Triple Meat Chili Recipe by StephieCanCook
Cooking Instructions 2 hours 1 Heat avocado oil in a large pot over medium heat. When oil shimmers add steak cubes and cook until browned on all sides but not cooked through (about 2 minutes). Remove from pot to a small plate or bowl and set aside. 2 Add ground elk/venison, ground pork, and onion to the pot. Season with about 1/2 tsp salt. Cook until meat is browned breaking into bite sized chunks as it cooks. About 10 minutes. 3 Add all canned items, the steak pieces, and the Chilly Chili seasoning. Stir to combine all ingredients. (If chili looks too thick for your liking add some of the reserved tomato liquid but keep in mind the tomatoes leach out additional liquid as the chili cooks anyway). Taste and adjust seasoning as desired. 4 Stir in baking soda if desired. It will foam as you stir which is normal. This is the neutralization. Bring chili to a simmer. Cover with lid vented and allow to simmer gently for 2-3 hours for the best flavor, stirring occasionally to ensure there's no sticking or burning. Turn heat down as necessary to keep at a gentle simmer. 5 Serve with your favorite toppings such as shredded cheese, diced green onion, sour cream, jalapeños, tortilla or corn chips, etc. A side of cornbread is also excellent with this chili. Enjoy! 1 Heat avocado oil in a large pot over medium heat. When oil shimmers add steak cubes and cook until browned on all sides but not cooked through (about 2 minutes). Remove from pot to a small plate or bowl and set aside. 1 Heat avocado oil in a large pot over medium heat. When oil shimmers add steak cubes and cook until browned on all sides but not cooked through (about 2 minutes). Remove from pot to a small plate or bowl and set aside. 2 Add ground elk/venison, ground pork, and onion to the pot. Season with about 1/2 tsp salt. Cook until meat is browned breaking into bite sized chunks as it cooks. About 10 minutes. 2 Add ground elk/venison, ground pork, and onion to the pot. Season with about 1/2 tsp salt. Cook until meat is browned breaking into bite sized chunks as it cooks. About 10 minutes. 3 Add all canned items, the steak pieces, and the Chilly Chili seasoning. Stir to combine all ingredients. (If chili looks too thick for your liking add some of the reserved tomato liquid but keep in mind the tomatoes leach out additional liquid as the chili cooks anyway). Taste and adjust seasoning as desired. 3 Add all canned items, the steak pieces, and the Chilly Chili seasoning. Stir to combine all ingredients. (If chili looks too thick for your liking add some of the reserved tomato liquid but keep in mind the tomatoes leach out additional liquid as the chili cooks anyway). Taste and adjust seasoning as desired. 4 Stir in baking soda if desired. It will foam as you stir which is normal. This is the neutralization. Bring chili to a simmer. Cover with lid vented and allow to simmer gently for 2-3 hours for the best flavor, stirring occasionally to ensure there's no sticking or burning. Turn heat down as necessary to keep at a gentle simmer. 4 Stir in baking soda if desired. It will foam as you stir which is normal. This is the neutralization. Bring chili to a simmer. Cover with lid vented and allow to simmer gently for 2-3 hours for the best flavor, stirring occasionally to ensure there's no sticking or burning. Turn heat down as necessary to keep at a gentle simmer. 5 Serve with your favorite toppings such as shredded cheese, diced green onion, sour cream, jalapeños, tortilla or corn chips, etc. A side of cornbread is also excellent with this chili. Enjoy! 5 Serve with your favorite toppings such as shredded cheese, diced green onion, sour cream, jalapeños, tortilla or corn chips, etc. A side of cornbread is also excellent with this chili. Enjoy! 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