James Arness' Gun-Smokin' Chili
Created by dienia b on July 27, 2024
- Servings: 8
- Prep Time: 9m
- Cook Time: 5h
- Recipe #43268
Ingredients
- 5 pounds ground venison
- 3 tablespoons bacon grease
- 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 5 cups onions, chopped
- 5 tablespoons chili powder
- 4 ounces green chili peppers, chopped, undrained (1 can)
- 15 ounces tomatoes, chopped (1 can)
- 1 tablespoons cumin (can do 2)
- 1 tablespoons ground coriander (can do 2)
- 1 tablespoons red pepper flakes (can do 2)
- 2 jalapeno peppers, minced
- 30 ounces chili beans (2 cans)
- 1/4 cup Pace hot picante sauce
- 3 cups water
- 2 tablespoons lime juice
How to Make
-
Step 1: Heat grease, (I guarantee they used some kind of oil)
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Step 2: Brown the meat in a large Dutch oven (stock pot) and season lightly.
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Step 3: Add jalapenos, onions and spices.
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Step 4: Add remaining ingredients.
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Step 5: Cook, covered for 4 hours.
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Step 6: Add more water if needed while cooking.
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Step 7: Season to taste.
Nutritional Facts
- Serving Size: 1 (663.2 g)
- Calories 857.9
- Total Fat - 49.4 g
- Saturated Fat - 17 g
- Cholesterol - 255.6 mg
- Sodium - 918.7 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 7.5 g
- Sugars - 11.4 g
- Protein - 78.6 g
- Calcium - 104.5 mg
- Iron - 11.5 mg
- Vitamin C - 59.5 mg
- Thiamin - 0.3 mg