Scott’s Chili

• 1 pound ground vennison or lean ground beef
• 1 onion, diced
• 1 jalapeño, seeded and finely diced
• 4 cloves garlic, minced
• 1 1/4 tbs chili powder
• 1 tsp cumin
• 1 green bell pepper, seeded and diced
• (1) 15 oz can of crushed tomatoes
• (1) 15 oz can of red kidney beans, drained and rinsed
• (2) 14.5 oz cans of diced tomatoes with juices
• 1 ½ cups veggie broth
• 1 cup beer (I use pale ale)
• 1 tbs tomato paste
• salt (a lot) and black pepper to taste

Toppings:

• Mexican cheese
• Green onions
• Sour cream
• Cilantro
• Cooked Wonton Wrappers
• Red onions
• Jalapenos
• Avocado & lime wedges

Directions:

1. In a large pot, combine the ground vennison or beef and chili powder.
2. Brown ground beef, onion, jalapeno, and garlic. Drain any fat.
3. Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
4. Top with cheddar cheese, sour cream, green or red onions, cilantro, cooked wonton wrappers, or other favorite toppings.