Ingredients:
- 2 tablespoons vegetable oil
- 3 pounds ground venison
- 2 stalks celery, diced
- 3 cups chopped white onion
- 1/2 teaspoon dried red pepper flakes
- 1 tablespoon garlic powder
- 1/4 cup chili powder
- 2 (28 ounce) cans diced tomatoes
- 1 (16 ounce) can tomato sauce
- 1/2 cup gold tequila
- 1/2 cup orange juice
- 2 (15 ounce) cans chili beans in sauce
- Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
- Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
