A medium-hot chili made with Nilgai, venison or ground beef your whole family will love
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
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.
Find it online: https://therockymountainwoman.com/nilgai-chili/