Eva’s Award Winning Chili

CHILI PIC

We had the pleasure of sponsoring the 2017 Aspen MGA Chili Cookoff this year. This award-winning recipe is PACKED FULL of flavor and is a must try!

INGREDIENTS:

  • 6 cups chicken stock
  • 2 cups salsa verde
  • 1 teaspoon Runnin Wild Gourmet Peppered Sea Salt Seasoning
  • 1 rotisserie chicken, cubed or shredded
  • 2 (15oz) cans of great northern beans
  • 2 teaspoons cumin
  • 3 large garlic cloves, chopped
  • 2 tablespoons dried onion flakes
  • 1 teaspoon fresh cracked black pepper
  • 1 jalapeno (half for garnish)
  • 4 tablespoons fresh cilantro, chopped (half for garnish)
  • 1 avocado (optional)
  • Sour Cream (optional)

PROCEDURE:

  1. Stove-top Method: Add chicken broth, shredded chicken, and the rest of the ingredients into a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
  2. Slow Cooker Method: Add chicken broth, rotisserie chicken, and the rest of the ingredients into a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Add the beans during the last half hour of cooking. Shred the chicken.
  3. Serve with desired toppings. Enjoy!

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Runnin Wild Venison Chili

VENISON CHILI PIC

INGREDIENTS:

  • 1 pound ground venison
  • 1 cup chopped sweet onion
  • 1 cup chopped green bell pepper
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons Runnin Wild Gourmet Wild Game Seasoning
  • 2 tablespoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14.5 ounce) can chicken broth
  • 1 tablespoon tomato paste
  • 1 (15 ounce) can red kidney beans, rinsed and drained

PROCEDURE

  1. Heat a small dutch oven over medium high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
  2. Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeno to pan; cook 10 minutes or until tender, stirring frequently. Stir in Runnin Wild Gourmet Wild Game Seasoning, chili powder, and other ingredients.
  3. Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil.
  4. Cover, reduce, heat, and simmer for 30 minutes. Add red kidney beans, and cook uncovered for 15 minutes. Serve and enjoy!

CLICK HERE FOR PRINTABLE