Spicy Chili

Prep:

15 m

Cook:

2 h 0 m

Ready in:

2 h 15 m

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Cook it with venison, beef, or turkey for a more tender taste!

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Servings: 6

Olive oil

1 tbsp.

Ground beef

1 lb. (can be replaced with ground venison or ground turkey)

Onions

2, diced

Green pepper

1, diced

Jalapeno

1 tbsp., finely chopped

Mexican-style tomatoes

1 (14 oz.) can

Tomato sauce

2 (8 oz.) cans

Cumin

2 tbsp.

Chili powder

2 tbsp.

Salt

1 tsp.

Cayenne pepper

½ tsp.

Paprika

½ tsp. (regular or smoked)

Water

1 cup

Kidney beans

1 (14 oz.) can, drained, rinsed

Black beans

1 (14 oz.) can, drained, rinsed

Sour cream, or cheddar cheese, or green onion

for topping

Prepare a medium-sized Dutch oven, add olive oil, and heat it over a medium-high heat.
Add meat and cook, until browned, breaking up into pieces.
Add the next three ingredients (from onions to jalapeno) and cook until they soften. Drain the excess grease.
Add the next eight ingredients (from tomatoes to water) and stir well to combine.
Add kidney beans and black beans, stir well, and bring the mixture to a simmer.
Cover and cook for 1 to 2 hours. Serve with any topping you prefer.

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