Deer Camp Chili (Crockpot)
This is something I came up with on a cold day at deer camp. Pretty delicious!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
camp
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 3 pounds chili grind or regular ground meat
- 1 large onion roughly chopped
- 3 tablespoons chili powder divided use
- 3 tablespoons ground cumin divided use
- 1 10 ounce can rotel tomatoes use hot if you like spicy chili
- 1 8 ounce can tomato sauce
- 1 11 ounce can v8 vegetable juice
- 1 15 ounce can ranch style beans use the kind with jalapenos if desired
- 1 cup water or more as needed
- 1/2 teaspoon crushed red pepper or more to taste
- 1 cup pace's picante sauce
- 1 cup grated cheddar cheese optional
- Carbohydrate 21.7309097508527 g
- Cholesterol 135.600475 mg
- Fat 41.0265512502615 g
- Fiber 6.41912491705572 g
- Protein 37.8927755001913 g
- Saturated Fat 16.3141391750461 g
- Serving Size 1 1 Serving (416g)
- Sodium 1228.50185001576 mg
- Sugar 15.311784833797 g
- Trans Fat 5.8422854000433 g
- Calories 608 calories
Brown meat and chopped onion in a large skillet. Add 2 tbsp. each of the chili powder and cumin. Stir and simmer for 5 minutes. Transfer the meat to a four quart crockpot and stir in the other ingredients, mixing well. Cook on high for 4 hours or low for 8 hours. Taste and adjust seasonings. Add salt and pepper if needed and a little bit of water if the chili is too thick. Serve topped with plenty of grated cheddar cheese. Enjoy with good friends around a campfire.
