Ingredients
- 2 tablespoons avocado oil
- 2 bell peppers, diced
- 2 onions, diced
- 4 cloves garlic, processed through garlic press
- 1 pound ground venison or moose
- 1 pound ground pork
- 1 cup robust red wine
- 398 milliliters Manwich sloppy Joe sauce (1 can)
- 215 milliliters La Costena Green Mexican Sauce (1 can) (Can use canned green chili peppers)
- 19 ounces canned kidney beans
- 42 ounces canned diced tomatoes
- 4 tablespoons chili powder
- 2 teaspoons chili flakes
- 2 teaspoons ground paprika (can use smoked)
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
How to Make
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Step 1: Heat the oil in a large, heavy bottom pot, on the stove top over medium high heat.
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Step 2: Add the onions and peppers and cook until they just start to char, about 4 to 5 minutes.
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Step 3: Add garlic and cook 1 more minute.
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Step 4: Add the meat, chili powder, chili flakes, paprika, salt, cumin, coriander and oregano and cook until meat has browned.
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Step 5: Add the wine, reduce heat to medium-low and simmer until wine has reduced and meat mixture has fully soaked up the wine, about 15 to 20 minutes.
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Step 6: Add the remaining ingredients, except for kidney beans, cover and cook in a preheated 350 degree oven for 2 hours.
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Step 7: Remove from oven, uncover and stir in the kidney beans.
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Step 8: Return to oven and cook uncovered for another 30 to 45 minutes, until kidney beans are heated through.
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Step 9: Ladle into bowls and Enjoy!
We hope you enjoy this recipe!
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