So this got erased and I’m having to do it from scratch. Grumble grumble. I make many styles and varieties of deer chili. Today’s turned out really well.

Slam’s Spring Onion 🔥 Hot Venison chili

One 15oz can mixed chili beans
One 15 oz can red chili beans
One 15 Oz can black beans
One 10 Oz can of hot diced tomatoes with habaneros
14 Oz of Nature’s promise organic mild salsa *
*(Important ingredient).
3 tablespoons ground black pepper
( no extra salt for people who struggle with high blood
pressure like me. )
One large Bunch spring onions chopped
2 oz Caribbean style hot sauce from 🌶 Sauce.
Factory in Tennessee
3 oz Organic Raw unfiltered apple cider vinegar with
the “mother.”
6 oz zesty fat-free Italian dressing
2 to 3 oz of extra virgin olive oil
2 to 3 Oz hot banana pepper rings
3 to 5 lb of venison burger with added fat
Cooked on high for an hour in the Crock-Pot
Cooked on low for 6 hours in the Crock-Pot **
(Very important step)**

Serves about 15 nice size bowls.. ( a completely full
midsize Crock-Pot)
Spiciness: About a 3 to a 4, on a 1 to 10 hot scale
With one being very mild and 10 being ghost 🌶 pepper🔥 hot.

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Slams favorite add-ons

 . Olives

 . Extra sharp cheddar cheese as a topping.

. Crackers in the chili.

. Eat with nice Deli breads.

put a nice scoop of sour cream, light sour cream with your dieting on top.

. Get daring and eat with extra hot peppers.

The below picture is some I’m taking to a friend.

Slam–