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- Crockpot Chili
- Virginia Tech Student
Serves/Makes:1 large crockpot full
- 1 lb (.5 kg). ground venison
- 1 lb (.5 kg). lean steak, cubed
- 1 lb (.5 kg). bacon, cooked and diced
- 1 small white onion, finely chopped
- 1 small red onion, finely chopped
- 1 bunch of green onions, chopped
- 1 6 oz (168 grm). can tomato paste
- 1 20 oz (560 grm). bottle of V-8 juice
- 1 small tomato, finely chopped
- 1/2 tbsp (7 ml). garlic powder
- 1/4 lb (.1 kg). dried black beans
- 1/4 lb (.1 kg). dried pinto beans
- 1/4 lb (.1 kg). dried kidney beans
- 2 cups (475 ml) dry red wine
- 12 oz (336 grm). Mexican beer
- 1/2 cup (125 ml) whiskey
- 1 Jalapeno pepper, diced
- 1 Habanero pepper, diced
- 1 Chipotle pepper, diced
- 1/4 tbsp (4 ml) oregano
- 1 tbsp (15 ml) parsley
- 2 tbsp (30 ml) paprika
- 3 tbsp (45 ml) honey
- 2 tbsp (30 ml) hot salt
- 1 tbsp (15 ml) steak seasoning
- 1 tbsp (15 ml) hamburger seasoning
- shredded Cheddar Jack cheese
- Soak beans for 24 hours in water and hot salt.
- Cook bacon in frying pan and dice into smaller pieces.
- Partially brown ground venison in bacon pan with bacon drippings, and hamburger seasoning.
- Drain off excess grease.
- Remove stems and seeds from peppers.
- Mince peppers and place in a small bowl with whiskey to soak for 1/2 hour.
- Season steak cubes with steak seasoning.
- In crockpot, add soaked beans, bacon, venison, cubed steak, and other dry ingredients.
- Add whiskey and peppers, as well as other liquids and tomato paste.
- Cook on low for 8 hours.
- Serve with shredded cheese.
- Chili Trifecta is a blend of 3 different meat types, 3 types of onion, 3 varieties of peppers, 3 tomato products, 3 different beans, and 3 different types of alcohol. Slow cooked, and best served after it has been cooked, allowed to sit in the refrigerator over night, and then reheated. If this recipe can t win the local Chili Cook-off, something is seriously wrong with the judges!
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