And the winner is…
This year’s winner of our annual chili cook off is Noah’s Ark Buffalo Venison Chili! New to the Chili Cook Off? Every year The Garden Center staff competes with their best chili recipes for bragging rights.
It was a tough competition this time between Robin’s Rockin’ Chili, Noah’s Ark Buffalo Venison Chili, Mambo Turkey Chili and Wile E. Coyote West Texas Chili.
We also had Mediterranean music by Gypsy Caravan, pet adoption with San Antonio Pets Alive and a rose seminar with the San Antonio Rose Society. We like to throw a little party to get ready for the coming spring season. Check out our events calendar to see what else is coming up. If you didn’t make it this time, you can still try out the winning recipe below!
Noah’s Ark Buffalo Venison Chili
Makes a TON of chili! Use 2 medium/large slow cookers or 1 really huge pot. Be prepared to feed a whole bunch of people, or just reduce the recipe by half!
- 2 roasted red bell peppers
- 2 roasted pasilla peppers
- 2 lbs ground buffalo
- 2 lbs ground venison
- 2 lbs ground beef
- 1 large onion, chopped
- 6 cloves of garlic, chopped
- 1 big handful fresh Mexican oregano and parsley, chopped
- 4 cans tomatoes + 1 can tomato sauce
- 2 cubes chicken bouillon
- 2-3 tbsp apple cider vinegar
- 3-4 tbsp sugar
- 2 tbsp Worcestershire sauce
- 3-4 tbsp cornstarch + a little water
- 2 cans kidney beans
- 2 cans black beans
- Salt and pepper to taste
Heat the oven to 400º and put the red bell and pasilla peppers (whole) on a cookie sheet with a little olive oil. Bake for 20 minutes, flip them over then another 2o minutes. They are ready when they are charred and soft.
While the peppers are roasting, brown the buffalo, venison and beef in a skillet. Add the onion and garlic; cook until soft. Add the oregano and parsley and cook for a few minutes more.
Put the meat mixture in the slow cooker and add tomatoes, tomato sauce, chicken bouillon, apple cider vinegar, sugar and Worcestershire sauce. When the peppers are done, chop them up and add them to the slow cooker.
Put the cornstarch in a glass with a little bit of water and mix with a fork to get a creamy consistency. Add the remaining ingredients. Let the chili cook 6-8 hours on low or about 4 hours on high or simmer in a pot for several hours. Enjoy!