Or what passes for chili around here.
As I've grown older, chili is the only thing (so far) my stomach can't tolerate. It gives me acid reflux something terrible. So I go easy on the chili powder (avert your eyes, purists!).
But - I make up for it with a nice few shakes of Gunslinger hot sauce, teehee!
So - here's my easy sort-of chili, and since I was totally out of chili powder, Tony Chachere's made a great sub.
2 pounds deer burger
1 large onion, chopped
1/4 bell pepper, chopped
1 tablespoon minced garlic
Cook and drain (if needed) the deer meat in a large Dutch oven. In a separate pan, saute the onion, pepper, and garlic until soft and add to the deer meat. Add 2 cans diced tomatoes, 1 can tomato sauce, and 2 cans Ranch style beans (you can use the kind with jalapenos, if you like). Stir in about 3 tablespoons Tony's and some black pepper to taste. Hold off on salt until it's done, because Tony's is salty. Simmer for 30 minutes or more.
Jack always asks for rice to put under his chili. You can't see me but I'm rolling my eyes, LOL.
The other thing we had tonight was grilled squash slices, cooked in my new grill basket. Tossed them with a little olive oil, worcestershire sauce, and Tony's, and grilled for about 20 minutes, stirring occasionally.
This, my friends, was even better than the pseudochili...