• 1 (4 ounce) can diced green chile peppers

• 2 (15 ounce) cans kidney beans, drained and rinsed

• 2 (10.5 ounce) cans beef broth

• 2 teaspoons dried oregano

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 1 ½ teaspoons paprika

Directions

1. In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned.

2. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika.

3. Cook on medium 4 to 5 hours.

Slow Cooker Taco Soup

This is a quick, throw together slow cooker soup packed with all the flavors you'd expect in a Tex-Mex chili.

Ingredients

• 1 pound ground beef

• 1 onion, chopped

• 1 (16 ounce) can chili beans, with liquid

• 1 (15 ounce) can kidney beans with liquid

• 1 (15 ounce) can whole kernel corn, with liquid

• 1 (8 ounce) can tomato sauce

• 2 cups water

• 2 (14.5 ounce) cans peeled and diced tomatoes

• 1 (4 ounce) can diced green chili peppers

• 1 (1.25 ounce) package taco seasoning mix

Directions

1. Gather all ingredients.

2. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

3. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.

4. Mix to blend, and cook on Low setting for 8 hours.

Boilermaker Tailgate Chili

This is the chili recipe for football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.

Ingredients

• 2 pounds ground beef chuck

• 1 pound bulk Italian sausage

• 3 (15 ounce) cans chili beans, drained

• 1 (15 ounce) can chili beans in spicy sauce

• 2 (28 ounce) cans diced tomatoes with juice

• 1 (6 ounce) can tomato paste

• 1 large yellow onion, chopped

• 3 stalks celery, chopped

• 1 green bell pepper, seeded and chopped

• 1 red bell pepper, seeded and chopped

• 2 peppers green chili peppers, seeded and chopped

• 1 tablespoon bacon bits

• 4 cubes beef bouillon

• ½ cup beer

• ¼ cup chili powder

• 1 tablespoon Worcestershire sauce

• 1 tablespoon minced garlic

• 1 tablespoon dried oregano

• 2 teaspoons ground cumin

• 2 teaspoons hot pepper sauce (e.g. Tabasco™)

• 1 teaspoon dried basil

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon cayenne pepper

• 1 teaspoon paprika

• 1 teaspoon white sugar 

• 1 (10.5 ounce) bag corn chips such as Fritos®

• 1 (8 ounce) package shredded Cheddar cheese

Directions

• Step 1

  Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

• Step 2

  Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

• Step 3

  After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

• Step 4

  To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Quarantine Cooking: 5 Can Chili

The apocalypse is gonna be a gas with this simple 5 can chili. Raid your bunker for these ingredients. The recipe is so simple I’m not even going to list the instructions below. Just dump and heat to kill any … uh … pathogens.

Ingredients

• 1 (15 ounce) can prepared chili with beans

• 1 (14 ounce) can whole kernel corn

• 1 (10.75 ounce) can vegetable beef soup

• 1 (10.75 ounce) can tomato soup

• 1 (10 ounce) can diced tomatoes with green chile peppers

Fajita-Style Chicken Chili

On chilly autumn days there is nothing better than a warm bowl of chili.  This recipe uses simple ingredients and is a breeze to prepare.  Curl up on the couch with a blanket and a warm bowl of this chili to make dreary fall days nice and cozy.

Ingredients

• 1 tablespoon canola oil

• 2 1/2 pounds boneless, skinless chicken breasts, thinly sliced diagonally

• 2 large onions, cut into 1/4-inch slices

• 2 large sweet red peppers, seeded and cut into

• 1/4-inch-thick slices

• 1 can (15 1/2 oz) pink beans, drained and rinsed

• 2 cans (14 1/2 oz each) diced tomatoes

• 1 can Whole Kernel Corn (optional)

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon salt

• Shredded cheddar, sour cream, guacamole and flour tortillas (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray.

2. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook 6 minutes, until lightly browned. Cook in 2 batches, if necessary.

3. In slow cooker bowl, layer onions, peppers, cooked chicken, beans, and corn(optional). Combine tomatoes, chili powder, cumin, oregano and salt. Pour over beans.

4. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

5. Serve with shredded cheddar, sour cream, guacamole and flour tortillas, if using.

Tip

For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside