Kenny and his brother both have some type of sensitivity to ketchup, tomato sauce, or spaghetti sauce; they break out in a sweat. The reason I tell you this is because the original Chili recipe from Campbell’s Healthy Request Healthy Cooking Made Easy was made with Condensed Tomato Soup and water. This was one tomato-based meal that didn’t leave him drenched, until I doctored it up.
Tonight, he sweated, but ate the chili. I have switched up the soup to V8 spicy hot juice and added in Rotel – Chili fixing tomatoes and green chilies.
This recipe won a chili cook off once. I did though make it a lot spicier and added in a secret ingredient or two. One a cook doesn’t give out the secrets; really, I can’t remember all of the extras I added in to give it the kick.
This meal is low carb when served over cauliflower rice or eaten by itself. My Fitness Pal nutritional break down without rice: Serves 8 serving size is about 1 ½ cups. My Fitness Pal is an approximate.
Calories per serving – 252, carbohydrates 18g, Fat 6g, Protein 29g. Add in the rice per serving .8cup-calories – 150, carbs 35g, Protein 3g.
The secret to cooking venison is how you soak it the day before you cook it. Granny taught us to soak the meat in saltwater the night before. She also used milk.
2 pounds of venison ground large or diced into bite size pieces (you can use beef or turkey)
1 medium onion chopped
1 bell pepper chopped
2 garlic cloves minced
1 tablespoon of olive oil
4 tablespoons of Fiesta Quick Chili Mix
1 can Rotel Chili Fixin’-tomatoes and green chilies
1 46-ounce bottle of Hot and Spicy V8
1 26.5 can of black beans- rinsed (you can add in more beans if you want)
2 tsp marjoram
½ tsp pepper
In large stock pot sauté onion, bell pepper, minced garlic, diced up venison, and chili powder until meat is browned, stirring to separate meat.
Pour off fat- juice from meat
Add in marjoram, pepper, V8, tomatoes, and beans. Heat to boil.
Reduce heat and simmer for 10 minutes.
Serve over rice or cauliflower rice