Printable View
Okay, the deer/elk tags are getting filled, and it's time for some chili.
Please post your wild game chili recipes in this thread.
Mod note: Let's not bicker about beans versus no beans. Personally, I prefer no beans. But different folks have different palates.
If your chili has beans, refer to it as chili with beans and not chili.
I don't have an original chili recipe that is any good, so I tried this one and like it quite a bit. Can use beans or no beans, I prefer beans but that is purely personal preference. Works with just about any red meat I've tried.
http://www.youtube.com/watch?v=nPItJS1gtVY
Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil.
This is my chili recipe that I originally made with beef but you can sub game meat out and it is just as good if not better, made a giant pot with venison recently and it was fantastic. For the bean haters you can just leave those out, for those who like some heat with their chili you can adjust the cayenne accordingly.
2 pounds ground beef or venison or whatever you want
1 pound stew meat, cubed (small)
2 onions (yellow), chopped
6 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cayenne pepper
3 teaspoons salt
2 teaspoons dried oregano
2 cans stewed tomatoes (14.5 ounce) & 1 can of Ro-tel (mild)
1 (15 ounce) can tomato sauce
2 can's of Bush's Chili beans
1) Combine meat, garlic, and onion in pot and brown. Drain.
2) Add everything but the beans and bring to a boil and then simmer
covered for 60 minutes
3) Add the beans and simmer for 20 more minutes uncovered
Other than the "Great Bean Debate", is there really a bad chili recipe out there?
Here’s the original recipe I found, with notes as I changed it to better suite my tastes. I don’t like mushrooms or bell peppers, so those have omitted from the latest version. I alway end up adding more chili powder and cayenne pepper than is listed. I am always looking for a better recipe. Though we have tried this with deer, and elk, both of us admitted we prefer it with coarse ground beef.
https://uploads.tapatalk-cdn.com/201...ed601514ec.jpg
Newest version below
https://uploads.tapatalk-cdn.com/201...6ebee8c763.jpg
Sent from my iPad using Tapatalk
Slow-cooker 3-Bean Chili
That's the recipe I used for the basis of my wild game chili recipe. I've tweaked it to suit my taste, but I believe that it was a good starting point.
This is my base chili meaning it won't offend anyone via heat or sweetness. If you want more heat 3 good options are to add another 1/4 tsp of chipotle chili pepper for smoky heat, add cayenne for straight up heat, or add 1/2 to a whole jalapeno finely chopped.
Ingredients:
Meat:
4 lamb chops
2 lb any type of roast
1/2 lb 80/20 ground beef
Veggies:
2 large yellow onions - chopped
2 Large bell peppers - chopped
Canned goods:
2 cans whole tomatoes with juice
2 cans diced tomatoes (preferably fire roasted)
1 can Rotel
1 small can tomato paste
Seasoning:
3 tablespoons chili powder
4 tablespoons brown sugar
1 tablespoons smoked paprika
1/2 teaspoon cumin
1/4 teaspoon chipotle chili pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 cloves garlic, cut good-fellas's style
1 cinnamon stick
Instructions:
Trim all fat off all different meats and chop meat into 1/2 inch chunks (4 lamb chops, 2lb fatty chuck)
Season meat with chili powder, garlic powder, salt and pepper (not included in the seasoning list, just season till coated)
Render fat in large chili pot over medium high heat. When fully rendered pull out chard fat chunks
Put lamb and chuck in rendered fat to brown over high heat
In a separate skillet cook 80/20 ground beef til brown, season with salt and pepper
Add chopped onions in the the skillet with ground beef till soft
Add ground beef and onions into pot
Sauté chopped peppers int skillet with 2 tbs olive oil on high heat to char & soften.
Add peppers in with meat and onions. Let simmer.
Add 2 cans diced tomatoes.
Add 2 cans whole tomatoes with juice, hand diced.
Add 1 can Rotel.
Add 1 can tomato paste.
Let simmer 1/2 hour
Add the spices in a bowl:
3 tablespoons chili powder
4 tablespoons brown sugar
1 tablespoons smoked paprika
1/2 teaspoon cumin
1/4 teaspoon chipotle chili pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 cloves garlic, cut good-fellas's style and then in half
In non stick skillet, add 3 tb olive oil. Saute 3 cloves of garlic (cut good-fella's style) until very lightly browned. Add spices in saute pan. Cook for 30 seconds until fragrant - Do NOT overcook.
Add mixture to chili. Stir.
Add salt and pepper to taste.
Add 1 cinnamon stick
Cook on low for two hours.
I don't have a recipe, but I do have a heat rating system. There's the Scoville system and the Winter system. The winter systme is works like this: 1) Eat a bowl of chili. 2) When nature calls to relieve yourself, go to the outdoors to do your duty. 3) Count how many winters you can warm your hands over it.