Ingredients (MAKES A LOT OF CHILI!)
2lbs each of ground beef and ground venison, cooked and mixed together
2-6oz cans tomato paste
2-28oz cans tomato puree
2-28oz cans tomato sauce (3 cans for slightly less thick chili)
2 1/2C uncooked white rice
2-10oz cans mild Rotel, drained
2-10oz cans original Rotel, drained
1 large yellow onion, chopped
1Tbsp chili powder
1 1/2 Tbsp garlic powder
1Tbsp black pepper
1 1/2Tbsp McCormicks Perfect Pinch mexican seasoning
1Tbsp Cajun's Choice seasoning
1/4C Franks RedHot
apple cider whiskey (optional)
Super Bowl Chili
(and other deliciously quick treats!)
Directions
To a large sauce pot, add cans of tomato paste, 1 can of puree and 1 can of tomato sauce. Mix thoroughly.
Layer uncooked rice on top; add other can of puree, 1 can mild Rotel and 1 can original Rotel. Mix thoroughly to ensure rice is surrounded by moisture (needs to absorb for proper cooking process)
Add chopped onion, 1-2 cans of tomato sauce (depending on thickness preferences) and remaining cans of Rotel. Mix thoroughly.
Add chili powder, garlic powder, black pepper, mexican seasoning and cajuns choice. Mix together, then add Franks hot sauce and ground meat.
Pour ~2 shots of apple cider whiskey (optional) and burn the alcohol off before adding to the pot. Mix thoroughly, then cook on low heat for 2-3 hours before serving.
Watch Part One of our Super Bowl Basics episode here to follow along!
For Buffalo Chicken Tenders:
Cook frozen tenders of choice according to package directions. Then toss in a sh*t ton of Franks RedHot sauce. Easy hack, you're welcome!
For Chili Cheese Nachos:
Layer tortilla chips on a baking sheet; top with ground beef (seasoned with taco seasoning or seasong of your choosing), fresh salsa and a blend of mexican cheeses, colby jack and monterey jack cheese. Bake in oven until melted and delicious. Enjoy immediately, because who wants to wait?