Replies

Jinx's Jet Juice

2 – 15 oz. Cans Dark Red Kidney Beans, Drained
2 – 15 oz. Cans Pinto Beans, Drained
2 – 1.25 oz. Pkgs. Schilling Hot Chili Seasoning
1 – 16 oz. Jar Pace Salsa, Medium, with Cilantro
1 – 10 oz. Can RoTel Tomatoes & Green Chiles
1 – 7 oz. Can Pickled & Sliced Jalapenos (Herdez Brand @ Safeway)
1 – Medium to Large Onion, Red or Yellow, quartered
½ Blender Jar of Water
2 lbs. Venison, Ground or Cubed (I sometimes cube chops or steaks)
* Garlic, Red Pepper, Lemon Pepper, and/or Garlic Pepper as desired
* ¼ cup Olive Oil

Drain the beans and place them in a large pot.

Combine one half of the Chili Seasoning, Salsa, Tomatoes, Jalapenos, and Onion in a blender. Puree the mixture, then add half of the water and liquefy the mixture. Pour the sauce over the beans, and repeat for the remaining half of the ingredients.

If using ground venison, brown it off in a 12” skillet, adding any of the spices you wish to from the end of the ingredient list.

If using venison chops or steaks, cut the meat into ½” cubes and remove any fat. Heat the olive oil in the bottom of the skillet, and sear the venison. Add any of the spices you wish to from the end of the ingredient list.

Add the meat to the bean and sauce mixture. Cook over low heat for 4-6 hours. Transfer to freezer containers and freeze the chili. This is great for adding a little more fire to your dish. Thaw and reheat whenever you are ready to serve a real a$$-kickin’ treat!