Chili and hunting season go hand in hand. If fall itself doesn’t spark the crave, the often cold days that accompany late season definitely will. What better way to counter a day in the cold outdoors than a warm bowl of chili!? To keep from seeming like we eat the “same old thing”, I like to change it up a bit every now and then. With a southwestern twist, this recipe is a great alternative to the standard bowl of chili.
A couple of years ago, one of my friends was able to let an arrow fly on a muley while we were trying to fill some OTC archery elk tags in Southern Colorado. He was kind enough to share some of his harvest and wanting to let the region that the food came from shine through, I decided to use some of the ground venison for Southwestern Venison Chili. Toss some Fritos and/or grilled cheese in the mix after a day of hunting and you just might set yourself up for a slumber worthy of waking up and doing it all over again!
* I use Flavor God Taco Tuesday and Everything seasoning in this one!Southwestern Chili
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 199Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 484mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 23g