Cooking Louisiana - Chili with Deer Sausage & Rice

Chili w/ Deer Sausage & Rice
   "This is nose clearing, attitude adjusting, make yo' tummy happy Chili! Great meal to fix at the deer camp, or simply make a pot to simmer on the stove for when the kids are hungry or unexpected guests may drop by and you help clear up their sinuses ."
 
1- 1/2 - 2 lbs. Ground Chuck
1- 1/2 - 2 lbs. Deer Sausage (thin slices)
1 can of Pinto Beans (drain juice)
1 can of Dark Kidney Beans (drain juice)
1 can of Black Beans (drain juice)
1 can of Diced Tomato
16 oz. jar of Picante Sauce (medium flavor)
1 can of your favorite Beer
1 large Yellow Onion (chop small)
1 large Bell Pepper (chop small)
6 ribs of Celery (chop small)
1 Jalapeno (chop small)
1  tbsp. Minced Garlic
6 tbsp. Mexene Chili Powder
1 tbsp. Cumin
    seasonings: Salt, Black Pepper, Worcestershire
 
    In your large iron pot, brown the chuck and sausage. Season with salt and pepper. Strain out the drippings and add all of the ingredients to the pot, enough water to cover plus one more cupful and season to your taste.
   Bring pot up to boil then cut heat to simmer for 2 hours. You may need to add a little more water (or beer) as the pot cooks down. Just taste when you do that in case you need a little more seasoning.
   Serve over cooked rice. Hot skillet of cornbread, biscuits or soda crackers with butter couldn't hurt, eh? For those who really need a good "clearing up", have the hot sauce close by.

BassMan

 

 

 

 

 

 

 

 

 

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