Just returned from a very frigid hunt in Ontario and received tons of compliments on my “summer camp food” Chili so I thought I would enter it although it is FAR from Gourmet!!
For 10 people:
4 – 28 oz cans of diced tomatoes (strain liquid from 2 cans before adding and put aside for later)
2 – 19 oz cans of black beans (or mixed beans) with juice
2 – 10 oz cans of sliced mushrooms
4-5 lbs of ¼ inch, cubed blade or round steak, ground venison or ground steak (the secret is in the meat…I use home grown grass fed beef but good ground beef would do)
¼ cup chili powder
2 tablespoons Cajun spices
24 hrs before eating:
Brown meat, add everything else and simmer, partly covered, on low heat for 4-5 hrs, allow to cool on stove and reheat on low heat 1 hr before Breakfast. Serve from the pot with good, fresh, crusty bread and warm everyone from the inside out!! Not only is it easy, fast and delicious…clean up is a breeze!
Meanwhile, after preparing the chili:
Add 1 1/2 oz of vodka, celery salt and ½ oz dill pickle juice and a dash Tabasco to a glass of retained tomato juice over ice and relax from all the hard work you have just done!!
(P.S. Leave this step out if you are preparing chili for a children’s camp meal!!! Freeze the juice and have it in September!!)