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Red Lion Spicy Foods Logo Harmony Chili

 

1 3 lb London Broil, diced into 1/4 inch pieces (freezing partially makes cutting easier)
1 lb. ground venison or ground beef
1 lb. Cajun sausage, casing removed
2 pcs. pepper bacon, minced
3 Jalapeno chiles, chopped fine
1 large Vidalia onion, chopped fine
1 large Poblano chile (sweet green or red bell pepper can be substituted), chopped fine
4 stalks celery, chopped fine
4 cloves garlic, minced
2 14 oz. cans beef broth
2 14 oz. cans chicken broth
1 14 oz. can diced tomatoes
2 14 oz. cans stewed tomatoes
1 8 oz. can El Pato tomato sauce
1 32 oz. cam black beans, drained and rinsed
1 32 oz. can white beans, drained and rinsed
10 tbs. Red Lion Spicy Foods Competition Blend Chili Mix, divided

 

Brown ground meat and sausage over medium high heat, breaking up with a spoon as it cooks.
Drain and set aside. Add bacon to pan, heat to medium.
Cook bacon until crisp, add onion, celery, peppers and garlic. Cook until soft, about 6 minutes.
Stir in diced meat a little at a time with 2 tbs. of the chili powder.
When meat is browned, add reserved ground meat, liquids, tomato products
and 4 tbs. chili powder.
Bring to a boil, reduce heat to simmer and cook for 2 hours, stirring occasionally.
Add beans and remaining 4 tbs. of chili powder. Simmer for an additional 30 minutes.
Serve with flour tortillas, sour cream and shredded cheddar cheese.

 

Makes about 18 servings.

 

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