Ingredients:

  • 1 can Great northern beans, drained
  • 1 can Light Red Kidney beans, drained
  • 1 can Pinto beans, drained
  • 1 can Pork and beans, drained
  • 1/2 cup Sweet Baby Rays BBQ sauce
  • 1/3 cup of mustard
  • 1/2 cup of Heinz Ketchup
  • 1/3 cup of brown sugar
  • 7 to 8 shakes of worcestershire sauce
  • 8 slices of crumbled bacon
  • 1/4 cup of red wine
  • 1/4 tsp of salt and pepper
  • 1 T of smoked paprika
  • 1 lb of ground venison
  • 1 green bell pepper, diced
  • 1/2 sweet onion, diced
  • 3 T of minced garlic
So if your reading this, then you’re about to embark on a journey of to a place pure ecstasy!! It is probably safe to say that I’m more proud of this recipe than any I’ve ever created. What started off as just a simple cowboy bean dish quickly turned into a chili that is out of this world and outside the box of what chili is. But make no mistake this is a chili and it’s amazing at that. Sweet and smokey flavors that are complimented with just a touch of tang and spice.  With this many layers of flavor your mouth isn’t going to be able to contain itself!! 

Smokey Buck Bean Chili:

  • Brown ground venison with 1/2 a diced sweet onion and 1 whole green pepper (diced) and 3 tablespoons of minced garlic.
  • Pour all remaining ingredients into chili pot or slow cooker, add browned venison mixture and stir together.
  • Cook on medium high heat until chili comes to a boil then lower heat to a simmer with a stove top for 2 hours stirring every half hour
  • If your using a slow cooker just cook chili on low for 3 to 4 hours. (make sure you use slow cooker liners…they help with the mess)
And that’s it! I know I know its sooooo complicated haha! Even though it’s a lot of ingredients, it’s very easy to make and extremely delicious!