Recipe of Super Quick Homemade Chad's Venison Chicken Chili
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Ultimate Chad's Venison Chicken Chili. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chad's Venison Chicken Chili, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chad's Venison Chicken Chili delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chad's Venison Chicken Chili is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chad's Venison Chicken Chili estimated approx 90 mins.
To get started with this recipe, we must first prepare a few components. You can cook Chad's Venison Chicken Chili using 15 ingredients and 2 steps. Here is how you can achieve that.
Ingredients and spices that need to be Make ready to make Chad's Venison Chicken Chili:
- 1 can Campbell's tomato juice (46 ounces)
- 1 can Bush's best chili beans medium (16 ounces)
- 1 can light red kidney beans (15 ounces)
- 3 cans diced tomatoes
- 1 can diced green chiles (4 ounces)
- 1 can V8 spicy hot (5.5 ounces)
- 1 can V8 original (5.5 ounces)
- 1 cup finely chopped onion
- 3 cups cooked and drained venison or beef hamburger
- 3 cups cooked cooled and cubed chicken or turkey
- 2 tablespoons chili powder
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 taps Melinda's original habanero fire roasted pepper sauce
Instructions to make Chad's Venison Chicken Chili
- Combine all ingredients in a large stockpot on the stove over medium heat stirring often until a slow boil, then reduce heat to simmer or the lowest setting and simmer covered for 90 minutes to 4 hours stirring occasionally. The lower the heat and the longer you simmer, the better the flavor.
- If you desire a chili that is not quite as spicy use original v8 instead of spicy hot and omit the eighth teaspoon of red pepper flakes. If too spicy after testing add original v8 or tomato juice as needed tooth in the mix to taste.
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