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Rebel Six Two Belly Chili:


  • Yellow Onion (1)

  • Jalapeno (1)

  • Ground Meat (Venison Preferred) (1lb)

  • Rebel Six Spice Whitetail (1 TBSP)

  • Rebel Six Dragon Dust (1 TBSP)

  • Tomato Paste (1.5oz)

  • Roasted Diced Tomatoes (14oz)

  • Black Beans (13.4oz)

  • Beef or Venison Stock (1oz)

  • Sour Cream (2 TBSP)

  • Hot Sauce (1 tsp)

  • Water – (1/4 cup)

  • Monterey Jack Cheese (1/4 cup)


Cooking Directions:

  • Clean, Halve, Peel, and Dice Onion.

  • Clean jalapeno, slice half into rounds and mince other half. (Remove seeds for less heat.)

  • Heat large drizzle of oil in a pot over medium-high heat.

  • Add onions and minced jalapenos (add a pinch of salt and pepper) cook for 5-7 min.

  • Add Ground meat with rebel six spicy whitetail and rebel six dragon dust. Cook for 4-6 min.

  • Stir in tomato paste and cook for 1-2 min.

  • Add roasted diced tomatoes, beans and liquid, stock, and ¼ cup of water.

  • Bring to simmer and cook for 8-10 min uncovered.

  • White simmering chili make crema. Mix sour cream, hot sauce, salt, and pepper, add 1 tsp of water until drizzling consistency.

  • Divide chili into two bowls add crema and cheese!


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