Page 1 of 2 12 LastLast
Results 1 to 10 of 15

Thread: Chili

  1. #1
    Senior Member
    Join Date
    Mar 2013
    Location
    Cleveland, OH area
    Posts
    614
    Thanks
    54
    Thanked 125 Times in 109 Posts
    Congratulations
    92
    Congratulated 35 Times in 5 Posts

    Chili

    Guys its cold here today and I've got a hankering for some venison chili. Anyone got a good wildgame recipe they would like to share?

  2. #2
    Senior Member
    Join Date
    Jun 2011
    Location
    Kingwood, TX
    Posts
    1,746
    Thanks
    81
    Thanked 233 Times in 176 Posts
    Congratulations
    45
    Congratulated 30 Times in 3 Posts
    I shortcut things and use the 2alarm chili mix, but add rotels and 1/2lb velveeta cheese.

  3. #3
    Senior Member
    Join Date
    Jul 2011
    Location
    colfax, wa
    Posts
    5,223
    Thanks
    1,282
    Thanked 668 Times in 573 Posts
    Congratulations
    199
    Congratulated 24 Times in 11 Posts
    Ranch style beans, onions, garlic, jalapenos, red bell peppers, diced tomatoes, deer meet, bacon, seasonings, chili powder. Chop it all up and cook it in slow cooker until meat is done.
    Last edited by Musket Man; 02-28-2014 at 02:37 PM.

  4. #4
    Senior Member
    Join Date
    Jan 2014
    Location
    Kentucky
    Posts
    859
    Thanks
    244
    Thanked 201 Times in 187 Posts
    Congratulations
    44
    Congratulated 22 Times in 2 Posts
    2lbs of ground Venison
    1 large can of rotel mild
    1 reg can of rotel orig
    --reverse rotel for spicier

    Chopped onion
    Chopped bell pepper

    1 can light red kidney beans

    1 can dark red kidney beans


    Chili powder (I just dump some in and taste in an hour and add more if needed)

    I jar of chili sauce

    Brown the meat and Put it all in the crockpot on low for 6-8 hours. Or high for 4-8.

    Sent from my XT907 using Tapatalk
    "I love my country, I love my guns, I love my family, I love the way it is now, and anybody that tries to change it has to come through me, that should be all of our attitudes, cause this is America!!"
    - Charlie Daniels

    "Most democrats in WY are not like other democrats (they actually like babies, guns, and the constitution)"
    - AT Hiker

  5. #5
    Senior Member
    Join Date
    Feb 2013
    Location
    Central Kansas
    Posts
    511
    Thanks
    98
    Thanked 100 Times in 81 Posts
    Congratulations
    72
    Congratulated 25 Times in 3 Posts
    meat, chili powder, can of hot Rotel, green chilis, a squirt of Ketchup and some kidney beans. Mixes well with corn chips, cheese, and sour cream for some Frito Pie!
    Now therefore, please take your weapons, your quiver and your bow, and go out to the field and hunt game for me.
    Genesis 27:3 (NKJV)

  6. #6
    Senior Member
    Join Date
    Dec 2011
    Location
    Omaha, NE
    Posts
    119
    Thanks
    9
    Thanked 28 Times in 19 Posts
    Congratulations
    0
    Congratulated 1 Time in 1 Post
    2 lbs Venison Stew Meat
    1 package good bacon
    4 roasted poblanos (or hatch)
    3 cans Hunts roasted diced tomatoes
    1 can tomato paste
    1 package sliced mushrooms
    2 diced large white onions
    1/2-1 can of chipotles in adobo sauce (dice the peppers)
    1 six pack of Moosedrool - 1 bottle for the chili, 5 bottles for the cook
    8 cloves roasted and crushed garlic
    Diced green onions

    Seasoning:
    I eyeball a combination of chili powder, cumin, oregano, onion powder, garlic powder, cayenne powder
    Masa for later

    Fry the bacon and place on a rack to drain and crisp, dice after crisp
    Brown the venison in the bacon fat (key step)

    Roast the poblanos on the drill, steam in a bowl, strip skin and dice. Google roasting poblanos, its easy and adds incredible flavor
    Roast the garlic in an oven, super easy, youtube this too. Do the roasting while the bacon and venison is cooking on the stovetop.

    Throw everything except bacon and green onions in a stockpot or crockpot. Cook for 2 hours but the longer the better. It really helps break down the stew meat. This is the key to great chili.

    Serve chili and put bacon and green onions on top. Adding at the end helps with texture. I add fritos and sour cream, thats your choice.
    "Elk don't know how many feet a horse has!"

