Venison chili

I have approx. 6 lbs. of venison hamburger/ chili grind to cook along with about 2 lbs. of 80/20 beef hamburger. I have a really good chili recipe from my grandfather. I’d like to see some other fantastic chili recipes from the experts. I’ll be cooking for approx. 15-20 folks. Thanks in advance for sharing if you choose to do so.

(no beans)

tag

add some pinto beans

Many wont call it chili but its a very simple recipe and its chili to me.

1 lb ground deer
1/2 a large onion
chili powder
garlic powder
salt
pepper
can of ranch style beans.

Sorry guys, No beans allowed in my chili. I appreciate any and all suggestions!

Thanks again

this is as close as I can remember from my wife's recipe and should be pretty close.

3 tablespoons vegetable oil
3 pounds lean meat (coarsely ground*)
1/2 cup chopped onion
5 cups water (or unsalted beef stock)
2 bay leaves
1/4 cup chili powder (or 6-8 chili pods boiled or roasted and scrapped)
1 tablespoon salt (if needed at the end to taste)
10 to 12 cloves garlic (minced)
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper (more or less depending on heat tolerance)
1/2 teaspoon black pepper
1 tablespoon sugar
3 tablespoons smoked paprika
2 tablespoons flour
4 tablespoons cornmeal
4 tablespoons cold water (or more as needed to make a smooth paste )

Ill never understand where the mentality comes from that chili cant have beans, its just stupid.

Brown and simmer your meat for a couple of hours first. Add your onions and seasoning and simmer for an hour. Put tomato paste and a can of refried beans in there at the end to eliminate splatter. Any version of the above recipes will do. I never use a recipe. I like black beans in my chili.

Chili to me is a lot like sex. The worst I ever had was wonderful.

So what's the deal with all the bean hate? I make chili often, and wouldn't make it without beans. Good pinto beans add a lot of taste to the chili and sometimes I like to add a little hominy as well.

By no means am I a “bean hater”, I just like my beans with a hot pan of jalapeño corn bread and some Louisiana hot sauce. Chili with or without the beans is still Chili, just my preference is all I’m saying. Thanks for all the knowledge. Always looking to try something different.

The chili tastes good either way. I like mine without most of the time.

Okay my 2 cents on the beans thing is this. If you like beans put them in it if you don't leave them out. This whole if it's got beans it's soup if it don't it's chili is dumb.

I don't put tomato's in mine.

Trolls. You would be surprised what a dash of balsamic vinegar would add.

OMG!! Again???

Hey Bill, the picture of your plate of chili looks fantastic!!!

Simple and quick, buy a few packs of Williams Chili Seasoning mix, follow the instructions on the package. If you like the taste of Wolfe Brand Chili, add a can or 2 of it, and it will rates like you almost stole the Wolfe Brand recipe.

We buy the Williams in the 3 pound bottle, it works as a good spice mix for a lot of stuff, want a chili style meatloaf? Add a couple of tablespoons of the Williams Chili seasoning mix to it. For spicy pintos, add Williams, I have even used it when making sausage, both links and pound packs. It is idiot proof.

Can’t go wrong with a couple packs of Carrol Shelby Chili kit.

Thanks a bunch for your kind words.

Apparently so....

I ignore Trolls

When is the big event?

Beans are a cheap filler.

No beans.

Cooked at the office today. Cooked 10 lbs. of chili and boy it didn’t last long! Everyone said it was top notch.
1} 3lbs of ground beef
2} 7lbs of venison chili grind
3} 4 large sweet onions
4} 1 large red onion
5} 6 large jalapeños
6} 6 poblano peppers
7} 4 shiner bocks
8} 10 oz.chili powder
9} 4 garlic cloves minced

Added cumin, salt & pepper to taste. Also 4 cans Rotel fire roasted tomatoes and 2 cans rotel habanero. After the meat was browned, added all the other fixings and cooked/simmered on low heat for about 90 minutes. Fantastic tasting chili!!!

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)