Ingredients
12
12 servings
- •2 tablespoons vegetable oil
- •3 pounds ground venison
- •2 stalks celery, diced
- •3 cups chopped white onion
- •½ teaspoon dried red pepper flakes
- •1 tablespoon garlic powder
- •¼ cup chili powder
- •2 (28 ounce) cans diced tomatoes
- •1 (16 ounce) can tomato sauce
- •½ cup gold tequila
- •½ cup orange juice
- •2 (15 ounce) cans chili beans in sauce
Instructions
- Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
- Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 294
- Carbohydrate: 26g
- Fat: 6g
- Fiber: 7g
- Protein: 30g
- Sugar: 10g
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