Count Gregor’S Celtic Chili

This robust chili combines the deep, earthy flavor of venison with the savory richness of ground chuck. Simmered for hours with kidney and pinto beans, it achieves a thick, comforting texture that warms the soul. The blend of tomato sauce, Worcestershire, and a touch of heat from jalapeos and relish creates a complex, aromatic profile. It is perfect for cold evenings, game day gatherings, or any time you crave a satisfying, home-style meal. Serve it hot with cornbread or over rice for a complete feast.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 1562.8

Dietary: Gluten-free

Description

This robust chili combines the deep, earthy flavor of venison with the savory richness of ground chuck. Simmered for hours with kidney and pinto beans, it achieves a thick, comforting texture that warms the soul. The blend of tomato sauce, Worcestershire, and a touch of heat from jalapeos and relish creates a complex, aromatic profile. It is perfect for cold evenings, game day gatherings, or any time you crave a satisfying, home-style meal. Serve it hot with cornbread or over rice for a complete feast.

Ingredients

3 pound Ground Chuck
1 pound Venison
60 ounce Tomato Sauce (plain)
4 ounce Garlic, Minced
8 ounce Worcestershire Sauce
8 ounce Mild Green Chiles
20 medium Fresh Jalapenos, chopped
8 ounce Datil Hellish Relish
8 ounce Hot Relish (Old El Paso)
5 large Vidalia Onions, minced
2 teaspoon Garlic Salt
1 teaspoon Seasoned Salt
0.5 teaspoon Oregano
4 cans Kidney Beans (15 oz each), drained
4 cans Pinto Beans (15 oz each), drained

Directions

1
In a large heavy-bottomed pot or Dutch oven, brown the ground chuck and venison over medium-high heat, breaking up the meat as it cooks.
2
Add the Worcestershire sauce, oregano, garlic salt, and seasoned salt to the meat and stir to combine.
3
Once the meat is fully browned, add the minced Vidalia onions, minced garlic, mild green chiles, and chopped jalapeos. Saut for 5 minutes until onions are softened.
4
Stir in the tomato sauce, Datil Hellish Relish, and Old El Paso hot relish.
5
Add the drained kidney beans and pinto beans to the pot, stirring well to incorporate all ingredients.
6
Bring the mixture to a boil over medium-high heat.
7
Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally to prevent sticking.
8
Taste and adjust seasoning if needed before serving warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1562.8kcal

% Daily Value *
Total Fat 57.2g88%
Saturated Fat 15.2g76%
Cholesterol 365.5mg122%
Sodium 8445.0mg352%
Total Carbohydrate 134.0g45%
Dietary Fiber 31.6g127%
Sugars 65.3g
Protein 135.9g272%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, venison, beef, ground chuck, beans, kidney beans, pinto beans, tomato sauce, worcestershire, jalapenos, garlic, onions, spicy, hearty, comfort food, simmer, celtic, gregor, american, meal

Read it online: https://www.chefs-mate.com/recipe/count-gregors-celtic-chili/