Okay okay, I know this recipe has a terrible name. But that’s because it is my husband’s recipe. He created it (with a little help from Google and me) two years ago for a chili cook off at his workplace. He took first place! Anyway, the reason for the tragic name… one of my husbands’ friends gave him deer meat and it was just hanging out in our freezer. He decided that the chili would be even better with deer meat so he dubbed it “Bambi Chili”… I know, I know, it’s terrible. But that’s the name the chili won under and the name just stuck.
But confession… it’s really good despite the sad name, ha!
2lbs ground beef or venison
1/2 onion, chopped
1 tsp ground black pepper
1/2 tsp garlic salt
5 cups tomato sauce
1 (16 oz) jar Pace Picante salsa (mild or medium)
1 package Williams Original chili seasoning mix
2 (15 oz) cans light red kidney beans
2 (15 oz) cans dark red kidney beans
1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease. Put in crock pot.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans to crock pot. Mix well and cook on low for 8 hours.
Does anyone else eat their chili over rice? One evening when we were living in China my dad had brought a couple of surprised guests home for dinner and mom knew the amount of chili she had made just wasn’t going to cover everyone. So she made a pot of rice to go with it and served the chili on rice. Our family liked it so much that from that point on we always ate chili on rice. It’s actually kind of weird for me to not eat chili on rice (or at least with noodles – yeah Cincinnati Chili!).