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Thread: Chili

  1. #11
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    Quote Originally Posted by Umpqua Hunter View Post
    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.
    Hunter, I'm glad to see someone else using celery in their chili, my recipe is almost a twin to yours. I'll try your variation. All the guys in my elk camp thought I was nuts...until they tried it! I use ELK meat in mine, ground and some in small cubes. Great stuff!

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  3. #12
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    I do just the basic things. Venison, mild or hot chili beans, Diced tomatos, green peppers, kidney beans, chili seasoning packet, chopped onions, celery, chili powder, crushed red pepper, and then my two unique items I add a little cinnamon when browning the venison and after everything is mixed and simmering i had some brown sugar. this combo give the chili a layer flavor with sweet taste at the beginning going into the heat of the chili depending on how much chili powder and what beans you used.

  4. #13
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    Ummmm.....now I am getting hungry. I might have to try one or 2 of these recipes. Thanks for sharing.

  5. #14
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    Wow, a bunch of killer recipes! I now think we need to all meet in the middle, say Wyoming and have a chili cook off this season, lol.
    The only thing I can add to the great suggestions is to always brown your meat and then simmer it in Budweiser and red wine before bringing everything together! I always add a little brown sugar too.
    -Introduce someone to the outdoors this year-

    Genesis 27:3 (NLT) "Take your bow and a quiver full of arrows, and go out into the open country to hunt some wild game for me"

  6. #15
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    I've been on a diet, trying to trim down a bit but last night seeing this thread some more I broke down and ate a couple cans of chili just to get my chili fix.

    I've made the below with both deer meat and antelope and it came out pretty good. It was pretty easy too.

    1 pound lean ground meat

    1 cup chopped onion

    1 package McCormick® Chili Seasoning Mix, Original

    1 can (15 ounces) kidney beans, drained

    1 can (14 1/2 ounces) diced tomatoes, , undrained

    1 can 8 oz tomato sauce

    Cook ground meat and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
    Stir in Seasoning Mix and remaining ingredients. Bring to boil.
    Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
    Serve with shredded cheese, sour cream and chopped onion, if desired.

 

 

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