The Communal Pantry
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The Communal Pantry
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Chili

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By Kris Legg

Savor a hearty, aromatic chili bursting with savory flavors from a spice blend and tender bits of bacon!

EntreeSoup
Chili

Ingredients

  • 1 1/2 lbs. Ground Venison (Sub lean beef)
  • 1 1/2 lbs. Ground Pork
  • 1/2 lb. Bacon
  • 1 large White Onion
  • 8 cloves of Garlic
  • 1 can (28 oz) Crushed Tomatoes
  • 1 can (28 oz) Diced Tomatoes
  • 1 cup Chicken Stock
  • 1 can (15 oz) Black Beans, rinsed
  • 2 cans (15 oz) Kidney Beans, rinsed
  • 4 tablespoons Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 teaspoon Crushed Red Pepper Flakes (halve for lower spice)
  • 3/4 teaspoon Cayenne Pepper (omit for lower spice)
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Paprika
  • 2 tablespoons Ground Cumin
  • 3 teaspoons Sea Salt
  • 4 teaspoons Black Pepper
  • 1 tablespoon MSG

Instructions

  1. Combine spices to create spice mix (total about 10 tablespoons).
  2. Finely dice onions and garlic and roughly chop bacon. Cook over low to medium heat until Onions are soft and Bacon is cooked but not crispy. Season with 2-3 tablespoons of spice mix. While the onions and bacon are cooking, brown the ground venison and pork and season with 2-3 tablespoons of spice mix.
  3. Add ground pork and venison (seasoned) to onion and bacon mixture and mix. Add tomatoes and beans and season with the rest of the spice mix. Add chicken stock and bring to a simmer. Simmer chili for 1.5 to 2 hours to allow flavors to combine.