- Servings: 6-10
|2 lbs||Freshly Ground Beef or Venison, if using venison, see note below|
|¼ cup||Olive Oil|
|1½ cups||Chopped Onion|
|2 cloves||Garlic, chopped|
|1||Chopped 'mango' Green Pepper, banana peppers may also be used|
|2 Tbsp||Ground Black Pepper, or to taste|
|1 tsp||Crushed Red Pepper Flakes|
|3 Tbsp||Worcestershire Sauce|
|½ cup||Chopped Fresh Tomatoes|
|1 can||(14.5-oz) Stewed Tomatoes|
|1 can||(14.5 Oz) or 2 8-oz. Cans Tomato Sauce|
|1 can||(6 Oz.) Tomato Paste|
|1 can||(14.5 Oz) Kidney Beans, drained|
|1 can||(14.5 Oz) Chili Beans, drained|
|2 Tbsp||Mrs. Dash Seasoning|
|3 Tbsp||Chili Powder (use More, if you like)|
|1 cup sliced||Carrots, in medium slices|
|½ – ¾ cup||Water, as needed|
[Note: If you are using venison you may want to place the venison in a plastic bag and sprinkle with about 1/4 cup of Worcestershire sauce; put in the refrigerator overnight to take out some of "game-y" taste.]
In cast iron skillet heat olive oil; add onion, garlic, green pepper, black pepper, coriander, red pepper flakes, the 3 Tbsp. Worcestershire sauce and ground beef or venison. Cook and stir until beef or venison is browned; drain off fat. Transfer meat mixture to a crock pot.
Once in crock pot add parsley, chopped fresh tomatoes, stewed tomatoes, tomato sauce, tomato paste, beans, Mrs. Dash, chili powder, sliced carrots, and 1/2 to 3/4 cup of water. (Use enough water so that all the ingredients are covered with liquid.) Cook on low heat setting for 8 to 10 hours or on high for 4 to 5.
You can add more red pepper flakes and chili powder, depending on how "hot" you like your chili. You will be amazed how good carrots are in chili! You can use both 'mango' peppers and banana peppers for a savory flavor.