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Message
Making Deer Chili - Recs
Posted on 1/7/13 at 4:18 pm
Posted on 1/7/13 at 4:18 pm
Making my first venison chili tonight for the game. This is what I've got so far. Let me know if there's anything I'm missing. This is my adaptation from the Recipe Thread.
5 lbs Venison/Chuck Roast Mix (60/40)
5 White Onions
5 Cloves Garlic
12 Tsp Chili Powder
4 Tsp Cumin
Flour
Salt
Pepper
7 Cups H2O
7 Cups Beef Stock (splitting the water portion from the recipe I found, 1/2 Water, 1/2 Stock) - Let me know if this is a good/bad idea
3 Cans Black Beans (I like bean chili)
4 Jalepenos
3 Cans Diced Tomatoes
If any of you remember, I posted a while back about how my deer burgers (using this same meat mix) came out a little chewy, but I'm thinking cooking the mixture down for a couple hours will fix this.
Thoughts overall?
TIA
5 lbs Venison/Chuck Roast Mix (60/40)
5 White Onions
5 Cloves Garlic
12 Tsp Chili Powder
4 Tsp Cumin
Flour
Salt
Pepper
7 Cups H2O
7 Cups Beef Stock (splitting the water portion from the recipe I found, 1/2 Water, 1/2 Stock) - Let me know if this is a good/bad idea
3 Cans Black Beans (I like bean chili)
4 Jalepenos
3 Cans Diced Tomatoes
If any of you remember, I posted a while back about how my deer burgers (using this same meat mix) came out a little chewy, but I'm thinking cooking the mixture down for a couple hours will fix this.
Thoughts overall?
TIA
8
Posted on 1/7/13 at 5:10 pm to beauxkner
Bump because I know there's some good feedback out there.
Posted on 1/7/13 at 5:18 pm to beauxkner
You're either gonna freeze it or feed a shite load of people.
Recipe looks good to me.
Recipe looks good to me.
Posted on 1/7/13 at 5:23 pm to CBLSU316
Feeding a horde. Thanks 
Posted on 1/7/13 at 5:43 pm to beauxkner
I'd replace the flour with either masa or cornmeal . Also, throw in a Hershey bar.
Posted on 1/7/13 at 5:46 pm to beauxkner
quote:
Flour
You need Masa.
Posted on 1/7/13 at 8:15 pm to OTIS2
quote:
. Also, throw in a Hershey bar.
:kige:
Posted on 1/7/13 at 9:50 pm to beauxkner
Seems like a lot of liquid. The last time I made chili I think I used the liquid from the tomatoes and a couple of beers for about 10 lbs of meat (it was a BIG pot of chili). A couple cans of tomato soup maybe, but 14 cups seems like too much
Posted on 1/7/13 at 10:05 pm to beauxkner
I made my own chili powder using Alton Brown's recipe a few weeks ago. I was skeptical as to whether or not you'd taste the difference, let me assure you the Brown recipe is amazing. The toasted cumin and peppers give a hint off cocoa, very good stuff. I'll never buy store bought again...
Posted on 1/7/13 at 11:03 pm to beauxkner
I'd cut the water in half and double the diced tomatoes to six cans.
Posted on 1/8/13 at 7:58 am to beauxkner
I always throw a can or 2 of corn in mine
Posted on 1/8/13 at 8:30 am to beauxkner
How did it come out??
I usually just use the 2 Alarm Chili Mix and it comes out great. Made a pot Saturday with 1/2 deer and 1/2 85/15% beef. I added 1/2 a can of beer just because and it turned out fantastic.
I also let it simmer a little longer to make sure the deer was tender.
I usually just use the 2 Alarm Chili Mix and it comes out great. Made a pot Saturday with 1/2 deer and 1/2 85/15% beef. I added 1/2 a can of beer just because and it turned out fantastic.
I also let it simmer a little longer to make sure the deer was tender.
Posted on 1/8/13 at 8:32 am to beauxkner
One last thought...ditch the tomatoes and see what you think. With a good chili powder, you'll get the color you want without them. I just don't think tomato products bring a lot to the party...just my 2 cents.
Posted on 1/8/13 at 8:45 am to OTIS2
You might be a hair late on this one.
Posted on 1/8/13 at 9:35 am to REB BEER
It came out great. I actually only used 48oz of beef stock (32oz box and 16oz can) and drained the tomatoes and beans with 3lbs of meat since I was worried about overdoing it. I messed around with the portions on the other ingredients as well and added some diced habaneros. It still practically filled my dutch oven.
After about an hour of simmering it wasn't as tender as I would have liked, but I tried it again right at two hours and it was much better. Came out very well, and I have leftovers for days.
After about an hour of simmering it wasn't as tender as I would have liked, but I tried it again right at two hours and it was much better. Came out very well, and I have leftovers for days.
Posted on 1/8/13 at 11:17 am to beauxkner
Sounds good
I usually add a can of Rotel instead of diced tomatoes, don't know if it makes much difference, but that's what we do.
I usually add a can of Rotel instead of diced tomatoes, don't know if it makes much difference, but that's what we do.
Posted on 1/8/13 at 11:34 am to REB BEER
I made some last night with almost the same recipe....about four tablespoons of flour thicken it up nicely but I didnt have that red color that is typical to chili. I did use ground beef, venison, and ground Jimmy Dean's Hot pork.
It was a meat overload....served over rice and with jalapeno cornbread.
It was a meat overload....served over rice and with jalapeno cornbread.
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