Pivot Farm Chili
We have made this chili using ground beef, venison, buffalo, and turkey and they are all amazing. Use whichever ground meat you prefer. This makes an amazing mild base chili that you can add spice to as you see fit .
Ingredients
- 2 pounds Ground beef. (Can also use buffalo, venison, or turkey)
- 1 can Tomato Juice (46 oz can)
- 2 can Tomato sauce (15 oz cans)
- 2 can Kidney Beans drained and rinsed (15 oz cans)
- 2 can Pinto Beans drained and rinsed (15 oz cans)
- ½ Onion diced
- 1 ½ tsp Ground cumin
- 3 tsp Sea Salt
- 1 ½ tbsp Organic Cane sugar
- ½ tsp Dried Oregano
- ½ tsp Ground black pepper
Optional if you like spicy chili
- ¼ tsp Cayenne Pepper
- ¼ cup Chili powder
Instructions
- Heat a large pot over medium-high heat. Cook and stir ground beef in the hot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add all remaining ingredients and bring to a boil.
- Reduce heat and simmer covered for 1 1/2 hours.
If using dried beans:
- Soak beans overnight in fresh water. Leave in water until one hour before you would like to make the chili.
- Drain from water they were soaking in and place in a large pot with fresh water. Boil beans for 1 hour to soften before starting the chili. Drain and add to chili.
Top with cheese and or sour cream, or serve however you enjoy eating chili normally.
- We love it with cheddar cheese and a natural version of Ritz style crackers