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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mrs. Seal's ABC Chili (Autumn Bambi Corn salsa Chili) Recipe

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This recipe for Mrs. Seal's ABC Chili (Autumn Bambi Corn salsa Chili) is from Forest City Gear 55th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground venison
about 32 oz. V8© Spicy
1 (14.5 oz.) can diced tomatoes
1 medium onion (diced)
2 tsp. Mexican oregano
1 tsp. Mexican chili powder
1 (15.5 oz) cans of Brooks© Chili Hot Beans
16 oz. sweet corn salsa (Edwards Apple Orchard)
1 (14.5 oz.) can stewed tomatoes (Mexican Style)
2-3 cloves of garlic (minced)
2-3 jalapeño or chili peppers (diced)
mini corn bread muffins (from 1 box of Jiffy© mix)
Directions:
Directions:
Brown the meat, drain the fat if sausage is used...otherwise no need to. Add all other ingredients (amounts are approximate as I do not use a recipe and do not make it the same each time) and cook slowly on stovetop or in a Crock Pot.

Serve with mini corn bread muffins.

Better yet...try "The Best Corn Bread I've Ever Had," see recipe by Deb Gille.
Personal Notes:
Personal Notes:
This is enough to make one medium Crock Pot full. When doubling the recipe, I use one pound of spicy ground venison sausage along with the plain ground deer. We do not have any fat added to the venison when we have it ground.

 

 

 

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