GRIZZMAS

Grizzly Chili Recipes

Venison Chili

Isaac Goetzinger
Sales

3.5-4lbs (roughly) chopped venison steak
1 large onion
2 cloves garlic
1 large can chili beans (27oz)
1 can pinto beans (14oz)
1 can kidney beans (14oz)
1 can mild ROTEL tomatoes/green chilies
2 cans diced tomatoes
1 small can tomato paste
Chili powder
Paprika
Celery Seeds
Salt
Pepper
Butter
Fritos Scoops
Shredded Cheese

In a larger pot melt some butter and cook the venison, diced onions and garlic. Add some salt, pepper and chili powder to taste. Mix in beans and tomatoes/can of tomato paste. Stir in a few shakes of celery seeds and paprika then simmer for an hour adding more chili powder as needed. Serve with shredded cheddar cheese and Fritos Scoops.

BBQ Brisket Chili

Bryan Waskow
General Manager

Smoked brisket (1" cubes)
1 Chopped yellow onion
1 Chopped green pepper
2 chopped choice of yellow, orange or red pepper
4 stalks chopped celery
2 cloves finely chopped garlic
1 can petite cut no salt tomatoes
2 cans chili beans
1/2 cup Zing Zang Bloddy Mary Mix
1 tbsp BBQ sauce
1 tsp basil
3 to 4 tsp chili powder
2 tsp Double Secret Steak Rub
1/2 can beer

Cook beef, onion and garlic until onions are translucent.  Add other vegetables, cook about 3 min. Add beans tomatoes and Zing Zang.  Stir in basil, chili powder, Double Secret. Add beer.  Simmer at least an hour. If too thick add more beer.  Salt & Pepper to taste.

Thai Vegetarian Chili

Jon Ferguson
Graphic Design

3 teaspoons red curry paste
2 teaspoons ground cumin
6 cups vegetable broth
1 cup uncooked bulgur
1 large sweet potato, peeled and cubed
1 green bell pepper, chopped
1 medium red bell pepper, chopped
3 cans (15 oz) kidney beans, drained
1 cup coconut milk
2 cans (15 oz) tomato sauce
½ cup fresh cilantro, chopped
4 green onions, chopped (optional)
4 limes (optional)

In a pot, add curry paste, cumin, 2 cups of broth. Mix until curry paste and broth are blended well. Ad remaining broth, bulgur, sweet potato and bell peppers. Bring to boil over high heat then reduce to low simmer and cook for 10 min. Stur in beans, coconut milk, and tomato sauce. Cook uncovered for 7-10 min or until bulgur is tender. Add cilantro and season with salt and pepper as needed. Plate and add chopped green onions and lime. 

- Credit to www.somethewiser.danoah.com

White Chicken Chili

Raina Barloon
Graphic Design

1-1 1/2lbs Chicken Breast
1 Onion Diced
2 Cloves Garlic Minced
2 Cans Great Northern Beans (15oz)
24 oz Chicken Broth
2 Cans Green Chiles (4oz)
1 Can Mexicorn
Salt
Pepper
1 Tsp Oregano
1 Tsp Cumin
1/2 Tsp Chili Powder
1/4 Tsp Cayenne Pepper
4oz Reduced Fat Cream Cheese
1/4 Cup Half & Half

Toppings:

Jalapenos
Sour Cream
Tortilla Chips
Shredded Cheese

Add Chicken breasts to the bottom of the slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Add diced onion, minced garlic, great Northern beans, green chiles, mexicorn, and chicken broth. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours. Remove chicken to large mixing bowl, shred, then return to slow cooker. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened. Stir well and serve with desired toppings.

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