Every once in a while, I get the itch to cook something. This time around, chili was my poison of choice because this winter won’t end and I’m silently protesting. This is probably the best chili I’ve ever made, so I’m required by law to share it. Seriously, this stuff is amazeballs.
Being as I’m pretty much stuck at home in my wonderful cast, I’ve decided to try and go through all the staples we’ve acquired in our freezer and pantry that may or may not be in danger of expiring or acquiring capacious amounts of freezer burn. Since cooking the crap out of something is always the best way to ensure tenderness, I whipped out the crock-pot.
2 lbs Ground Elk Meat
1.5 cups dry Red Kidney Beans
1.5 cups dry Black Beans
1 29oz can Tomato Sauce
1 28oz can Crushed Tomatoes
1.5 cups chopped Vidalia Onion
3 tbsp white Distilled Vinegar
3 tbsp Chili Powder
2 tsp ground Sea Salt
2 tsp ground Black Pepper
1/2 tsp Garlic Powder
1/4 tsp Dave’s Insanity Sauce