Smoky Chili
Smoky Chili can be made with ground beef or venison that is slightly sweet with a smoky kick and just enough heat.
Servings: 10 Servings
Calories: 623kcal
Ingredients
- 1 1/2 pounds lean ground beef or venison
- 1/4 cup steak rub or all purpose seasoning
- 2 tablespoons olive oil
- 2 large onions diced
- 2 slices thick cut bacon diced
- 4 ounces green chiles
- 1 carrot grated
- 6 cups V8 juice
- 16 ounce can pinto beans rinsed and drained
- 14. ounce can diced tomatoes
- 1 cup chili seasoning
- Shredded cheese for serving cheddar, colby jack or pepper jack
- Sour cream for serving
- Candied Jalapeños for serving
- Fritos for serving
Instructions
- Mix ground beef or venison with steak rub.
- Press onto a grill pan in a thin layer or add to a skillet.
- Grill over direct fire until cooked through or reaches 165°. If cooking in a skillet, cook until well browned.
- Meanwhile, add olive oil to a dutch oven or large soup pan. Add dice bacon and onions, cooking over medium heat, stirring occasionally until onions are softened.
- Add green chiles and carrot. Continue cooking, stirring occasionally cooking 10 minutes.
- Stir in the V8 Juice, diced tomatoes and pinto beans.
- If ground meat is grilled, chop coarsely. Add to the pan along with the chili seasoning. Stir to combine. Lower to simmer and cook for 30 minutes.
- Remove from heat and serve with desired toppings.
Notes
Make it Spicy: Add 1- 2 teaspoons cayenne pepper or diced jalapeños for spicy chili.
Storage: Store leftover chili in a covered bowl in the refrigerator up to 4 days.
Freeze: Place in a zip to freezer bag and freeze up to 3 months. Thaw in refrigerator before reheating.
Reheat: Place chili in a pan with a bit of V8 juice or water and cook over medium heat, stirring occasionally until heated through.
Nutrition
Serving: 1g | Calories: 623kcal | Carbohydrates: 33g | Protein: 51g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Cholesterol: 163mg | Sodium: 546mg | Fiber: 4g | Sugar: 21g