RED BULL RANCH CHILI

Serving (approx. 6-8 if followed as written)

Place into a large Pot: Place on low heat initially, turn to a simmer when all ingredients are added (all these initial ingredients add or subtract to create a balanced mixture of beans to tomatoes and meat. The base should be more tomato than liquid from the bean cans) (also add or subtract per the number of people your serving) Add Chili powder, salt & pepper to taste

Pinto beans 3 cans (1 drained, 2 un-drained) ((2) large cans 1lb 13 oz, (1) 14 oz)
Kidney beans 3 cans (1 drained, 2 un-drained) ((2) large cans 1lb 13 oz, (1) 14 oz)
Stewed Tomatoes 3 cans un-drained (14 oz)
Black Olives 2 cans drained (semi-chopped) (14 oz)
Green Olives 1 can drained (semi-chopped) (14 oz)
Diced tomatoes 1-2 cans (14 oz)
Tomato Sauce 1 can (14 oz)
Enchilada sauce (mild or hot) add as necessary to create consistency (Mex. Isle at store)
Diced Green Chiles ((2) 4 oz cans) (in Mexican Isle at store)

Pre-cook in skillet: (grill in skillet until golden brown then add to large pot and mix together)

Garlic whole clove chopped
Jalapeno’s 1-3 (depending on how much heat you want)
(consider taking seeds out to decrease temperature)
Onions yellow 2-3 chopped

Pre-cook in skillet:

Hamburger (90% lean) 2- 3 pounds, grill, drain grease add to pot and mix together.
Linguisa (mild or hot) 1-2, grill until brown on outside, cut into bite size pieces, place back into pan and grill until inside of linguisa is brown. Add to pot and mix together.

* I have substituted the hamburger with both elk burger and deer burger. You can also add summer sausage (pork- ½ pound) for flavor. I have also added chunks of lean meat deer or elk back strap at times (cut in bite size chunks pre-cook and add to pot).

* Serve with fresh chopped onions (yellow) and grated sharp cheddar cheese

* Serve with fresh cooked corn bread.