I have bin in the mood to make some who has a good recipe . I don't like things too spicy so a mild recipe would be better.

Thanks Guys

Joe

Ah, good luck Joe. I opened a Favourite Chili Recipe thread some time ago and from memory only got one taker.

Cheers, Vince

I had one that I really liked but, believe it or not, the dog ate the recipe! If I can find another copy I'll post it. I found the original online and modified it some over time. About all I remember was that it used V8 juice.

My venison chili is mild, but differs slightly from batch to batch depending on the ingredients I have on hand, the basics are:

a pound or 2 of ground venison browned in a pan
one onion chopped and added to the the venison while browning

after meat is browned transfer to a crock pot with

a can of diced tomatoes
a can of beans (chili, red or baked)
a small can of tomato sauce (more if chili is too thick)
a small can of mild chilies - diced
a tablespoon of brown sugar
small amount of paprika
small amount of chili powder
a minced clove of garlic (or 1/2 tsp garlic powder)
a cup of mild picante sauce
salt and pepper to taste

simmer for a few hours.

Here is the original recipe as I found it online:

Deer Chili
2 lb Deer, or other game, ground
40 oz Red kidney beans, can
46 oz V-8 juice, can
3 oz Jalapeno peppers
1 tb Sugar
1 tb Chili powder
1 tb Cumin
1 1/2 tb Onion, dry, minced
1/2 tb Garlic salt
1/2 tb Red pepper
Brown meat in a black iron pot over medium-high heat. Drain jalapeno and chop. Drain kidney beans, rinse with cold water and drain again. After meat is brown, add all other ingredients and cook over medium heat for 4 hours. Add additional cumin, chili powder and red pepper to taste. Use caution with red pepper.


It was a bit hot for my taste. I can't remember exactly what we did on subsequent batches but I know we cut back on the chili powder, used milder peppers and added a can of diced tomatos. We used 2 kinds of beans, drained but not washed. I had all this written on my printed copy. If Bambi cooperates this year (and work permits) I'll try to recreate what we did last time. By the way, don't stick the recipe on the front of the fridge where someone can knock it off and let the dog get it...

Joe,

I can give you ingredients, but most quantites aren't measured.

1 pkg (approx 1 pound) ground venison (I mix mine with pork before I put it up in about a 60-40 ratio)
1 pkg (approx 1 pound) thin cut venison steak
1/2 large white onion
5-6 cloves garlic
approx 3/4 cup olive oil


Lets start cookin with what we have so far.

Heat the oil in a large heavy dutch oven(or cast iron pot if you have one) over medium-high heat, just till it starts to smoke

toss in the onion (chopped the way you like it, I prefer it finely chopped) and garlic (again whichever way you like it works, I like mine through a garlic press). Cook them 'till you can see through them.

While the O and G are cooking, cut the venison steak into whatever size pieces you like (I like mine cut into approx. 1/2" cubes), and brown them with the O and G (Kick up the heat before you put the meat in, you wanna sear the outer surfaces to keep the natural juices in). Once the meat browns, mix in the ground meat, reduce the heat, and simmer until the GM is browned. (At this point you have a pot full-o-meat, garlic and onion, I'm often tempted to stop there and start eating)

Drain excess grease before proceeding any further.

Remaining ingredients:

(2) 28oz cans crushed tomatoes (stewed tomatoes work too)
rinse the cans clean by filling halfway with V-8 and dump it in the pot

All amounts for the following are guesses:

Chili powder 1/4 cup
crushed red pepper 1/2 tsp
black pepper 1/2 tbsp
paprika 1/2 tsp
Frank's Red Hot sauce 1/2 cup
ketchup 1/4 cup
sugar (brown sugar if you prefer) 1 tbsp
A-1 sauce 1 tbsp

Mix in the above ingerdients, bring to a boil, reduce heat and simmer partially covered until the desired thickness is achieved, stirring often to prevent sticking, and make sure you scrape the side of the pot. Mix in (2) 16 oz cans Bush's Chili Beans (I prefer the Medium flavor), and heat 'till the beans are warmed through.

There soundin good fellas
Joe

I learned a neat trick last winter for chilli.........If you want to add some pork to the mix, brown up a pound of Jimmy Dean sausage and throw it in the pot. When you do this there is already a fair bit of the seasonings so you have to WAG the rest. For me I just add them in small portions until it smells, looks and tastes right. I never seem to write down the amounts or for that fact measure them so every batch is a bit different. One of these days I will do this in a repeatable version and write things down.
My dad made kick arse chili but he took the recipe to the grave with him. He made a dang wash tub full at a time (he never could make a small batch) and we froze the left overs........sure makes it nice to come in on a cold day and thaw out a container and be eating good chili in 30 minutes.

Slipshot,

That sounds like a good idea. I like my chili fairly seasoned up also.

I like to throw in the Jalapeno peppers, chili powder, and cumin, but I never add sugar, ketchup, or beans. I guess it's all what you get used to. We eat a lot of pinto beans down here, but not so much in chili, as I'm sure you already know.

When you get that recipe figured out I'll like to try it.

Cary

I never thought about puttin some sausage in, that is a good idea.
Joe

Hey I was thinking "this is going to be different" the first time I had it but its pretty dang good.....just use what ever sausage you like.

Its getting chili weather thats for sure!!!!!!

slipshot wrote:

Hey I was thinking "this is going to be different" the first time I had it but its pretty dang good.....just use what ever sausage you like. Its getting chili weather thats for sure!!!!!!

I make and consume chili year 'round (I also love Chili Dogs, so I always need to have some in the freezer)

Here's mine..add Deer insted of beef'

Big pot of Chili

4-5 sm. cans diced tomatoes
1 lg. can of mild chili beans
1 lb. burger
1 lb. steak
1 lb. ground sausage
1 lg. onion, diced
minced garlic, as much as you like
3 bell peppers, yellow, green. red.
Ground Cumin
McCormick, Creole Seasoning
Chili powder
the spices, I just dump it in til I think it's enough.
add some sugar to kill some of the acidity of the peppers if you want.

First I cut the steak up in small pieces, and cook all the meat, onion, and some of the garlic, cumin, chili powder, creole seasoning in a lg. skillet. Drain grease. Then I dice the peppers up and through everything in a lg. pot and cook on low heat for a couple of hours. I add more spices at this time as well.
You might think you need to add water to this at first, but as it cooks it thins out. Try it and if you like it send me $10. for the recipe..LOL

Thanks for the replys Guys . I think I will use parts of a few of these recipes. Now I just need to find the time to make some
Joe

Mild Chili......huh!
You might as well eat ice cream if your wimping out on chili without the good ingredients!
It is a good thing to burn the hair off of your tongue and cauterize your stomach . If you don't feel it exit you are not eating chili!!!!!!

WIMP

Just eat a deerburger!