I call this the 7 Pepper B&C chili named after my most recent harvest out in Nebraska. Typically when I make chili I come up with a combination in my head and just wing it. This time I wanted to write it all down and share with you. After having just finished my second serving it is definitely worth sharing.
Preparation time: 30 minutes
Cooking time: 10-12 hours
Serves: 4-5 people
2-3 lbs of cubed venison
2 14.5 oz cans of diced tomatoes with roasted red peppers
1 15 oz can of low sodium black beans
1 16 oz can of low sodium red kidney beans
1 chopped poblano pepper
2 chopped jalapeno peppers
2 chopped habanero peppers
1 medium chopped sweet onion
2-3 diced garlic cloves
1 tablespoon of basil
1 teaspoon of cayenne pepper
2-3 tablespoons of Mexican chili powder
1 tablespoon of oregano
salt and black pepper to taste
- Grease the inside of the slow cooker with olive oil and then combine everything except the venison inside the slow cooker. Set aside some extra garlic, chili powder and salt.
- Heat up a large skillet with a little olive oil in the pan. Once up to temperature put in the cubed venison and add extra garlic, chili powder and salt. Brown the venison without over cooking it and drain it.
- Place the venison in the slow cooker, stir it up and put on low for approximately 10-12 hours.
- Approximately 1 hour prior to serving add any extra salt and pepper you feel it needs. I find that with using a slow cooker the flavoring changes throughout and may need a boost near the end. If you feel that it has dried out or needs some extra “sauce” you can add some tomato sauce, tomato juice or some beef broth.
Enjoy the aroma that it adds to your home and the taste of a chili with just the right kick!