A perfect, simple chili that will work with most types of game meat (Nilgai, Antelope, Elk, Venison, etc) as well as plain old ground beef.
I made it with Nilgai and it is my new favorite way to eat Nilgai…
PrintNilgai Chili
A medium-hot chili made with Nilgai, venison or ground beef your whole family will love
Ingredients
2 lbs of ground Nilgai, venison or beef
1 medium yellow onion, chopped
2 8 ounce cans of diced tomatoes
2 T chili powder
1 t of Aleppo chili powder (optional)
1/4 t of garlic powder
1 t ground cumin
1 t ground oregano
1 t salt
1/4 t cayenne pepper
2 15 ounce cans of kidney beans, drained and rinsed
Instructions
Brown ground meat in a Dutch Oven over medium heat until no pink is showing
Drain any excess fat
Add tomatoes and spices, stir well and cover
Simmer for about an hour, stirring occasionally and adding a little water if it seems too dry
Add beans and simmer for 10 minutes more
Serve with diced onion, sour cream, grated cheese, tortilla or frito chips, lime wedges and anything else that sounds good to you.
This was amazing! I added some avocado oil when browning the meat as my Nigali was very lean and 2 tablespoons of tomato paste and a cup of beef stock so that I could have more juice. I made your cornbread recipe as the side and there was barely anything left for the next day. Huge hit!
★★★★★
Thanks for letting me know! It made my day…
I made this without the beans. I used more chili powder and hot rotel. Love this!
★★★★★