Ingredients
- A couple of tablespoons of vegetable oil
- Approximately three pounds of ground venison
- Diced stalks of celery for added crunch
- Three cups of chopped white onion for flavor
- A hint of spiciness with half a teaspoon of dried red pepper flakes
- A tablespoon of garlic powder for a savory touch
- A quarter cup of chili powder for that extra kick
- Two large cans of diced tomatoes for a burst of freshness
- A can of tomato sauce for a rich base
- Half a cup of gold tequila for a unique twist
- An equal amount of orange juice for a zesty touch
- Two cans of chili beans in sauce for added texture
Step 1
Warm up some oil in a big pot on medium-high heat. Toss in the ground venison and stir it around until it's no longer pink. Next, add in the celery and onion, cooking and stirring until they're nice and tender. Sprinkle in some red pepper flakes, garlic powder, and chili powder to give it a kick. Let everything mingle and intensify for a minute.
Step 2
Now, pour in the tomatoes, tomato sauce, a splash of tequila, and a squeeze of orange juice. Let it all simmer gently, uncovered, for a couple of hours to really develop those flavors. Once the time is up, stir in the beans and let it all simmer together for another half an hour.
Extra Tips & Suggestions
- 1. Start by utilizing airtight containers to store sensitive ingredients such as the tequila. This will help preserve its flavor and prevent any spills or leaks in your pantry.
- 2. Next, consider investing in storage bags for your venison meat. It's essential to remove as much air as possible from the bag before sealing it to maintain the meat's freshness and prevent freezer burn.
