Spicy Herbal Chili

Bold flavors mixed with powerful herbs became completely immersed in the tender and juicy meats and the spiciness to the chili was absolutely perfect. I served it with fresh grated sharp cheddar cheese, sour cream & a French baguette but you could also serve it in a bread bowl.

Yields 8 servings

2 lb lean ground beef or venison
2 (15 oz) can dark red kidney beans, drained
1 (15 oz) can black beans , drained
1 (8 ounce) can tomato paste
1 (15 oz) can organic diced tomatoes
1 15 oz can tomato sauce
1 cup water
1 jalapeno pepper, chopped
1 habanero pepper, chopped
1 med onion, chopped
3 large clove garlic, minced
2 tablespoons corn meal
3 teaspoons ground cayenne pepper
5 tablespoons chili powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoon white sugar

Directions:
Cook ground beef or venison over med/high heat, cook and drain if desired.
Add in onion, and peppers, cooked until softened (5mins),
Add in minced garlic, cook and additional 3-5 minutes until heated through.
Mix together tomato sauce, paste and water, add to meat mixture
Stir together Cheyenne pepper, pepper, chili powder and add to meat mixture
Add in diced tomatoes and beans, Stir together.
Stir together corn meal and salt and add to mixture.
Stir until thoroughly combined, cover and cook on low 45 mins- 1 hour stirring occasionally.

Serve in bowls, top with cheese, sour cream. Serve with French baguettes, or crackers.

Oh so good!

I hope you enjoy!