Anyone have a good one?

Brown and boil meat three hours before you add stuff. Put a can of refried beans in there at the end.

Here is the one I made over about 5 years of tinkering.....enjoy....feel free to PM for questions.....

I also mix venison and wild pig 50/50 using same recipe.....



AWARD WINNING “BUCK-SHOT” VENISON CHILI


DIRECTIONS:

Pressure Cook or Brown in Pan
½ lb bacon ground or chopped finely
3 lbs ground venison
1 lb Italian sausage

Bring to Boil, Then Simmer for 10 Minutes in Large Pot
2 lg or 3 med onions, chopped finely
3 med garlic cloves, chopped finely
5 jalapeño peppers, remove seeds, chopped finely
½ bunch cilantro, remove leaves, discard stems, chopped finely
1 tbsp cumin seeds (whole)
1 tbsp ground cumin
3 tbsp chili powder
1 tbsp sea salt
2 tbsp bacon grease
2 cups meat drippings from cooked meat

Add and Simmer for 10 Minutes
1 can (7 oz) Salsa Verde (Embasa brand)
1 can (7.5 oz) Chipotle peppers
1 can (12 oz) tomato paste
2 cans (28 oz) diced tomatoes

Add and Simmer for 30-60 Minutes
pressure cooked or browned bacon, venison, and sausage

Add MASA to Thicken if Necessary
Draw grease off top of chili into diced tomato can (approx ½ full). Slowly add up to ½ cup masa while whisking to remove clumps. Slowly add mixed masa to chili as necessary and stir thoroughly.

Enjoy alone or with your favorite toppings. I prefer fresh chopped onion, graded cheese, and sour cream!


INGREDIENTS:

½ lb bacon
3 lbs ground venison (or beef, wild pig, etc.)
1 lb Italian sausage
2 lg or 3 med onions
3 med garlic cloves
5 jalapeño peppers
½ bunch cilantro
1 tbsp cumin seeds (whole)
1 tbsp ground cumin
3 tbsp chili powder
1 tbsp sea salt
2 tbsp bacon grease
1 can (7 oz) Salsa Verde, (Embasa brand)
1 can (7.5 oz) Chipotle peppers
1 can (12 oz) tomato paste
2 cans (28 oz) diced tomatoes
masa


To reduce the “heat” you can leave out or use less chili powder or fewer jalapeño peppers or chipotle peppers.


Jes Stautzenberger
2-6-05

Few in this link from the past, including one I made last week again.

Chili link

Thanks all!

You'll want you meat t break up and do some f the thickening. I don't like to cook my onions over45 minutes.

Kmon1, I made this one today, and have to say it is spectacular!

I have used the mixes but like chili from scratch much better, even though it is all ways a little different since I do not measure most ingredients but these will be close.


3 lbs venison
1 lb wild pork breakfast sausage
1 pack of mushrooms ground
2 large sweet onions
2 cloves chopped garlic
2 Tbl spoons of cumin seed
Brown the above, skim most of the grease off the top then add all below bring to boil and turn down heat for slow cooking leaving the lid off the cooker so it reduces to a thick chili.

2 shiners for the chili and 2 for me
4 jalapenos chopped
2 Poblano or hatch peppers chopped
1 can rottel with Habanero
1 can fire roasted tomatoes
1 package sun dried tomatoes
4 oz chili powder
3 Tbl spoons of cumin ground
3 Tbl spoons of molasses
salt and cayenne to taste

How long are you cooking all this for?

I think I cooked it for about 2.5 hours in a Crockpot on high covered, then uncovered to desired thickness.

Use coarse ground venison or beef or a combo. Brown it in a cast iron Dutch oven with a little olive oil. Add SPG to taste, then add a little more G(arlic). Add a coarse chopped onion or two early in the fry to season the meat as they cook away. These onions will disappear in the soup.

