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Adam & Makani Tabura's Venison Chili

Chef Adam Tabura and brother Makani join Lanai on Cooking Hawaiian Style - showing us how they make the famous venison chili that they serve on their Aloha Plate food truck! Chef serves this chili up with a fried egg on top, the way they grew up eating it on Lanai.

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Prep Time: 30 | Cook Time: 2-3 hours | Ready In: 3 hours
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2 lbs. venison, ground or chopped small
1/2 lb. Bacon, sliced and rendered
1-1 1/2 cup Chili spice blend, The Spice Rack
2 cup Onion, small diced
2 cup Celery, small dice
1/2 cup Garlic, minced
2- 16oz cans Tomato sauce
2- 16oz cans Diced tomato
1-16oz can Black beans
1-16oz can Garbanzo beans
Green bell peppers, small dice
1/2 cup brown cane sugar
Salt/ pepper to taste
water to adjust consistency

Cooking Process:

In a large pot heat bacon and cook on medium high heat until oil is rendered. Then remove bacon bits from pot ( reserve). Now add Venison meat and brown in bacon oil with salt and Pepper.  Once meat is browned, add chili spice and garlic. Cook for 5-6 minutes then add onions, celery. Cook and stir to prevent scorching on bottom of pot. Now add tomato sauce, diced tomatoes, black beans and garbanzo beans add a little water if needed to keep chili slightly lose so chili can cook for 2-3 hours. It will thicken as it cooks down. After cooking chili for a 2-3 hours on medium low heat, add green peppers, sugar and seasoning. If you like your chili a bit thicker in consistency make a small cornstarch slurry and thicken as u like. Enjoy!