Camp Chili

4 Pounds Wild Game Meat

4 Sticks of Celery

4 Cloves of Garlic

2 Habanero Chilies

2 Jalapenos Chilies

1 Container Sliced Mushrooms

1 Large Chili Pepper

2 Large Cans of Hunts Tomato Sauce

2 Large Cans of Hunts Tomatoes

1 Can Hunts Tomato Paste

2 Cans Red Kidney Beans

2 Cans Light Red Kidney Beans

2 Cans Chili Beans in Hot Chili Sauce

1 Large Onion

1 TSP Cayenne Pepper

2 TBL Chili Powder

1 TSP Salt

1 TSP Pepper

1 TBS Extra Virgin Olive Oil

5 Shakes Tabasco

1 Container of Sour Cream

2 Cups of Shredded Sharp Cheddar Cheese

Sleave of Crackers

In a large skillet add olive oil. Once olive oil is heated add sliced celery. Remove from heat once celery starts to become tender. Slice up the onion. Brown meat in the skillet with some onion saving more than half for the pot. Salt and pepper to taste. Add minced garlic. Do not over cook garlic. Add meat, garlic,and onion mixture to the pot. Add canned items, celery, seasonings, mushrooms, sliced onion, and sliced peppers to the pot. Let the ingredients simmer for at least an hour. It is best to prepare the chili a long time before serving to allow it to blend. Serve with sour cream and shredded cheddar cheese and some crackers. I always like it best the next day.

In the past I have used Venison, Bear, and Beef mixture. Straight bear happens to taste the best.

Copyright © 2015 John Hedstrom