Happy Fall Y'all!

I love fall! And nothing says fall like chili, football, and bow hunting. And what better way to enjoy them than all together, amiright? I have been working on this chili recipe for years, tweaking it every now and then to take it to the ultimate level and I think this is it guys! It is warm, spicy, hearty, and the perfect meal for those chilly fall nights. It makes enough for a crowd or for leftovers and I have the perfect recipe to reuse those leftovers for something new: skillet chili con queso. And that is where the football comes in. College football is a classic Saturday pastime in my house and we love our chips and dips when it comes to game time snacking. It's my guilty pleasure for sure. And finally, in honor of fall and the start of deer season, the chili uses ground venison, my fave!

Chili recipe:

1 lb ground venison

1 lb spicy pork sausage (breakfast sausage works great)

1 onion

1-2 hatch green chiles, roasted and peeled with most seeds removed

4 garlic cloves

1 can diced tomatoes

1 can beef broth

garlic salt

chili powder

paprika

ground cumin

shredded cheese (garnish)

sour cream (garnish)

green onions (garnish)

In a large skillet brown the ground venison and pork sausage together with seasonings until fully cooked, drain excess fat. While the meat is cooking throw your green chiles, onion, garlic, and tomatoes in the food processor and pulse until finely diced. Transfer meat to a stock pot and add veggie mixture. Pour in beef broth and bring to a simmer until broth has reduced some and everything is heated through. If you like a thicker chili ( as I do) you can make a slurry of 2 tbsp corn starch and about a cup of cold water (stir well until smooth, I like to use a fork) and add to your chili to help thicken it up.

Top with a good heaping spoonful of sour cream, and generous portion of the cheese and a sprinkle of green onions.

*** This chili is pretty spicy by my family's standards. If you want to go a little milder just use regular sausage instead of spicy or canned green chiles instead of fresh.

Skillet Chili con Queso

2-3 cups of left over chili

16 oz American processed cheese

Cut block of cheese into 1 inch cubes and throw in a large cast iron skillet. Add the left over chili and heat on medium low, stirring frequently until cheese is completely melted and chili is hot. Serve immediately with tortilla chips and enjoy the game!