ADVOCATE-TESTED RECIPE

Venison (or Beef) Chili ’N’ Toppings

Serves 6 to 8. Recipe is by Corinne Cook.

3 lbs. ground beef or venison

1½ cups chopped onion

1 bell pepper, chopped

1 or 2 ribs celery, chopped, optional

2 cloves garlic, minced

2 to 3 tbls. chili powder, or more if desired

½ tsp. cumin

½ tsp. Worcestershire sauce

3 (8-oz.) cans tomato sauce

2 (14.5-oz.) can petite diced tomatoes

1 (10.5-oz.) can beef broth plus one can water

Salt, black pepper and cayenne pepper to taste

Pinch of sugar

2 (15-oz.) cans drained pinto beans (or black beans)

Water, to thin as necessary

Toppings:

Grated cheddar cheese

Sour cream

Tortilla chips or corn chips

Chopped green onion

Red onion, finely chopped

Crackers or cornbread, optional

1. Cook ground meat until no longer pink. If necessary, pour off fat.

2. Add onions, bell pepper, celery and garlic. Cook on medium-high heat for about 10 minutes or until vegetables are tender.

3. Add chili powder, cumin and Worcestershire; stir and cook for 10 minutes.

4. Add tomato sauce, diced tomatoes, beef broth plus 1 can water. Season to taste with salt and peppers, and a pinch of sugar. If you like a real red or tomato-tasting chili, add more tomato sauce, a spoonful of tomato paste or another can of tomatoes until you get it the color you like.

5. Simmer for about 1 hour, add the beans and continue cooking for 1 more hour, stirring occasionally. Taste for seasoning. You may want to add more chili powder or salt and pepper.

6. If chili appears too thick, you can thin it with water. If it’s too thin, thicken it by slowly adding water to 2 tablespoons of flour to make a thin paste and adding it to the chili mixture.

Serve bowls of hot chili and offer toppings. Serve with crackers of hot slice of cornbread.