Dan’s Gunsmoke Chili

GUNSMOKE CHILI
2 lbs. coarsely-ground VENISON ( You could use ground beef. I recommend 85% lean.)
2 large green bell peppers, chopped
2 fresh jalapeño chiles, chopped
2 medium onions, chopped
2 ribs celery, chopped
6 cloves garlic, minced or pressed
1/3 cup chili powder
1 tbsp. salt
1 tsp. cumin

1/4 cup Worcestershire sauce

1 (14-1/2 oz.) can diced tomatoes

1/2 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)
2 bay leaves
1 (15 oz.) can tomato sauce
4 cups beef broth
2 (15-1/2 oz.) cans kidney or pinto beans
Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and simmer another 15 minutes. Makes about a gallon of the tastiest, most satisfying chili you ever ate.
For hotter chili, add more peppers.

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2 Responses to “Dan’s Gunsmoke Chili”

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  2. I’ve seen several versions of this great chili recipe, but this is the one I follow and it always turns out amazing!!! It’s full of flavor and makes a satisfying meal any time of year. This is a perfect recipe to bring to a potluck or make for any gathering, I guarantee there won’t be a drop left! I’ve made it several times, and have been told by many people that it’s the best chili they’ve ever tasted! I can see why this wins chili competitions and cook-offs. The nice thing is that you can substitute the meat, although venison is the star of this chili. Also, you control the level of heat and it still tastes great, but spicy is my preference. This is now the only chili recipe I will use! Give it a try, if you love great chili, you’ll love this recipe!

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