Chli recipie

[LETMGROW]

It's cold out, wind blowing and snowing on and off.

Decided to brew up a pot of chili.

Used my own recipie.

I'll pass it along for your review.

3 jalepeno peppers chopped

1 large onion chopped

1 red pepper chopped

1 green pepper chopped

3 cloves garlic chopped

1 15 oz. can kidney beans

1 15 oz. can pinto beans

1 15.5 can chili beans

1 19 oz. can black beans

1 15 oz. can whole kernal corn

2 1/2# venison burger

2 tbl. sp. McCormick chili powder

2 tbl. sp. McCormick Hot Mex chili powder

4 tbl. sp. cumin ( powdered )

1 15 oz. can tomato sauce

2 11.5 cans V-8 juice

I fried down the peppers, garlic and onion with all the spices in a large oven with a little olive oil until carmelized. Put the mixture in a bowl, set it aside and fried down the burger until lightly browned using the pan I fried the peppers etc. in. I drained the juice from the kidney, pinto and black beans. I also drained the juice from the corn. I left the juice with the chili beans for added flavor. I mixed all the remaining ingredients together, brought to a light boil and it is simmering now.

Smells good!

Lynn

[HUNTINGMAN]

That's alot of beans,would have to steer clear of you for a while:) sounds good though.

[Ravin R10 man]

That's alot of beans,would have to steer clear of you for a while:) sounds good though.

Ya..he may have to change his name to.."LETIN'EM GO"...ROFL

[wtnhunt]

Thanks for sharing Lynn. Usually just wing it when I make chili here, only thing I see on your recipe I have not tried in chili is corn and the v-8 juice.

[RangerClay]

Thanks for sharing Lynn. Usually just wing it when I make chili here, only thing I see on your recipe I have not tried in chili is corn and the v-8 juice.

I have tried V-8 but I find it can add an acidity to the taste. Looks good Lynn. Are you thinking about entering this in the chili cook-off ?

[redkneck]

Ya..he may have to change his name to.."LETIN'EM GO"...ROFL

HAHAHAHA!

Good one.

Sounds good Lynn. But next time substitute some yellow hominy instead of the corn and see how you like it. Adds flavor, color, and a better texture than whole kernel I think you'd like it.

[dbHunterNY]

corn is the secret.... always put corn in it. recipe is one with a little more heat it looks like.

[wtnhunt]

I have tried V-8 but I find it can add an acidity to the taste.

Any difference in acidity between the v-8 and a couple cans of tomato paste or sauce? Sometimes will add a little sugar to my chili if it is a little bitter.

corn is the secret.... always put corn in it. recipe is one with a little more heat it looks like.

Corn in chili must be a northern thing. Never had chili with corn in it. Had chili in Wisconsin that had macaroni noodles in it, was different. lol.

Got a pot of chili going for supper here for this evening, should be ready when I get back from putting hay out.

[dbHunterNY]

Any difference in acidity between the v-8 and a couple cans of tomato paste or sauce? Sometimes will add a little sugar to my chili if it is a little bitter.

Corn in chili must be a northern thing. Never had chili with corn in it. Had chili in Wisconsin that had macaroni noodles in it, was different. lol.

Got a pot of chili going for supper here for this evening, should be ready when I get back from putting hay out.

here we use tomato sauce not the paste and then yea.... no noodles lol just corn with the usual peppers, ground venison, beans, etc. i'd think the noodles would get over cooked and mushy after a while.

[fly]

I keep mine pretty simple.

Sweat chopped yellow or red onion in olive oil

Brown 2 pounds ground deer meat

Place in pot with...

1 chili brick

4 serrano peppers - diced

2 cans chili beans

2 cans stewed or diced tomato

1 can tomato sauce

1 cup of water

1 tablespoon cummin

2 tablespoon chili powder (has cayenne pepper among other things)

1 tablespoon garlic powder

2 tablespoons black pepper

-bring to boil then simmer for 30 minutes

I suppose most of you know about the scoville heat index, but if not it's here. I like to use it when shopping for peppers because the peppers I add depends on who's eating. I find the serrano to be enough to make it burn once, but not twice (LOL).

How Hot Are Chile Peppers? | Scoville Heat Scale | Chile Heat Scale | Capsaicin Scoville Units

Edited January 5, 2012 by fly

[mike]

Try substituting a bold and spicy bloody mary mix instead of tomato juice sometime. Adds some real interesting flavors. I have done it with goulash also.

[LETMGROW]

I like the V8 because it adds some veggie flavor without any extra work. I usually use the " spicy hot" V8 but guess I had drank it all. You could add a tsp. of worcestershire sauce and a splash of Tobasco if you wanted. I waited until served and added a little to mine. My wife doesn't care for it overly hot. I also chop up an onion and sprinkle some on top. My daughter came over and she soaks it with Red Hot like she does pizza and wings. Two opposites here to deal with.

I always put a tsp. of baking soda in when it is simmering like most do when cooking spaghetti sauce.

It turned out good. The only thing I am going to try is cooking down the peppers and onions without the seasoning added. I will add it later. The flavor got a little trapped in the peppers etc. somewhat until it had sat in the fridge for a day.

P.S. The chili is all gone already. Thinking about a pot of venison stew.

Lynn