Set out bowls of shredded Cheddar cheese, sour cream and plenty of crackers to top this hearty chili.
3 lbs. your choice of big-game burger
3 medium onions – chopped
3 medium green peppers – chopped
1/2 cup chopped celery
2 tbs. rendered bacon fat or vegetable oil
1 can (28 oz.) whole tomatoes, undrained
2 tbs. dried parsley flakes
2 tbs. chili powder
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
2 cans (15.5 oz.) kidney beans – undrained
1 can (16 oz.) pinto beans, undrained
In a dutch oven, brown the meat over medium heat, stirring occasionally. Remove from heat and set aside.
In a large skillet, cook and stir the onions, peppers and celery in bacon fat over medium heat until tender. Add veggies and all remaining ingredients except for the beans to the dutch oven. Heat to boiling, reduce and simmer partially covered for one hour.
Stir in the beans. Cook uncovered for an additional 30 minutes.
Makes 8-10 servings.