Scott Crouch

This is a very simple and delicious recipe to make. I've made it with turkey, beef, bison, and venison and it turned out great every time. I think the next time I'm going to try elk. I wouldn't be a proper reviewer if I didn't make some changes to fit my own taste. lol I like a chunky, hearty chili. So this is what I changed, instead of 1 lb of meat. I use 1.5 lb and that works out better for me. Instead of the tomato soup, I use one 28-oz can of Red Gold whole peeled tomatoes. I dump them in and then I use my wooden spoon to crush them against the side of the pot. Some may choose to add some water, but I don't. Other than that, I keep everything the same. *Pro tip: If your chili comes out too soupy. Use a potato masher to crush up some of the beans, but not all. This will thicken up your chili pretty good. Enjoy