Venison Chili

[Slamfire]

Decided to whip up a pot of chili today using Moose round and the ingredients as shown. Cut the round into small chunks then ground it up in the food processor then cooked over medium heat.

Easy. Just followed the instructions on the back of the chili seasoning package. Then the Chef suggested to put in some diced onions. Of course, what was I thinking.

Palatable and nutritious. Plus the meat is organic. Mmm good, an epicurean foodie goodie delight.

 

[kc34]

Looks good!
I need to do a batch of chilli up soon. In addition to the ground venison I think I will toss in some pepperoni deer sausage!

 

[Slamfire]

Just about like the perfect dish.

 

[The Outsider]

I make a fairly authentic Texas Chili.

Chili got it's start in the San Antonio area around the 1850's
It was originally called Chili con Carne, (chili's and meat) meaning chili peppers, not bell peppers.
And NO beans!

In Chili cook-offs in Texas today, you're disqualified if you put beans in,
as well as several other ingredients that often find there way into "yankee" Chili,
as the Texans call it.

In fact the only spices that are considered authentic are cumin, garlic, salt, pepper, and Mexican oregano (which is very different from regular oregano)

Back "in the day" they didn't have a way to grind meat so Chili originally had chunks of meat, (pork, venison, beef, bacon) so it was more like stew.

If you ever want to try an authentic Chili, you'll need to find dried Chili pods, Ancho, Pasilla, Cascavel, etc etc.
boil them to re-hydrate, then put them in a blender to make a paste,
that's your base, not tomato sauce.




If you ever try Texas Chili, yankee chili won't cut it anymore!

My version of Texas Chili includes Bacon, Pork, Beef or Venison, Onions, Chili Peppers,
and the spices listed above, 1/2 cup of beef broth, as well as a large can of crushed tomatoes thrown is during the last hour of simmering.

 

[tharkhold]

I make a fairly authentic Texas Chili.

Chili got it's start in the San Antonio area around the mid 1800's
It was originally called Chili con Carne, (chili's and meat) meaning chili peppers, not bell peppers.
And NO beans!

In Chili cook-offs in Texas today, you're disqualified if you put beans in, as well as several other ingredients that often find there way into "yankee" Chili, as the Texans call it.


In fact the only ingredients that are considered authentic are cumin, garlic, salt, pepper, and Mexican oregano (which is very different than regular oregano)

Back "in the day" they didn't have a way to grind meat so Chili originally had chunks of meat, (pork, beef, bacon)

If you ever want to try an authentic Chili, you'll need to find dried Chili pods, boil them to re-hydrate, then put them in a blender to make a paste,
that's you base, not tomato sauce.

https://ibb.co/mNDrDS

I can imagine all what you wrote, in Sheldon's voice! "does it have beans?" "yes" "then it's not chili" lol

 

[heliace]

I do this all the time....and the wife hates me for it....especially around 2 a.m. when the sheets are being blown off the bed.

 

[tharkhold]

I do a 'chili' every week as my lunches for the week. Have you tried chick peas instead of beans? I also like to add jalapenos and/or chipotle peppers in there.

It basically starts with 2 big diced onions, 3 minced garlic gloves, and EVOO in a 10" do (Dutch oven).

 

[Slamfire]

Haven't tried chili con carne. Level 5 right?

 

[tharkhold]

Haven't tried chili con carne. Level 5 right?

Depends on how much chilis you put in the tub... try putting one chili and work your way up on the scoville scale

 

[The Outsider]

Haven't tried chili con carne. Level 5 right?

Not necessarily, most of those dried Chili pods in the picture above are very mild,
to heat it up I'll throw in 6-8 minced Habaneros, Jalapeño's and Chipotle's, maybe even sprinkle on some Cayenne.

 

[Slamfire]

Excellent. I'll get my Chef in on this.

 

[medvedqc]

Slamfire i do not see in your recipe but do not forget to add some fat or bacon you will thank me.

 

[Slamfire]

Suggestion noted, thanks. Very lean cuisine. This venison chili recipe calls for 2 tablespoons of olive oil and cheese to increase fat content -

https://www.culinaryhill.com/venison-chili/

 

[Red_Mist]

I’ve got a couple portions of last seasons black bear left. Can’t wait to make some chilli !

 

[wolf19534]

Wolf's Chili

Assorted sweet peppers....one of each red,yellow orange....medium size...thin slices
Two large onions sliced or diced
Olive Oil
Three cloves garlic minced
Sauté the above ingredients

Add three pounds of browned ground version/ pork burger meat 60/40 mixture venison to pork ratio
Next add
3 tbsp chili powder
2 cans of tomato paste 5 1/2 oz. each
2 cans of tomato soup 10 oz. each
4 tbsp red chilli pepper flakes
1 tbsp cumin
1 can stewed tomatoes 28 oz.
1 finely diced golden habernaro pepper
Simmer on low for 2-3 hrs before adding 2 cans Red kidney beans 14oz. per can. Drain liquid from beans if necessary
After on hour of simmer I add 3/4 a bottle of beer. This will give the chili a sweet taste when you first try it before you feel the heat
Simmer to desired consistency