1 small onion, diced
2 cloves garlic, diced
1 can diced tomatoes and green chilies
2 cans tomato paste
1 can tomato sauce
1 can ranch style jalapeno beans
1 lb ground venison, browned and drained
1 quart organic chicken broth
3-4 T chili powder
1 t ground red chili flakes
1/2 t cayenne pepper
1/2 t sea salt
1/2 t garlic salt
2-3 cups water
1 cup brown rice
This recipe couldn’t be easier. The ingredient list looks long, but you really just toss it all in and let it simmer!
Saute the onion and garlic in some olive oil in the bottom a tall pot. Literally add everything else! Let it cook for 30 minutes on medium to allow the rice to cook. Taste it to adjust spices. Turn the heat down to low until you are ready to eat.
If you have an aversion to venison, you could make this with ground turkey.
This chili goes great with a batch of these corn muffins.