2 Tbsp butter
1 large onion
4 cloves of garlic
2 lbs of venison or substitute beef or any other game meat
3 ribs of celery, chopped fine
1 large can of peeled tomatoes
3/4 cup of red wine
2 bay leaves
6 cloves
3 Tbsp chili powder
1 can of kidney beans
1 can of black beans
Sour cream
Cheddar cheese
Fresh Jalapenos

Melt butter in large pot and add onions until caramelized. Add garlic and saute 2 minutes. Add ground meat and celery and saute until meat is browned, then add red wine and reduce. Add tomatoes and break them up with a potato masher and let cook at medium heat for about 20 minutes. Add bay leaves, cloves and chili powder and let cook for 20 minutes stirring often. Add beans and reduce heat to simmer and let cook for 20 more minutes stirring often.

Chili will be thick, you can adjust by adding beef stock. Before serving adjust spices and remove fat from top of chili.
Serve alone, in a bread bowl or with elbow macaroni. Top chili with sour cream, shredded cheddar cheese and fresh jalapenos! Enjoy!

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