While this is my sister's favorite chili recipe, she gave it to Moo who would make it a palate pleaser for Daddy and me by using venison. Also Niki says the quality of the chili powder makes all the difference...this is, after all, chili!
2 pounds ground sirloin (or chopped into bite-size pieces--cook's choice)
2 T olive oil
1/4 cup onion flakes
1 can kidney beans, drained
1 14 oz can chopped tomatoes
1/4 cup yellow mustard
Slightly less than 1 cup catsup
3 T Worcestershire sauce
1 1/2 T chili powder
Mesquite seasoned salt, to taste
Steak seasoning, to taste
Cook meat in large skillet with olive oil. As meat begins to cook, add onion, mustard, Worcestershire sauce, catsup and chili powder. Mix thoroughly. Add can of beans and tomatoes. Add mesquite salt and steak seasoning to taste. Simmer for half an hour and until thickened a bit. Best made ahead to allow flavors to mingle and merge.
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