- app. 1lb sirloin tips, cubed
- app. 1lb pork, cubed (I used a loin)
- app. 1lb venison, cubed (I used a shoulder )
- 2-3 cloves garlic, minced
- 2 large cans whole tomatoes
- 1 can tomato paste
- 32 oz. beef broth
- 2 cans pinto beans OR 1lb dry beans, soaked overnight
- 1 tsp chili powder
- Handful fresh herbs: sage, parsley, a little oregano
In a large pan, brown sirloin tips, then pork, then venison (leave the fat in the pan to use when browning the venison).
When finishing up the venison, toss in the garlic to soften.
Transfer all meats (and the garlic) to a large stockpot. Add beans.
Sprinkle chili powder over meat and beans.
Add tomatoes, tomato paste and half the broth to the pot. Toss in herbs.
Simmer gently over low heat, stirring occasionally, for at least 3-4 hours (the longer the better). Much like spaghetti sauce, if you need to run out for something, just turn off the heat under the pot and then start it up again when you get back.
Add broth as needed, then water if necessary after you’ve added all the broth. You want a nice, thick consistency somewhere between soup and stew.