Cut up a cheap roast to about 1 inch cubes it a little smaller. Brown them but not too much at once. Don't worry about the burnt parts, they'll come up.
Get some dried New Mexico, Arbol, and Ancho chilis. Soak all the ancho and NM chillis and a hand full of the arbol (they're spicey) in hot water for like a half hour. Then throw them in a blender with the water and puree. Chop up some garlic and an onion and blend them too. All this puree add to the meat and slow cook. At the end add some cumin and salt. Might want to add some garlic powder too.
-2 lb venison - 1 can Rotel ( drained) - 15 Oz can of stewed tomato - 1 can corn ( drained) - 1 can black beans - 1 can pinto beans - 1 red and 1 green bell pepper - 1/2 medium sized onion ( or less if preferred) - 1 cup fat free Greek yogurt - 1 packet ranch dressing mix (we used 1/2) - 2 packets taco seasoning ( we used about 1 and 1/3 packets and that was plenty for us) - 8 Oz cream cheese .
Just made a batch on Sunday.
5 large cans of tomato soup (Do NOT add water!!) 3 small cans of tomato paste 2 large cans of diced tomatoes, drain the water... 3 cans of kidney beans, drained & rinsed 2 cans of chili beans, drained, NOT rinsed 1 large Sweet Vidalia Onion chopped the way you like it 4 lbs of ground beef, browned (or 2lbs ground beef & 2lbs venison burger) And....Cayenne Pepper I add it to the meat when I brown it and add extra to the pot to taste. When my lips & tongue start tinkling...that's about right!! Box of Saltine crackers to go with it...jackpot.
Brown hamburger, drain, add remaining ingredients, simmer in slow cooker for 4-5 hours, stirring occasionally. You can add water if you wish to prevent chili from getting too thick.
