So i just made my first batch of deer chili ever and I must say it was good but not perfect. I used 2#'s of deer hamburg and 1# of pork. I feel like the pork may have meade it too fatty/greasy and taken away from the taste of the deer. What are the recipes yall use?

If we are doing venison, we go all venison or add some ground beef to stretch the good stuff. We also find the pork makes things too greasy. If we are doing a pork, tomatillo chili, it will be all pork and cooked to reduce the fat content. This is what works in our kitchen, your results may vary!

Leave out the pork, 100% venison.

I use 2-4 lbs venison, no pork. Brown it, season to taste with salt and pepper only, throw it in the pot. Drain 2 cans of rotel, dump them, half a bulb of garlic, one or two sliced jalapenos (more or less depending on how hot you want it), and a chopped onion. Add water to about 2 inches above the meat. Add Chili Powder, salt, black pepper, garlic powder, Cumin, paprika, and cayenne to taste. No two batches are exactly the same. Go easy on the cumin, heavy on the chili powder.

Heat to a boil, reduce heat to Med/Low and simmer for at least 2 hours. Preferably 4-6.

After simmering for at least 2 hours, Mix about a half cup of masa with water to make a milky/watery substance (not too thick). Mix this into the chili, stirring as you pour. This will thicken the whole thing up. If it ends up too thick, add a little water at a time till it's back to normal (Do this also for reheating).

Serve with flour or corn tortillas, chopped onions, and cheese.

This is my 'base' recipe. I like to play with it and try new things sometimes.. even added a tsp of cinnamon once and it was actually pretty good!

WE might add hamburger meat, but never have we added pork to our chili.

This is the 2004 Terlingua winner, and I make it with 100% chili-grind venison (skip the Crisco). I gray/brown it on the stove and drain but then cook in a crockpot on high, and my cook times are 1st dump-1-2 hrs, 2nd dump 1 hr, 3rd dump 1-2 hours, then add 4th dump and turn it off. I suspect there's no reason you can't just dump it all in at the beginning, though, and I suspect you don't have to use the different light/dark chili powders. It is outstanding but might be heavy on the paprika. I'm going to make more next week with less paprika and see what happens. In place of the bullion I use the cubes, and I add some water but it's very thick at the end.

Roger’s Recipe

Brown 2 ½ lbs of meat in 1 T of Crisco, drain.
Return meat to chili pot and add:

1 Can Beef Broth
1 Can Chicken Broth (Only add chicken broth as needed, you may substitute water)

Bring to a boil and add 1st dump. Reduce heat to a simmer & cook 1 hour for cut meat, less for grind.

Add 2nd dump, cook for 30 minutes.

Add 3rd dump, cook for 10 minutes and turn off.

30 minutes before turn in reheat chili.

10 minutes before turn in, add 4th dump. Adjust for salt and heat as necessary.

1st Dump
1 T Paprika
1 T Garlic Powder
1 T Onion Powder
1 T Beef Bullion
1 T Chicken Bullion

2nd Dump
½ t Salt
¼ t Jalapeno powder
½ t Brown Sugar
1 Packet Sazon Goya

3rd Dump
1 T Paprika
1/8 t Ancho Powder
1/8 t Habanero Powder
1 T Light Chili Powder
¼ t White Pepper
1/8 t Red Pepper
2 T Dark Chili Powder

4th Dump
2 T Dark Chili Powder
1 t Paprika
1 T Light Chili Powder
1 T Cumin
¼ Brown Sugar
1 t MSG

x2

This ^^^

I use 2lbs venison, 2 lbs wild hog (very lean that way), 4pkgs of chili seasoning, 3 cans chili beans, 3 cans kidney beans, 2 cans of rotel tomatoes. add water until it just covers the chili and let it simmer during the day. Can add more heat individually if wanted later.