Here's mine. Looking for some new ones or adding a twist to this one. 1.5lbs venison .5lb ground pork 14.5oz diced tomatoes 15.5oz kidney beans 15.5oz pink beans 6oz tomato paste 4oz diced green chilis 12oz can of beer 1/2tsp oregano 1/2tsp cayenne 3tsp ground cumin 1/2tsp paprika 4tsp chili powder 4 diced up jalopenoes
1 TBSP butter 1 1/2# ground venison 1 tsp Lawrys 1 green pepper, diced 1 large yellow onion, diced 2 TBSP chili powder 1 TBSP cumin 1 tsp dill 1 tsp basil 1 tsp oregano 1 garlic clove, minced 1 or 2 chipotle peppers, chopped (can substitute jalapenos) 1/2 can or bottle of beer (BUD, MGD, Bud Light, etc...) 2 14.4 oz cans of stewed tomatoes 2 14.5 oz cans of pinto beans 1 14.5 oz can of tomato sauce 1 11.5 oz can of V8 Juice 1 1/2 TBSP worcestershire sauce 2 TBSP of your favorite BBQ sauce In a large stock pot on medium high heat, melt butter. Add venison and Lawrys, lightly brown. Add onions & green pepper. Saute until onions are translucent. Add all seasonings and chipotle peper, stir continuously for a minute or two. Add 1/2 of beer (drink the other half ), stir for 2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low & simmer for 1 hr. stirring it on occasion. There it be
2-3 lbs ground meat – brown and add - 1 lb Italian Sausage - 1 lb ground ven 6 in 1 tomato sauce – 28oz jar 6 in 1 is a brand usually found only at Italian food stores Any other brand will be ok Brooks chili beans hot – 28-32oz can chili powder packet - add to crock pot not to meat - One hot/one med 1 whole green pepper, or ½ green ½ red – chopped 1 medium yellow onion – chopped 1 can of beer Crock pot the above, and you will not be disappointed! :p
I substitute 1/2 the pork with venison. WHITE CHILI 2 Pablano Peppers 4 Jalapeno Peppers 4 Cloves of Garlic 1 Large Yellow Onions 1 TBSP Ground Cumin ¼ Tsp White Pepper 49 oz Chicken Broth 2 small cans of Diced Green Chilies 1 lb of Bacon 4 lbs of Ground Pork 2 large cans of Van Camps Pork & Beans 2 large cans of Cream of Mushroom Soup 16 oz of Salsa Verde 2” of large block of Velveeta Cheese Remove seeds and stem from Pablano Peppers and chop in small pieces and fry in one of the peppers in a fry pan with no grease. Cook until blacken and blistered. Add cooked pepper to food processor along with 2 cloves of garlic 1 onion, 4 jalapeno peppers, white pepper, and ground cumin. Chop fine; add some chicken broth to help blend smooth. Add these ingredients along with the diced chilies to the crock pot and ½ of the can of chicken broth. Let simmer. Fry the bacon in a frying pan along with the other chopped up pablano pepper and the other two cloves of garlic sliced. Fry bacon until crispy and remove all ingredients and add to the crock pot. Save the grease. Add the pork & beans to the crock pot. Fry the ground pork in the saved bacon grease. Strain off grease and save. Add cooked ground pork to the crock pot and add the remaining chicken broth to the crock pot. Chop the last onion and fry in the bacon grease. When cooked soft, strain off grease and add to the crock pot. Add the two cans of cream of mushroom soup, Salsa Verde and Velveeta cheese to the crock pot. Simmer at least until the cheese is melted.
Yes, I enjoy putting a small anount of cinnamon in my chili. Not too much, but if you get it right you will really enjoy the flavor it adds. The bacon and bacon grease always a good suggestion.
Try this for a twist on Texas Red , Jimmy Deans Extra Sage breakfast sausage add a 1/2 pound to your chili I love the extra something the spice and sage mix it added to my Venison Chili and Gumbo. I will post both recipes later when i get time to right em down since i cook by instinct.
All these recipes look great and good chili is good chili. Just a little trick to add some depth in flavor... I always carmelize my onions separate from my venison. Towards the end I add my tomatoe paste, chili powder, paprika and cumin. Turn the heat up just a little and carmelize the paste with the spice. When it starts to brown a little and some will stick to the skillet I dump it in the crock pot and deglaze the pan with beef stock or if you add beer to your chili you can use a little beer. Give it a try, I picked up that trick when learning how to make real deal Hungarian goulash.
One suggestion for a different flavor dynamic: My Dad and I like "sweet heat" and use up to 2.5 tbsp of brown sugar with a batch of venison chile (per 1 lb. venison). Get all the spices right then at the very end, add the sugar to taste and finally the hot peppers. Usually I'm the only one eating the chili except for my kids, so I can't add the heat until after I dish theirs out.
