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This recipe was submitted for the contest Creative Chili, Soup and Stew.
Kelly Lane | Hamilton County EC
2 pounds chili-grind buffalo
2 pounds chili-grind wild hog
2 pounds chili-grind venison
2 large onions
8 cloves garlic
1 can whole tomatoes (16 ounces)
1/2 cup ground New Mexico chili powder, divided use
4 3/4 cups water, divided use
1/4 cup flour
1. Combine all meats in a large pot over medium-high heat and cook until browned. Meanwhile, purée the onions, garlic and tomatoes in a food processor.
2. Add 1/4 cup chili powder to browned meat, and stir until meat is thoroughly coated. Add puréed tomato mixture to the meat along with the remaining chili powder, mixing well.
3. Bring the mixture to a boil, then add 4 cups of boiling water to the chili. Cover and simmer about 4 hours over low heat, stirring occasionally.
4. Finally, stir together the flour with 3/4 cup water, and stir the mixture into the chili. Bring to boil again. Remove heat, let stand 20–30 minutes, and then serve.