Jeepers Dave, I make it a bit different every time.
I only use venison if I'm using venison, alot of people mix in some beef or pork but I use a bit of bacon fat sometimes. Mostly I'll fry some onions & peppers, jalepeno, habernero, them long skinny red ones, whatever so long as theyre hot. Once theyre almost done I'll add the ground venison for a few minutes, then put it all in a crock pot with a little tomato paste, some beef boulion powder & a bunch of chilli powder, add a bit of water, maybe some wine or beer & turn it on med. If I have any leftover venison steaks I'll cut them into chunks & drop them in, sometimes I'll throw in some mushrooms. I'll cook it for a couple hours adding water or more bacon grease if needed or more chilli powder or ground pepper if it needs it. I never measure anything so I cant give you that, I just taste it often & add stuff when I think its needed, no one ever complained about anything except if it was too hot :twisted: & thats just too bad.
I'f you do it my way make sure you start with more than you want. I usually end up eating a good portion as I cook it.
2-3 lbs of coarse ground venison
3 tablespoons olive or vegatable oil
1 large yellow onion, chopped
5 cloves of garlic, minced
1 14 1/2 oz can of beef broth
3 14 1/2 oz cans of diced tomatoes
1 12 oz can of tomato paste
1 lime, juice of
1 tablespoon brown sugar (optional)
1 tablespoon crushed red chiki peppers
1 tablespoon cayenne pepper (optional, can use none or less, or what the hell, more)
2 teaspoons ground cumin
2 teaspoons dried mexican oregano
Saute onions and garlic in oil until opaque, Remove. Brown ground venison in oil until pink is gone. Place meat and onion and garlic in large pot or Dutch oven. Slowly add and stir in beef broth, tomatoes, tomato paste, lime juice, brown sugar, spices and crushed pepper. Simmer mixture from 1 to 3 hours. I usually simmer it longer than an hour. At altitude it can take a while. If cooked or canned beans are added simmer for another 1/2 to 1 hour. Also can be mixed with hominy, rice, or whatever.
This is kind of a basic recipe. I don't believe I have ever done it the same way twice. Just depends on he conditions, what I have available, etc. Has worked with deer, elk, and antelope. Fun to cook in a cast iron pot over a Coleman stove or I have even used the coals of a campfire.
I have a fresh batch of deer I am going to use in elk camp next week.
Here is the one I use and just love. Still looking for others.
4 # browned venison
2 pk Williams Chili Seasoning in the venison while browning.
4 cans pinto beans
28 oz Diced tomatoes
16 oz Tomato sauce
Chili Powder to taste
Black Pepper - lots to taste
3-4 tbsp - Beef flavored stock- the real thick stuff in a small container.
1 whole onion chopped
3-4 cup - bell pepper flakes
1 Bottle Pace Picante w/Cilantro - hot, med or mild
1 tbsp Oregano
3-4 tbsp oil
1/2 bottle of ketsup if you want to sweeten it up.
Fill pot (this recipe makes a lot of chili) the rest of the way with water and simmer. The longer the better.
A skillet of skillet cornbread and butter and feast on!
The above two recipes are about the same as mine, I usually
put about a half Lb of mild grnd pork sausage in it as well as about 1/2 lb grnd beef, and
2-3 halfed onions. then the wife gets into it with her Cayanne
pepper, which is usually a bit uncomfortable to me but it does
kick it up a bit.
I had some HOT Sausage just made.. Did I tell you its HOT.. YEP.. two bites will put sweat on your forehead hot.... The wife can make chili with out this and its still smoking a month after its put in freezer..
I just don't think they make a pot that can take that much heat at one time :lol:
I don't think she could use this to make chili that would be fit for human consumption.. :lol:
With all due respect and affection: Anyone that would put beans in chili would whizz in their cornflakes :lol: Corn, rice, barley, even a few lentils...... but BEANS.....dang, I just had to go brush my teeth thinking about it :wink: (there might be no really bad chili....somes just better'n others)