I've had a couple people ask me to post my chili recipe. My recipe is probably similar to something posted in the other thread, but I'll post mine up anyways. I've won three local chili cook off's with this recipe. Sorry, I will not have pictures this time.

Open a beer

Venison Chili:

1.25 pounds Venison, Chili Grind
1 pound Beef Sirloin, Chili Grind
1 tblsp salt
1 tblsp black pepper
3.5 tblsp Fancy Chili Powder
1 tblsp Cumin
1.5 tblsp Season Salt
1 teaspoon paprika
1 tblsp garlic powder
3 tblsp AP flour
1.5 green bell pepper, chopped fine
1 white onion, chopped
2 celery stalks, chopped
One large can diced tomatoes
3 cups of HOT water with 1 beef boulion cube disolved in it

just reading that was exhausting..open another beer

Remember my big red coated cast iron pot I always use in all my other posts? BUST IT OUT AGAIN!

Over medium high heat begin to brown venison and ground beef. Once meat is browned add all of the seasonings and blend into meat well. After blending seasonings, spoon in flour slowly, rolling meat to combine flour. Flour will soak up all juices. If 3 tblsp is not enough, add a little more at a time. One juices have been soaked up, add bell pepper, onion, celery. Saute for one minute, then add remaining ingredients and liquids. Liquids should cover meat by about 2". Cover pot and open another beer.

Simmer for 2-3 hours. Check every 20 minutes, while getting another beer. Try to keep liguid level about the same as when you started. If you need to add liquid, prepare 2 cups of boiling water with 1 beef boulion cube. Add as necessary.

Enjoy (with beer)!

I freeze all of my remaining chili. A one quart zip loc bag, full of chili, feeds two people perfectly.

Robert

why is there no beer drinking in this recipe

making it right now. Looks freaking great!