Rudolph chili recipe
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With Super Bowl on the way, it’s time for Rudolph Chili! Yep, I snagged Rudolph. Santa was done with him, and I was tired of his reindeer games, so put him to good use. He definitely makes some good eatin’! My taste buds say this is medium-spicy, if want it to have more kick, wait until the second day.
Ready in: 1 day 9 hours
Makes: 24 servings
- 1 cup butter
- 3 large onions, chopped
- 6 stalks celery, thinly sliced
- 2 tablespoons chopped garlic
- 5 pounds ground venison (deer meat)
- 24 ounces roasted red peppers, chopped
- 9 ounces green chile peppers, chopped
- 8 ounces or more jalapeno peppers, sliced
- 3 cans diced tomatoes
- 2 cans kidney beans, drained
- 1 can corn, drained
- 1 cup chili powder
- 1/4 cup Worchestershire sauce
- 2 tablespoons ground cumin
- 2 tablespoons hot sauce
- 4 teaspoons salt
- 4 teaspoons ground black pepper
- 4 teaspoons cayenne pepper
- 4 teaspoons paprika
- 4 teaspoons white sugar
Prep: 1 hour | Cook: 8 hours | Extra time: 1 day, resting
1. Melt the butter in a large pot over medium heat. Stir in the onion, celery, and garlic. Cook and stir until the onions are tender, about 10 minutes. Stir in the ground venison, and continue cooking and stirring until crumbly and no longer pink, about 10 minutes more.
2. Add the roasted red peppers, green chile peppers, jalapeno peppers, tomatoes, beans, and corn. Season with chili powder, Worcestershire sauce, cumin, hot sauce, salt, black pepper, cayenne pepper, paprika, and sugar. Stir until thoroughly combined.
3. Bring to a simmer over medium-high heat, then reduce heat to medium-low, loosely cover, and cook 4 hours, stirring occasionally.
4. Or, pour the chili into a slow cooker and cook on low all day or overnight. The chili is better once it has sat in the fridge for a day. Reheat and serve. If ya wanna give it more kick, now’s the time.Alternate Method
You can substitute regular ground beef or whatever for the venison, but if you do, ya gotta change the name!
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