Hey there!
Just in case you weren’t aware…FALL IS COMING!!! Fall is my favorite time of year, not only because it’s deer season, but it’s also the season for pumpkins, cozy blankets, crisp air, sweaters, pretty fall leaves, bonfires, comfort food….do I need to continue? If you like fall then you should understand where I’m coming from. So that brings me to today’s recipe…SHOTGUN CHILI!!!
I haven’t entered many chili contests, but I have attended a lot of them. There are about a thousand variations of chili you can make but what makes a good classic chili? A good base…MEAT, hearty noodles, perfectly diced tomatoes, and peppers, and fragrant spices that will attract your family to the kitchen. AMIRIGHT? And then the toppings, you NEED toppings for chili. Some folks go with peanut butter sandwiches…YUCK! And then of course just saltines…classic. But what makes it memorable? Corn chips, sour cream, cheddar cheese, bacon bits, onions…LOAD IT UP!!! Stop drooling.
For this recipe, I keep it sorta classic, but enough abnormality to make it stand out. So keep scrolling to see how to do it!
Shotgun Chili
Ingredients
1lb Ground venison
1 large bell pepper
1-2 jalapenos
1 medium yellow onion
1 can of diced tomatoes
1 can of black beans
1 can of kidney beans
1 can of yellow corn
Pasta of your choice (I use whole grain penne)
Smoked Sea Salt
Black Pepper
Chili Powder
Red Pepper Flakes
Worcestershire Sauce
Extra Virgin Olive Oil (EVOO)
1 Can of Budweiser
Corn chips
Shredded Cheese (I use coarsely shredded cheddar)
Directions
Start with a large pot over medium heat, add a bit of EVOO to the bottom along with your ground venison. Drizzle 2 tablespoons of Worcestershire sauce over the meat and sprinkle with salt and pepper, stir to coat. While that is browning up, dice the peppers and onions and add them to the pot with a bit of salt and pepper on top. Cover with lid and allow to cook (5-6 minutes). Place the tomatoes, beans, and corn in a strainer and rinse well, set aside to drain. Add half a can of beer to the pot and stir well, scraping the bottom of the pan to ‘deglaze’ and get all of the flavors off of the bottom! Stir in 11/2 tsp salt, 1tsp pepper, 11/2 tsp chili powder, and a pinch of red pepper flakes. Turn down to low heat and allow to simmer. Boil water with 1 tablespoon of salt and 2-3 cups of pasta (depending on how you like your chili) and allow to cook halfway. Once pasta is half cooked, drain most of the water out of the pot and dump the remaining water and noodles into the chili, stir well and allow to simmer until pasta is finished cooking (4-5 minutes). Pour the rest of the beer into the chili and stir. Remove from heat. Your chili is ready for serving!!
I like to have corn chips and cheddar cheese with mine, but you can top it off however you like! If there are more people than just my husband and I, I will set out green onions, crackers, sour cream, bacon bits, and a few different cheeses. I also LOVVVVE to have grilled cheese with this, but ya know…whatever floats your boat!
Enjoy! Let me know what you think and tag me in photos of you make this recipe!
XX
Kristen
“Neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.” Romans 8:39
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