Lorrie's Southwestern Chili

This chili recipe combines cooked ground venison or beef, onion, green pepper, and celery, with tomatoes, beans, corn, carrot, taco seasoning mix and chipotle tabasco sauce in the crock pot.

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Ingredients:

• Garlic salt
• 1 1/2 pound ground venison or ground lean beef
• 1 medium onion, diced
• 1/2 green pepper, diced
• 2 stalks celery, diced
• 1 medium carrot, grated
• 1 (15 ounce) can diced tomatoes
• 1 can (16 ounce) pinto beans
• 1 can (15 ounce) whole kernel corn
• 1 package taco seasoning mix
• 1 tablespoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon chipotle tabasco sauce, or to taste

Method

Sprinkle garlic salt to cover bottom of skillet. Brown the ground venison or beef, breaking into small pieces. Add the onion, green pepper, and celery and cook until meat is browned. Meanwhile, add the grated carrot to a 3-quart crockpot. Dump in all three cans of vegetables, complete with the liquid. Add the taco seasoning, garlic, basil and chipolte tabasco sauce. Stir to mix. When meat is done, drain, and add to the crockpot mixture. Cook on low for at least 4 hours for flavors to blend.

Notes: Great served with corn muffins.

Number of servings: 4 - 6

Submitted By: Lorrie Palmer
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