Hillbilly Chilli

by Tom Hrabar
(Toms River,NJ,USA)

TOM’S HILLBILLY CHILI

¾ LB GROUND BEEF/VENISON

1 MED.SIZE GREEN/YELLOW ONION-CHOPPED

2 LARGE RED PEPPERS-CHOPPED

5 OR 6 TEASPOONS CHILI POWDER

½ TEASPOON BLACK PEPPER

½ TEASPOON SALT

4 TO 6 DROPS OF LOUISANNA HOT SAUCE

1 CAN (28oz) CRUSHED TOMATOES

1 CAN (15.5oz) GOYA PINK BEANS –DRAINED

OPTIONAL- 1 JALAPENO OR SERRANO PEPPER (SEEDED AND CHOPPED)

**OPTIONAL WITH VENISON ONLY-1/2 LB.BACON, SAUTEE AND ADD TO VENISON

CHOP ONIONS AND PEPPERS TOGETHER, SAUTE ON LOW FLAME WITH A LITTLE OLIVE OIL.DO NOT CARMELIZE.
ADD SOME WATER TO ONIONS AND PEPPERS, AND TRANSFER OVER TO A LARGE POT.

BROWN CHOP MEAT IN SAUCE PAN, DRAIN, ADD TO THE LARGE POT. *IF USING VENISON, DO NOT DRAIN.
ADD CAN OF CRUSHED TOMATOES, CAN OF PINK GOYA BEANS, AND MIX TOGETHER.

ADD CHILI POWDER, PEPPER AND SALT, AND HOT SAUCE.

SIMMER FOR ABOUT 20 MINUTES.

SERVE WITH GRATED CHEDDAR CHEESE AND ENJOY!

(ADD MORE CHILI POWDER IF YOU LIKE IT HOTTER)