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| A tasty and quick 30-minute meal that is delicious and hearty on a rainy Alaskan summer day as we've had today... |
Servings: (4-6)
Prep: 10 Mins.
Cook: 20 Mins.
INGREDIENTS:
Chili:
1 lb. lean ground venison (moose, caribou, elk, beef, or poultry)
1/2 sweet white onion, diced
1 carrot, scrubbed and finely diced
1 (15-oz. can) tomato sauce
1 (15-oz. can) low-sodium chicken broth
1/4 cup Summer Ale - Alaskan Brewery (save remainder to have
with dinner ;)
1 (15-oz. can) Cannellini Beans (I used Bush's), rinsed and drained
1 to 1-1/2 tablespoon(s) chili powder (more or less to your
desired spiciness; we use 2 TBs!)
1/2 teaspoon granulated garlic
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Toppings:
- Shredded sharp cheddar cheese
- Diced white sweet onions (soaked in cold water for
5 mins., then drained-keeps 'em mild yet crispy)
- Fresh tomato, finely diced
METHOD:
Heat a medium-size 4-qt. heavy-bottom saucepan over
medium-high heat and brown the ground venison. Add all the remaining
ingredients in the order listed. Bring chili to a boil, then reduce to a low
simmer, cover, and let cook for 20 minutes, while occasionally stirring. Serve immediately into individual bowls
while topping with the remaining ingredients, as listed. ~ Enjoy!
~~~~~~~~~~~~~~~~~
Tip:
A nice quick addition I added is fresh crispy french bread (cut into 1" slices on the diagonal and placed on a baking sheet after brushing with melted garlic butter) and baked at 375 degrees for 5 to 7 minutes, depending on your desired crispiness. This I did while the chili was simmering.
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