Buckskin Chili Recipes
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
BUCKSKIN CHILI
Make and share this Buckskin Chili recipe from Food.com.
Provided by Aroostook
Categories Deer
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Fry bacon in a large, heavy pot.
- Remove bacon when done and set aside.
- Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease.
- Fry the venison til done and remove from the pot.
- Drain off the grease.
- Add the wine, tomato sauce, and the bacon which has been crumbled.
- Bring wine to a boil, add the jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the allspice, salt, red pepper flakes, beans and mushrooms.
- Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours.
- Stir often or as needed.
- Add the remaining cumin, cook for 15 minutes more and serve.
Nutrition Facts : Calories 682.9, Fat 17.5, SaturatedFat 5.8, Cholesterol 205.8, Sodium 1231.7, Carbohydrate 53.6, Fiber 15.7, Sugar 9.2, Protein 69.3
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