Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Live, TomCyndiA, Kimro, Mark Walker, Adam bellar
61695 Registered Users
Top Posters
dogcatcher 81009
stxranchman 52092
RWH24 44568
rifleman 44073
BOBO the Clown 41973
BMD 40612
bill oxner 37550
Big Orn 37484
txshntr 34254
sig226fan (Rguns.com) 31169
facebook
Forum Stats
61695 Members
46 Forums
425663 Topics
5874060 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Topic Options
#5501277 - 12/26/14 08:22 PM Venison Chili
n_rut Online   content
Woodsman

Registered: 10/13/05
Posts: 220
Loc: Rockwall,Tx.
Looking for recipe(s), I made a big batch last year from a recipe I found here and failed to write it down. It was awesome chili, I remember poblano peppers, garlic, and shiner bock beer. If you have some recipes to share, I would be greatful. Thank You

Top
#5501280 - 12/26/14 08:24 PM Re: Venison Chili [Re: n_rut]
SapperTitan Online   content
Taking Requests

Registered: 11/17/10
Posts: 19883
Loc: Killeen/Ft Hood, TX
ErathKid on here makes some good deer chili maybe send him a PM.
_________________________
US Army combat engineer retired

https://www.facebook.com/scottsrusticcreations/

Top
#5501370 - 12/26/14 09:19 PM Re: Venison Chili [Re: n_rut]
kmon1 Online   content
junior

Registered: 09/27/06
Posts: 21288
Loc: Texas
Was this the one you are thinking of. Making a batch tomorrow

http://texashuntingforum.com/forum/ubbthreads.php/ubb/showflat/Number/4972797/Searchpage/1/Main/404763/Words/chili/Search/true/Re:_Deer_chili#Post4972797
_________________________
Guidelines / Rules of Conduct
http://www.texashuntingforum.com/rules.htm

RULES for using the TRADING POST
http://www.texashuntingforum.com/forum/u..._PO#Post1959111

Top
#5504565 - 12/28/14 03:09 PM Re: Venison Chili [Re: n_rut]
dlrz71 Online   content
THF Trophy Hunter

Registered: 10/16/07
Posts: 9188
Loc: Arlington, Tx/Coke Cnty
Haven't tried it but looks good

Homemade Cajun Venison Chili, Cast Iron

First the meat:
Ground deer meat is great to use, and adding small cubed chunks is even better. use 2 or 3 lbs, gauge by the size of your pot. Still hunt deer meat is better for the quick cook method than deer that was run by dogs. Olive oil is great for sauteing the meat until brown, using your favorite seasoning. Drain if needed, set aside in sealed container.

Saute the vegetables:
Add a bit more olive oil and add a couple of chopped Vidalia onions, you’ll like the mild sweet flavor. Add one or two (two) chopped bell peppers (or three if small). Use all three colors if you can: red, green and yellow for effect. I like to bring the heat back up slowly, stirring often and adding a splash or two of marinade, or even honey mustard sauce. Don’t overcook- remove and place in sealed container.

Load the pot again:
You’ll be using canned vegetables here, one or two of your choice: red beans, pinto beans or both (undrained). Black beans are Ok, even a can of mixed vegetables. Whatever you like, chunk it in there. Start bringing the temperature back up. Add a 6-ounce can of tomato paste and 1/8 to 1/4 cup Worcestershire sauce during stirring process (taste as you go). Add two cans of Rotel tomatoes with green chili peppers, a 15 oz can of crushed tomatoes, and about 2 tablespoons of chili powder.

Add back the deer meat, stirring to blend. If liquid is needed use chicken broth, for a thicker/creamier chili add Tony Chachere’s Creole White gravy Mix; it thickens faster than flour. Simmer for about an hour with the lid on, stirring from time to time. Remove from heat, add back and stir in the sautéed onions and bell peppers and sprinkle with grated cheddar cheese. Cover until melted and serve with corn bread if you have it.
_________________________

Top



© 2004-2016 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide