I come from a hunting family, as does my husband. Daddy kept us supplied with venison. He also had a herd of cattle, so we had beef when we needed it. This is a really easy recipe that is not spicy hot at all. Some people like their chili hot, but I never have. To each his own tastes, I say. You can substitute any kind of ground meat, but beef or venison is what we prefer. As far as beans, we have also used black, pinto, or kidney. If you prefer no beans in your chili, I have simply substituted another pound of ground meat for the can of beans for about the same finished consistency. Personally, I use the same seasonings whether I use beef or venison. My family enjoys eating chili over corn bread with shredded cheese on top, served over cooked rice, or simply with soda crackers crumbled in the chili. This recipe is very easily doubled or more with the same end dish. I hope you enjoy it as much as I do.
1 lb lean ground beef or venison
1 can tomato sauce
1 can stewed tomatoes
1 can chili beans
2 – 3 Tbsp chili powder
1 tsp sugar
1 can chicken broth if chili is too thick
Cook ground meat thoroughly, and drain. Place in dutch oven or other large cooking pot. Add all other ingredients. If you don’t want to add the sugar, it is not necessary. I use it because it smooths some of the sharpness of the chili flavor, and helps with heartburn. Heat to boiling, then turn down to a solid simmer. Cook about 25 – 30 minutes or until the flavor has cooked throughout.