Are you hiring?

Here is mine.....

First pot of the season thread......

Hey Cast, we’re hiring if your in the tire business. As for your chili SnakeWrangler, looks mighty tasty!!!

I just made chili about two weeks ago. After reading these recipes it has me wanting to cook chili again. I am still doing "honey do this and honey do that" after the last mess I made in my wife's kitchen.

I told the wife last night I was going out to see if I could shoot a good "chili pig", as we are about out of the last batch I had in the freezer. It was pretty cold out there and I only lasted until about 11:00 and no hogs showed up ! Saw a few coons and one bobcat...but coon chili doesn't sound too appetizing to me.

Smoked Venison Chili
Ingredients:
½ pound bacon finely chopped
2 lbs ground venison
1 lb venison tenderloin or backstrap – cubed

3 medium white onions – chopped
5 jalapeno peppers – seeded and chopped
2 tbsp minced garlic
2 tbsp comino (cumin)
1 tbsp onion powder
3 tbsp chili powder
2 tbsp cayenne
3 four ounce cans of Hatch green chiles – diced
3 cans of diced tomatoes (don’t drain)
1 small can tomato sauce
1 cup water
(Optional – depending on regional preference) 1 -2 cans of Bush’s Chili beans. If using beans you can eliminate the 1 cup of water.

Directions:
Place bacon in a cast iron skillet and put in smoker @ 250* until bacon begins to render. Place venison in skillet and stir. Cook for only 10 minutes in smoker and slowly finish browning meat either over a stove or gas grill. (ground meat takes on smoke very quickly).

While meat is slowly browning, add all other ingredients to a crock pot set to high. Cover for one hour or until hot – stir as needed to blend all ingredients. When veggies and spice blend are hot, add meat (do not drain any juices) to crock pot.
Stir well and cover for a minimum of one hour on low, stirring often. (I prefer to put my crock pot on warm and let it sit overnight, unless we are having chili for dinner)