The boys wanted me to come up with a recipe that incorporated some of their ground wild game, which is typically a blend of ground beef and pork with venison or elk. (Or maybe venison includes elk? I don’t know for sure on that.) They love chili, so it seemed a good fit and this turned out super! Feel free to sub ground beef by itself if you don’t happen to have a butt-load of wild game in your freezer that you need to use up somehow.
2-3 lbs. ground wild game or beef
1-2 tsp. minced chipotle peppers in adobo
1 Tbs. chili powder
1 tsp. onion powder (yes, in addition to the diced onion)
1/2 tsp. red pepper flakes, optional
1 large onion, diced
2 cans petite diced tomatoes and green chilies
16 oz. Hunt’s roasted garlic tomato sauce
15 oz. can of pinto beans (sometimes I add two cans), drained and rinsed
4 cups water
2 kosher salt and freshly ground black pepper, to taste
In a large stock pot or Dutch oven over medium high heat, cook ground meat with chipotle peppers, chili powder, onion powder, red pepper flakes and onion; when onion is softened and translucent and ground meat is fully cooked, remove pot from heat and drain fats from pan.
Return pot to burner over medium heat and add tomatoes, tomato sauce, beans, water and salt and pepper to taste.
Serve topped with cheese or any way you like it!
Now You’re Cookin’!