Well i dont like beans and onions in mine so if your like me here is what you do.
1-can whole kernell corn(drained)
1-can tamato sauce(hot)
2-cloves garlic chopped
1-packet of mcormicks chili powder
4-5 dashes of worshtesire sauce
1-pound of deer meatw/fat.
1-can of tamato juice
1-can of diced tomatoes.
brown meat and garlic in sauce pan, add other ingredients in crock pot and set on low, add meat and garlic. I let my cook all night, stir every few hours. Salt and pepper to taste........you can double this recipe if you want.
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"ALWAYS LEAVE THE WOODS WITH SOMETHING"
-Michael T. Webster
"Sometimes the lord calms the storm, other times he calms his child, and lets the storm rage."
I've got a great recipe, particularly if you like it really spicy. I just ended up combining about 5-6 recipes to make this one. I can't remember it all right now, I'll post it later.
Ok,I'll be honest with you I don't use a measuring spoon so the amounts are estimates. I eye stuff out and taste test alot.
2lbs ground sweet sausage
4 lbs cubed Venison,fat removed
12-15 plum tomatoes,chopped
3 -5 large green chili peppers
2-large onions
2-4 cloves of Garlic
2 large green peppers
2-5 0zs.Chili powder
1 0z ground cumin
3 0z hot sauce.
2 cans of whole tomatoes med size.
2 cans of your favorite beer
5 cups of water
Brown your sausage and venison.
Add your chili's,G.Peppers, onions and garlic continue to saute.
I like add my dry seasonings at this point so that they penetrate the meat.
Now pour the cans beer into this mixture and continue to stir.You can alway's start with three cans and drink one your self. Use a beer with flavor.No light beers here.
When the beer is reduced add all your other wet ingrediants.
Bring the Chili up to a hard boil and then reduce heat to a simmer.
It's going to need to simmer for about 5 hours and reduce. Don't add any additional seasoning until the chili has reduced and is all most done. If you add a bunch of additional seasonings when the chili is watery,you could end up with a 5 alarm chili.Add salt and Black pepper and red chili peppers to taste.
If I start with enough fresh plum tomatoes, I won't need to add the extra cans of tomatoes to the pot. Use as many fresh ingrediants as you possible can,the difference in taste is amazing.
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Mine is pretty close to Charlies except 4 or 5 cans of beer and only add 2. No water and add a few cans of kidney beans. No pork sasuage or cubed meat. I use ground venison and venison sasuage. I lay off the chili peppers and go for more low to medium chili powder. Brings up the flavor without being to hot. Guess I will make some this weekend.
Okay, this is the real deal New Mexico not the Texican stuff. This is competition chili (no beans no tomato)
1 lb cubed meat (or burger)
4 cloves garlic
1 tablespoon cumin
1/4 cup chili rojo or molido
1/4 cup chili pequin
1/4 cup flour
canola oil
1 quart or so of water
salt to taste
Get some canola oil really really hot. Add your beef, brown it. Turn down heat, add garlic and chili and cumin flour. Let spices and flour toast and brown (stirring constantly). Slowly add your water stirring constantly so you don't get lumps. Let it get to deisred thickness. Add salt to taste. Let simmer for a few hours.
Pour this over burritos or have a bowl with some tortillas
Chili Recipe
and by the way, "Backhome we like the girl's who sing sopprano"
JK
