Smoky Southwest Chili
- 2 lbs ground venison or beef
- 2 quarts (64 ounces) stewed tomatoes
- 1 can black beans drained
- 1 can kidney beans drained
- Celery, chopped (quantity based on preference)
- 2 tablespoons Up In Smoke - Southern Seasoning
- 1 tablespoon Fiesta Frenzy - Southwestern Rub
- 1 tablespoon ground cumin
- 1 tablespoon chili powder (adjust according to spice preference)
- Salt and pepper to taste
Brown the Ground Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon or masher and cook until it's no longer pink. Drain excess fat if needed.
Add Vegetables: Add the chopped celery to the pot and sauté it with the ground beef until it starts to soften.
Seasoning Time: Sprinkle the Up In Smoke - Southern Seasoning, Fiesta Frenzy - Southwestern Rub, ground cumin, and chili powder over the beef and vegetables. Stir well to evenly coat the ingredients with the seasonings.
Tomatoes and Beans: Pour in the cans of stewed tomatoes, black beans, and kidney beans (make sure to drain and rinse the beans beforehand). Stir the mixture thoroughly.
Simmer: Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. This allows the flavors to meld together.
Season to Taste: Taste the chili and adjust the seasoning with salt, pepper, and additional chili powder if desired. Remember that the flavors will deepen as the chili simmers.
Serve: Once the chili has simmered to perfection, ladle it into bowls and serve hot. You can top it with shredded cheese, sour cream, green onions, or any other favorite chili toppings.
Enjoy: Enjoy this smoky Southwest chili with your favorite accompaniments or as is. It's a hearty and flavorful dish perfect for chilly days or gatherings.
Feel free to customize the recipe based on your preferences, and don't hesitate to add a touch of your own favorite ingredients to make it uniquely yours!