I’ve never found a can of chili in the grocery store that my husband likes. He loves my chili beans though. So, a couple years ago, I started making our hotdog chili in bulk and freezing it using my chili bean recipe without the beans. It’s a very simple recipe and I’ll add it to my cooking page, but I wanted to get into detail of what I do with about two pounds of venison burger.

Brown the burger with finely chopped onions (one large onion), salt and pepper, to taste. I add one tablespoon of chili powder for each pound of meat. When meat is browned add a half cup of water, a cup of catsup and a 1/2 cup of tomato sauce. Check for taste that suits you and your family and add more seasoning if you wish. Lower heat and let simmer for 30 minutes. I have a screened lid that I cover it with while cooking to let out the steam and keep in the mess from my stove while it’s cooking. Remove from heat and let cool. Once it’s cool, spoon out into servings as you need in freezer safe containers. I use the little containers that come in KFC meals because they’re the perfect amount for four hotdogs at our meals. I use them over and over.

I think they hold about 1/2 of a cup in each container and they freeze well.

Author: ritascountryways2022

I'm just a country girl living life my way on a farm with my husband and our critters. We've been married fifty years and been farming all of that time. We've moved from one family farm to one of our own and then to another family farm that has been in the family through at least six generations. In this day and age we could not have picked a better life!

2 thoughts on “HOMEMADE CHILI”

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