Ingredients: 1. 3.5 pounds chuck roast 2. .5 pounds bacon 3. 3-5 cloves garlic 4. One large onion 5. 2 green bell peppers 6. 1 red bell pepper 7. 3 TBS chili powfer 8. 1.5 TSP red cayenne pepper 9. 2 TBS brown sugar 10. 1 TBS Worsteshire sauce 11. 2 Bay Leaves 12. Two 28 oz cans of crushed tomatoes
Process:
1. Cut up chuck roast into half inch cubes 2. Chop up onions and peppers and garlic and bacon 3. Cook bacon to get enough rendering to saute the onions and garlic until translucent- do not caramelize the onions 4. Raise to heat to high and throw in all the meat - cook 5 to 8 minutes until meat is browned. 5. Place the meat onions and garlic with all other ingredients into a crock pot at low heat- cook 6 to 8 hours on low setting. 6. Skim any excess oil that rises to the surface
Options: add in beans at the end - last half hour add cumin or liquid smoke adjust cayenne or sugar quantity to taste add in jalapeno or Serrano peppers substitute or add in peeled tomatoes my original recipe uses venison shank meat which is like shoe leather - if you use that then time should be 8 hours add bell peppers later in the process to preserve more color
I wanna try it next time.
I've always thought a wild game chili would win against any beef, too bad for the rule
However I just decided that if it was not my own deer there was no point- so I substituted chuck roast and it was ok
