Inspired by GeniusKitchen.com/recipe
Ingredients:
- 1 1⁄2 lbs ground venison
- 1 medium sweet onion, chopped
- 1 medium yellow bell pepper, chopped
- 32 ounces anasazi beans (we recommend Adobe Milling anasazi beans)
- 28 ounces tomato puree
- 1 can of sweet corn (optional)
- 14 1⁄2 ounces diced tomatoes (chili style)
- 3 tablespoons chili powder (we recommend Mexene Chili Powder)
- 1 teaspoon salt
- 1 bay leaf, broken in half
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon cayenne (or more, to taste)
- 4 tablespoons ground cumin
- 1 tablespoon cumin seed
- 1 dash cinnamon
- fresh ground pepper
- 1 1⁄2 cups water
Directions:
- Brown the venison in a non-stick stock pot.
- Wash the beans according to the directions on the package. Drain them and put them in a pot. (Use Adobe Milling no-soak Anasazi beans)
- Add onion and pepper, saute until slightly soft, about 5-10 minutes.
- Add remaining ingredients, cover, and simmer for 1.5 hours.
- Serve while still hot and pair it with rice or crackers.