This is my chili recipe that I varied from my father in law's

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Name: Leitner Chili
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 15
Cuisine: not set
Ingredients: 2 lbs ground sirloin (90% lean); 2 14oz can Petite-diced tomatoes; 4 14oz can Dark Red Kidney Beans; 1 tbsp Cumin; 2 cloves Garlic pressed; 3 whole vidalia onion chopped; 4 whole Bell pepper Use Red, Yellow and Orange; 10 tbsp Chilli Powder; 4 tsp Salt; 1/2 tsp Tony's Creole Seasoning; 1 cup water

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INGREDIENTS

2 lbs ground sirloin (90% lean)
2 14oz can Petite-diced tomatoes
4 14oz can Dark Red Kidney Beans
1 tbsp Cumin
2 cloves Garlic ; pressed
3 whole vidalia onion ; chopped
4 whole Bell pepper ; Use Red, Yellow and Orange
10 tbsp Chilli Powder
4 tsp Salt
1/2 tsp Tony's Creole Seasoning
1 cup water

INSTRUCTIONS

Chop an onion, and place in the chili pot with the meat. Heat on med-high. Add a dash of chili powder and cumin.

Break apart the large chunks as it cooks and begin chopping the rest of the veggies.

Once the meat is browned, kill the heat and add the rest of the ingredients into the pot.

Stir until well combined and start the heat on medium low.

Allow to simmer for at least 15-20 minutes until the veggies beginning to soften.

Check the taste after about 10 minutes

NOTES

This recipe started as venison, and I adapted it to bison meat. I now usually just use ground turkey. I find that Jennie-O has a great consistency.

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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 15 Servings

Calories: 46
Calories from Fat: 9 (20%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 59.9mg		2 %
Potassium 240.6mg		6 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 3g	12 %
	Sugars, other 6.7g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 46

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