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Ingredients
⅓ cup olive oil
3 cups diced Spanish onions
4 pounds coarsely ground venison
Salt and pepper
2 cloves garlic, chopped
½ pound dried red kidney beans, soaked in water overnight
2 teaspoons cumin
3 tablespoons chili powder
8 dashes Tabasco
12 ounces canned green chilies
1 28-ounce can whole peeled tomatoes, coarsely chopped, liquid reserved
2 cups V-8 juice
1 medium yellow onion, finely chopped
2 cups grated cheddar cheese
Nutritional analysis per serving (6 to 8 servings)
34 grams carbs; 73 milligrams cholesterol; 641 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 27 grams fat; 10 grams fiber; 1207 milligrams sodium; 65 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large kettle, heat olive oil. Brown the onions and meat and season with salt and pepper. Add the garlic, kidney beans, spices, chilies and tomatoes. Stir until blended.
- Step 2
Stir in tomato liquid and V-8. Cover and simmer for about 2 hours.
- Step 3
When ready to serve, place in individual heatproof bowls. Sprinkle onion over top. Cover with cheese. Place under a preheated broiler until cheese is melted.
Private Notes
Comments
I have made many an NY TImes recipe, but this one stands out. I made it pretty much by the book, substituting canned beans for re-constituted dry beans. The canned chili peppers and canned tomatoes were fantastic. I used venison and also added some cooked chicken and sausage I had from other recipes. I think pretty much any meat would do just fine.
Editing my earlier: I had the heat too low. I turned up the heat to a bubbling simmer and this worked: simmering the chili at medium-low for three hours fully cooked the beans through. Insert facepalm…
The beans: use canned! Two hours is way, way too little time for uncooked beans. At two hours mine were crunching underdone. If you use reconstituted, either pre-cook to the bean package instructions or use a slow cooker for an all-day cool. I used two pounds of meat, to fit the largest stew pot we have. Or was plenty, but I would use much less onion next time. Sweet onions worked in lieu of Spanish. One large 4” diameter sweet onion sufficed for three cups.
Editing my earlier: I had the heat too low. I turned up the heat to a bubbling simmer and this worked: simmering the chili at medium-low for three hours fully cooked the beans through. Insert facepalm…
I have made many an NY TImes recipe, but this one stands out. I made it pretty much by the book, substituting canned beans for re-constituted dry beans. The canned chili peppers and canned tomatoes were fantastic. I used venison and also added some cooked chicken and sausage I had from other recipes. I think pretty much any meat would do just fine.