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Easy Family Chili
Many thanks to Nancy Greathouse for this recipe.

~ 1 1/2 lb's deer burger or ground beef
~ 1 - 2 medium onions, roughly chopped
~ 1 - 28oz can diced tomatoes
~ 1 - 10oz can tomato soup
~ salt and pepper
~ chili powder
~ 2 cans cans dark kidney beans
~ 1 -2 cans pinto beans, optional

In a large heavy bottomed pot or dutch oven, cook the meat with the onion until brown. Don't break the meat up too much. Drain.

Add the tomatoes, soup and a tablespoon or more of chili powder. Salt and pepper to taste and stir together.

Drain the beans and add the juice to the pot. Stir.

Bring to boil stirring constantly. When boiling, reduce heat to low.

If you want to eat soon, leave uncovered and simmer 45 - 60 minutes until it is as thick as you want it. Stir every 15 minutes.

If you want to eat later, cover and simmer for 90 minutes or until as thick as you want it. Stir every 15 - 20 minutes.

With either method you choose, once the chili is desired thickness, stir in the beans and adjust the taste with more chili powder.

Simmer 20 - 30 minutes stirring every 5 - 10 minutes to keep from sticking.

Serve with thick cut buttered toast or saltines.


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