Venison Chili
10-31-2012, 09:17 PM
#2
Fork Horn
Join Date: Mar 2010
Location: Southeast Nebraska
Posts: 452
Mine is just a hodgepodge of stuff I throw together. Always comes out delicious. I make mine in large batches in the slow cooker. (Usually two slow cookers actually).
I start by browning the burger. I use a frozen meatless chili base. Comes in a small tub. I think it's made by hormel...
Dice up an onion or two. Throw in a can or two of sweet corn. Couple cans of chili beans with sauce, a cople cans of ro-tel diced tomatoes with habaneros. I dice up a few green chilis and jalapeños. Maybe even a habanero if the store has em. I grind up a clove of garlic and throw that in too. No real measurements. Just throw it in.....
I let it cook all day, throw it in the fridge overnight, then reheat and eat the following day. Always better the second day. Then I freeze it all in small Tupperware so I can warm up a owl whenever I want throughout the winter.
does anyone ever throw a capful of vinegar in their chili? My dad did this forever. It's delicious. Gives the chili a tangy flavor. Mmmm mmmm good.
I start by browning the burger. I use a frozen meatless chili base. Comes in a small tub. I think it's made by hormel...
Dice up an onion or two. Throw in a can or two of sweet corn. Couple cans of chili beans with sauce, a cople cans of ro-tel diced tomatoes with habaneros. I dice up a few green chilis and jalapeños. Maybe even a habanero if the store has em. I grind up a clove of garlic and throw that in too. No real measurements. Just throw it in.....
I let it cook all day, throw it in the fridge overnight, then reheat and eat the following day. Always better the second day. Then I freeze it all in small Tupperware so I can warm up a owl whenever I want throughout the winter.
does anyone ever throw a capful of vinegar in their chili? My dad did this forever. It's delicious. Gives the chili a tangy flavor. Mmmm mmmm good.
11-01-2012, 10:04 AM
#3
Spike
Join Date: Dec 2007
Posts: 29
3 pounds ground venison
1 pound chunk venison, to give it more bulk
1 large sweet onion, chopped fine
I cook all of this together before adding the other items. Brown in largest soup pan you got!
4 (15 ounce) cans beans, drained-black/assorted YOU chose!
2 (28 ounce) cans tomato sauce
2 (6 ounce) can tomato paste
1 can tomato juice IF you like it soupy IF you like it thick, skip!
I personally don't like tomatoes in my chili. You like them, substitute out some of my sauce OR just add some tomato/stewed TO your liking.
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
You can top with cheese and all that when served if you like!
Simmer for 30 minutes to 8 hours (add water as needed with long simmers). The longer it simmers, the more tender the chucks become. Enjoy.
1 pound chunk venison, to give it more bulk
1 large sweet onion, chopped fine
I cook all of this together before adding the other items. Brown in largest soup pan you got!
4 (15 ounce) cans beans, drained-black/assorted YOU chose!
2 (28 ounce) cans tomato sauce
2 (6 ounce) can tomato paste
1 can tomato juice IF you like it soupy IF you like it thick, skip!
I personally don't like tomatoes in my chili. You like them, substitute out some of my sauce OR just add some tomato/stewed TO your liking.
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
You can top with cheese and all that when served if you like!
Simmer for 30 minutes to 8 hours (add water as needed with long simmers). The longer it simmers, the more tender the chucks become. Enjoy.
11-01-2012, 12:18 PM
#5
Nontypical Buck
Join Date: Mar 2004
Posts: 2,445
We had a contest at work, and I won with this recipe. You can go all venison if you like, and of course adjust seasonings to your taste. The thing that made this recipe was the roasted red hot pepper sauce.
Ingredients
2-3 lbs diced venison (1/4” cubes)
1 lb ground pork
2 smoked turkey drumsticks
2 onions chopped
Several chopped/seeded hot chilis – 2-3 each - jalepeno, cayenne and red hot cherry
1 cup roasted red hot pepper sauce (about 2 dozen total roasted red ripe jalepeno and hot cherry peppers and 1 roasted large sweet red bell pepper, peeled and mostly seeded, blended with oil, salt to taste and 2-3 cloves garlic)
2 15 oz cans diced or ground tomatoes
1 15 oz can of black beans
2 15 oz cans of chili beans
2 cans beer
1-2 Tblsp each, chili powder, cumin and paprika
Directions
Let all meats come to room temperature. Season diced meat with salt and pepper, dredge in flour.
Add some oil and butter to large pan over medium-high heat until HOT.
Brown diced meat in batches. The meat must brown, not bubble/steam. Add oil and butter as necessary. Remove meat from pan when brown.
Brown ground pork as above. Remove from pan.
Add onion and fresh peppers to the pan, add oil/butter if needed, season lightly with salt/pepper, sweat for 5 mins or so.
Add half of roasted red pepper sauce, sauté 5 more mins.
Add beer, tomatoes, browned meat and turkey legs, and dry seasonings to pan, heat to boil, then simmer until diced meat and turkey are tender. Stir occasionally, could be up to 2 hrs.
Remove turkey legs, pull and dice meat, add back to pan.
Add beans (I only drained the black beans), adjust consistency by adding water if needed, taste/adjust seasoning and simmer for another hour or so.
Serve with remaining pepper sauce and whatever else you like on chili. I served with pickled green tomatoes, red hot cherry peppers and onions.
Ingredients
2-3 lbs diced venison (1/4” cubes)
1 lb ground pork
2 smoked turkey drumsticks
2 onions chopped
Several chopped/seeded hot chilis – 2-3 each - jalepeno, cayenne and red hot cherry
1 cup roasted red hot pepper sauce (about 2 dozen total roasted red ripe jalepeno and hot cherry peppers and 1 roasted large sweet red bell pepper, peeled and mostly seeded, blended with oil, salt to taste and 2-3 cloves garlic)
2 15 oz cans diced or ground tomatoes
1 15 oz can of black beans
2 15 oz cans of chili beans
2 cans beer
1-2 Tblsp each, chili powder, cumin and paprika
Directions
Let all meats come to room temperature. Season diced meat with salt and pepper, dredge in flour.
Add some oil and butter to large pan over medium-high heat until HOT.
Brown diced meat in batches. The meat must brown, not bubble/steam. Add oil and butter as necessary. Remove meat from pan when brown.
Brown ground pork as above. Remove from pan.
Add onion and fresh peppers to the pan, add oil/butter if needed, season lightly with salt/pepper, sweat for 5 mins or so.
Add half of roasted red pepper sauce, sauté 5 more mins.
Add beer, tomatoes, browned meat and turkey legs, and dry seasonings to pan, heat to boil, then simmer until diced meat and turkey are tender. Stir occasionally, could be up to 2 hrs.
Remove turkey legs, pull and dice meat, add back to pan.
Add beans (I only drained the black beans), adjust consistency by adding water if needed, taste/adjust seasoning and simmer for another hour or so.
Serve with remaining pepper sauce and whatever else you like on chili. I served with pickled green tomatoes, red hot cherry peppers and onions.
