Anyone have a good chili recipe

All the recipes are about the same. I like to brown, and cook the meat at least 3 hours before adding anything. It breaks down the meat and thickens the sauce a little. I add a can of refried beans at the end rather than masa to thicken the chili.

I'd also like one and will try your idea.

I coarse grind deer meat for chili. Here lately I have been using the chili seasoning from Williams. I get it at Brookshire's. I add a little cayenne, fresh garlic, onion and a little salt. Throw in a can of diced tomatoes and a small can of tomato sauce. It's good and easy. I normally use 1# of chili grind deer meat and 1# of pork sausage.

Another thing to do is to cook up a big pot of chili and freeze two to three quarts.

Artery Clogging Chili
AKA Block Chili

This is what works for me and what you will need to make it. I usually make it in 50 # batches but will do this one in 10 #s.
Go by your local butcher and get 2 lbs of beef fat preferably kidney fat. Most butchers will give it to you.
If he does not grind it for you just run it through the same grinder plate you do your chili meat when you get home.

Ingredients needed
2 lbs of ground beef fat
8 lbs of ground venison
8 onces of Pendrys chili seasoning
1 large onion
1 bunch of cilantro
Salt and pepper
1 large pan that will hold all 10 lbs of beef and fat
1 rather large crock pot yes th large ones will hold it

Now take that 2 lbs of ground fat place it in your pot and render it out.
I leave th cracklins in for more artery clogging
While th fat is rendering chop up th onion and cilantro
Now before th fat starts burning throw in the 8 lbs of ground venison, onion, and cilantro
Next salt and pepper and start stirring.
When it is all mixed thoroughly let it cook stirring occasionally until all th red has disappeared from th venison

Next comes th easy part while th meat is in th pot plug in that trusty ol crock pot so it can begin heating up.
When the red disappears from th venison transfer it to th crock pot
Your choice to cook on high or low depends on how much nap time you want just stir it every hour or so
After it cooks a while sample a small piece of it every now and then until the texture is to your liking.
When cooked to your personal liking ladle off as much fat as you like.
With crock pot still on stir in the 8 ozs of chili powder
When thoroughly mixed turn off the crock pot and let it cool slightly
At this point you should have aprox 8 - 9 pounds of chili base or as our parents and grandparents called it Block Chili
Now take 8 freezer bags or bowls and put 1 lb in each of them
If you use small bowls let it sit at room temp for an hour or so and it will form a grease cap on top for better preservation.
After an hour or so put the top on it and into the freezer.

When you are ready to eat chili just thaw it out add 1- 8 oz can of tomato sauce and 1- 8 oz can of water per pound of chili heat and serve

Now if you are at an age that you have lived longer than you have left to live as you open a container of it BAM memories of Block Chili on those cold days and hot dogs

quote=bill oxner]All the recipes are about the same. I like to brown, and cook the meat at least 3 hours before adding anything. It breaks down the meat and thickens the sauce a little. I add a can of refried beans at the end rather than masa to thicken the chili. [/quote]Works GREAT!!!!!!!!!THANKS!

Use Wick Fowlers.

Here's the link to my recipe from a while back:

http://www.texashuntingforum.com/forum/u...ipe#Post1137255

Just typed this out for a friend, so figured I would post. I don't like to use measuring cups and spoons unless necessary, as its adds more stuff to clean up.

2#’s of deer sausage
1 large onion
2-3 cloves of garlic minced
Handful of chili powder
Half handful of cumin
14 oz can of Italian style stewed tomatos
8 oz can of tomato sauce if you like it tomato ee
quart or so of beef broth
half one of those little cans of the chipotle peppers you get on the Mescan aisle


Chop the onion,garlic, brown it with deer. Add everything else and simmer for an hour minimum. Throw in a can of pinto beans towards the end if that is the way you swing. If you have chili meat and not sausage, fry your meat in bacon grease and add a couple tablespoons of Tony Chachere’s seasaoning. Go easy on the seasoning or you'll get it too salty.

Here is my recipe thjat took first place at a chili cook off a while back.

Brown 1lb of venison hamburger/grind
mix in 1lb of pork sausage

fry 1lb of bacon till crisp

carmelize 1 chopped onion, 1 chopped garlic clove in bacon grease

roast 2 large tomatoes,3 large jalapenos, and 1 habanero pepper. Scrape the seeds off all the peppers if feeding children or yankees

then add the following to the pot with the above

2 cans rotel tomatoes and green chilis
1 can tomatoe paste

I have my own chili seasoning that I make as I go, but wick fowlers will work almost as good, add in minced cilantro and 1 tabespoon of garlic salt and 1 tablespoon of cumin.

Cook slow either in a crock pot, or on stove. I then placed it in quart size zip lock bags and placed it in the fridge over night. The reason for the zip lock bags is to get the chili to cool as fast as possible to avoid any danger of food borne illness.

Let the chili sit over night and heat the next day

I've always found that cilantro loses it's flavor when cooked for a period of time. My garden is loaded with cilantro. I always add it near the end or after cooking.

I start with about 2# beef fat. Render is out. Add 12#'s course ground deer meat. Cook until tender. Add enough water to cover meat. Heat is up, but do not boil. Add one package of Morton's chill blend. David's is the only place I can find it. Stir it in. Cook about 1 hour. Add 1 large can tomato juice. When it gets done (about 2 hours) add 1 stack of rolled out crackers to thicken. Eat what you want, freeze the rest.

Here is a quick recipe for a batch:

1 lb. Meat-your choice (venison, beef, etc.)
1 large sweet onion, chopped
3 cloves garlic, crushed
1 TBS chili powder
½ tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1 tsp. cocoa
1 tsp. Tobasco sauce (or red pepper sauce of your choice)
1 14 ½ oz. can Hunt’s or Red Gold diced tomatoes w/green chiles
½ cup water
1 16 oz. can of kidney beans if desired

Cook meat, onion and garlic in 3-qt. sauce pan w/2 tbs. olive oil and drain.

Stir in remaining ingredients except beans and heat to boiling. Reduce heat to low, cover, and simmer at least 1 hour. Stir occasionally.

Stir in beans and heat to boiling. Reduce heat to low and simmer for 20 minutes. Stir occasionally.

With whatever way you decide to go when you get to mixing everything in put two teaspoons of brown sugar in it....it adds an awsome taste to any game tasting meat....love it with elk chili