  7. #7
    Senior Member
    Join Date
    Dec 2011
    Location
    Omaha, NE
    Posts
    119
    Thanks
    9
    Thanked 28 Times in 19 Posts
    Congratulations
    0
    Congratulated 1 Time in 1 Post
    Quote Originally Posted by arwaterfowler View Post
    2 lbs Venison Stew Meat
    1 package good bacon
    4 roasted poblanos (or hatch)
    3 cans Hunts roasted diced tomatoes
    1 can tomato paste
    1 package sliced mushrooms
    2 diced large white onions
    1/2-1 can of chipotles in adobo sauce (dice the peppers)
    1 six pack of Moosedrool - 1 bottle for the chili, 5 bottles for the cook
    8 cloves roasted and crushed garlic
    Diced green onions

    Seasoning:
    I eyeball a combination of chili powder, cumin, oregano, onion powder, garlic powder, cayenne powder
    Masa for later

    Fry the bacon and place on a rack to drain and crisp, dice after crisp
    Brown the venison in the bacon fat (key step)

    Roast the poblanos on the drill, steam in a bowl, strip skin and dice. Google roasting poblanos, its easy and adds incredible flavor
    Roast the garlic in an oven, super easy, youtube this too. Do the roasting while the bacon and venison is cooking on the stovetop.

    Throw everything except bacon and green onions in a stockpot or crockpot. Cook for 2 hours but the longer the better. It really helps break down the stew meat. This is the key to great chili.

    Serve chili and put bacon and green onions on top. Adding at the end helps with texture. I add fritos and sour cream, thats your choice.
    Forgot 2 cans of large kidney beans
    "Elk don't know how many feet a horse has!"

  8. #8
    Senior Member
    Join Date
    May 2011
    Location
    North Umpqua River, Oregon
    Posts
    2,335
    Thanks
    408
    Thanked 509 Times in 317 Posts
    Congratulations
    51
    Congratulated 57 Times in 8 Posts
    From our family cookbook. We substitute the "ground beef" with ground venison.

    60 ounces Hunt's small red beans, reserve liquid
    75 ounces canned pinto beans, reserve liquid
    90 ounces canned kidney beans, reserve liquid
    105 ounces canned stewed tomatoes, diced
    3 pkg. Lawry's Chili Seasoning Mix (1-5/8 oz. each)
    3 1/2 pounds ground beef
    3 tablespoons Lawry's Seasoned Pepper
    1 small bunch celery, thinly sliced
    2 green bell peppers, seeded and finely diced
    2 large red onions, diced

    Empty all of the cans of beans and tomatoes (do not drain any of them) into
    a large stock pot; start cooking over low flame (just above simmer). Add
    the packets of Lawry's Chili Seasoning and the seasoned pepper; mix well
    and cover. Stir occasionally so it doesn't scorch on the bottom. In a large
    skillet, brown the ground beef; drain and add to the pot of beans. Wipe out
    skillet and saute vegetables over medium-low heat in butter or olive oil.
    Cover skillet to allow vegetables to steam, stirring occasionally. Once
    vegetables are tender, drain and add to the bean pot. Once the chili comes
    up to a simmer, let simmer for 15 minutes, stirring occasionally. Serve
    garnished with onion and grated cheese, if desired.

    This recipe makes about 3 gallons of chili. It freezes and stores very well.

    We have always called this "Dave's Chili" after the long-time friend and coworker
    that created it.
    Last edited by Umpqua Hunter; 03-01-2014 at 11:34 AM.
    Grand Slam #1005 + 2: Dall (1986 Yukon), Fannin/Stone (1987 Yukon), Bighorn (1988 Colorado Unit S-26), Stone (1995 British Columbia), Desert (2001 Nevada Unit 161), Bighorn (2009 Wyoming Unit 5)

  9. #9
    Member
    Join Date
    Jul 2013
    Posts
    40
    Thanks
    0
    Thanked 4 Times in 4 Posts
    Congratulations
    0
    Congratulated 7 Times in 1 Post
    I make my chili from just eyeballing the amounts and to taste, but I will try to estimate it as best possible:

    2 lbs elk burger
    1 small onion diced
    1 large (28 oz) can of crushed tomatoes
    1 small can diced mild green chilies
    1 bottle of beer (or water)
    3 TBL Chili powder
    1 1/2 TBL Ground Cumin
    1 TBL Garlic Powder
    Salt to taste
    Add heat to taste with chopped jalapeno peppers
    1 can of beans optional
    1 can of diced tomatoes optional

    Brown burger with diced onions and diced jalapeno until done, place in a pot and add all other ingredients (adjust for taste), heat until hot. I don't like beans in my chili, but adding can of beans is fine, so is a can of diced tomatoes for more texture.

  10. #10
    Senior Member
    Join Date
    Oct 2012
    Location
    Minnesota
    Posts
    597
    Thanks
    160
    Thanked 91 Times in 86 Posts
    Congratulations
    0
    Congratulated 20 Times in 5 Posts
    Quote Originally Posted by Musket Man View Post
    Ranch style beans, onions, garlic, jalapenos, red bell peppers, diced tomatoes, deer meet, bacon, seasonings, chili powder. Chop it all up and cook it in slow cooker until meat is done.
    That sounds good! Bet it warm you up to.

  11. The Following User Says Thank You to mnhoundman For This Useful Post:


 

 

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •