Chili Debate Continued

. . . . crushed pineapple for texture, along with a bunch of chopped carrots and mushrooms. Geez, Ann, you didn't learn to eat that kind of stuff at Yale, did you? My chili:

Mike's Venison Chili
Printer version of this recipe

Venison cut in small chunks and ground pork.

Cook down the pork first and use the pork fat to brown the venison. You may have to add oil for a proper browning but be sure to pour off the excess.

Add chopped (not minced) onions,
canned italian tomatos
and the best chili powder (Andrew is right - blend your own if you can't buy good stuff.)
Cook for a long time.
If necessary, add beef stock and tomato paste.
I adjust the "heat" with dried hot peppers from my garden.

Presoak black beans and add to the chili a couple of hours before you plan to serve it. Do not let the beans get mushy.

Add chopped green peppers about a half hour before serving.
They should be cooked but still crunchy.

Provide shredded cheese - a good sharp cheddar, please,
chopped onions, and
sour cream.

I recommend a crock pot.