Venison & Pork Chili
February 26, 2015
"Great to eat with homemade four tortillas. Adapted from Baby Kato."
- Serving Size: 1 (634.8 g)
- Calories 908.3
- Total Fat - 27.4 g
- Saturated Fat - 10.6 g
- Cholesterol - 132.6 mg
- Sodium - 1136.2 mg
- Total Carbohydrate - 94.2 g
- Dietary Fiber - 37.1 g
- Sugars - 11.3 g
- Protein - 75.8 g
- Calcium - 528.6 mg
- Iron - 15.3 mg
- Vitamin C - 40.4 mg
- Thiamin - 1.2 mg
In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
Next add the ground venison & pork, stirring until well browned.
Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
Lower heat, cover and simmer for 45 minutes.
Add the drained kidney beans and stir to blend the flavors together.
Cook until the chili is thickened and rich in flavor, about 15.
Add more liquid if the mixture gets too dry.
Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.
Tips & Variations
No special items needed.