Once meat is well browned add beef broth to half fill the pot and simmer it. And simmer it. And simmer it. Add water as needed. You will not need more beef broth, just water. Keep the pot half full, or more if you used a lot of meat. Keep the meat well under the water level. Now is when you add the chili powder. No fancy mixes for me. I make chili on the fly, using what I got. I also add a big shake of a six pepper coarse blend I found at Sam's. It adds flavor and a little heat. We're getting there now.

If you like, and I do like, add a large can of whole peeled tomatoes, but first pour the juice in the pot and squish the maters in your fist to reduce them as much as possible. These maters will also disappear in the soup, with the onions. With the maters, I add a couple small cans of Hatch Chili's and a small can of diced jalapeños.

You've pretty much got a good pot of chili right there. Season it to taste. Good, right? But it is thin. You need to thicken it. There's a thousand ways to thicken chili, I figure it comes from using what's on hand. Masa, flour, corn meal, crackers, tortilla chips, you name it. But brace yourself, I recently discovered using frijoles. Yup. Frijoles. Beans. Stupid beans in Chili. It is the best and tastiest thickener I have ever used.

Dump the can in a large bowl. Ladle some hot soup into the empty can and stir to clean leftovers and then dump it in the bowl with the frijoles and stir to thin the mix. Keep adding hot soup from the pot until you get good smooth frijole gravy and then add to the chili pot while stirring.

Now it's all up to you. Serve it with finely chopped yellow onion, finely chopped fresh jalepenos and/or serranos. Big bowl of shredded cheese and chips on the table. Maybe some extremely fresh pico. Bill likes to add fresh chopped cilantro from his garden. I'll bet that is also good.

Cook. Make it up as you go. Follow no recipe or plan. Be a caveman. Enjoy the chili.

Cast I see you are from North Texas, only yankees call it chili soup. SMH

C'mon man. I was referring to the thin soup stock before thickening. The soupy juice for you. I thickened it you know.

Just jerking your chain bud, but all the same you put beans in it. Yankee.

I was converted to using frijoles as thickener after trying it once. Don't try it or you too will be converted.

There are still no beans in my chili. Never will be.

I actually have been using refried beans as a thickner for many years, but in my beans. When I make beans I make a big pot, and at the end I will spoon a bowl out smash them and put them back in. Works well.

SMDH....you both disappoint me....one word.....MASA.....Hello?????????? Beans....really.....

Add MASA to Thicken if Necessary
Draw grease off top of chili into diced tomato can (approx ½ full). Slowly add up to ½ cup masa while whisking to remove clumps. Slowly add mixed masa to chili as necessary and stir thoroughly.

Tried this today and gotta say, man was it good. Thanks for the recipe!

I made 25lbs of this over Thanksgiving break in my 22qt roaster. My cook times vary, I cook about 2 hours between each of the first three dumps, then cut off when I dump the 4th. You'll have to add water along the way




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

Recipe by Roger Foltz - 2004 Terlingua International Chili Championship

You gotta do at least 3 separate dumps. This rehydrate the spices and chili powder to varying degrees adding depth to the dish.
I don't trust any recipe that doesn't include Sazon.

Just curious, which Sazon do you trust since there are many variations of the salt spice mixture.

OK, I use Wick Fowlers, sorry, blasphemy I know.

I use to run the chili cook-off trail back in the 80's. I always thought the winning chili's sucked

all recipes are overrated and the "chili Heads" all had "Big Heads"

its just freekin chili, make it the way you like it.....

You realize Wick got his start on the chili trail? Nothin wrong with Wick, though, I've used it more than once,


I actually tried five of the terlingua winners before deciding I liked the 2004 best.

AMEN!

Does this recipe use ground venison or cubed venison?

I want to use cubed venison, plus use wild hog pan sausage as well.

It's been 25 years since I made venison chili and didn't know what I was doing, venison came out pretty chewy, I was embarrassed.

Bill was you talking about cubed venison in your post?