Need a great Deer Chili recipie

[Guest TennesseeTurkey]

Were doing a Chili cook-off at my church and I need to a good deer chili recipie if anybody has one.

[wtnhunt]

Made chili yesterday in the crock pot. I really do not use a recipe for chili, just dump and pour to taste.

Guess if I had a recipe it would go something like this though:

Little bit of olive oil in the bottom of the pan/crock pot

Half a large onion chopped

3 to 4 garlic cloves minced or garlic powder

peppers chopped-I like jalapenos and bells from our garden, sometime will use cayenne's too if I have some, fresh frozen are ok, can sub crushed red pepper or cayenne powder, add to your liking.

2 lbs ground veni

Cook the meat with the oil, peppers, garlic, and onions in the crockpot on high until the meat is completely browned.

2 cans of tomato paste or sauce or diced tomatoes, whatever you like

beans-usually use 3 cans, one of kidney beans and 2 of bush's chili hot beans, but will use whatever I happen to have

cumin- I probably usually use about a half tablespoon

chili powder-about one full tablespoon

salt-about a teaspoon

sugar-about a teaspoon

Once the meat is completely browned add the tomato paste or sauce and the rest of the above ingredients and stir. I usually add two cans of tomato paste and a couple cans of water, if you use tomato sauce you will not need as much water. Turn the crockpot down to low and let it slow cook for at least an hour.

[redkneck]

Dont forget the hominy! If you've never put golden hominy in your chilie, i suggest you give it a shot.

[Snipe]

Here is a recipe I use for cook offs..

3 dried ancho peppers, stemmed and seeded

2 tablespoons dried oregano

2 tablespoons sweet paprika

2 tablespoons whole coriander

1 tablespoon cumin seed

2 tablespoon chili powder

2 tablespoons extra-virgin olive oil

2 onions, fine chopped

3 pounds ground venison or beef

Kosher salt and freshly ground black pepper

6 cloves garlic, fine chopped

1 canned chipotle chile, divined, seeded & fine chopped

1/2 jalapeno pepper, fine chopped

2 (28-ounce) cans whole tomatoes, hand crushed

1 teaspoon sugar

2 tablespoons mesa

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy pot over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Season the meat with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 1/2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Stir in the mesa and cook for another 10 minutes, uncovered, to thicken.

[oldksnarc]

2 lb. ground Venison

2 tbs. olive oil

1 can (12 oz) beer

1-2 fresh jalapenos, de-veined, de-seeded and finely chopped(Sautéed, cooked jalapenos do not add that much spice-heat to chili so don’t be afraid to add the jalapenos)

2 tsp. chili powder (more to taste)

1 tbs. oregano

2 tbs. cumin

1 can (15.5 oz.) tomato sauce

1 can (15.5 oz) diced tomatoes with green chilis (Ro-tel mild, medium or hot - your taste)

3 tbsp. barbecue sauce

1 large onion, chopped

3 clove garlic, minced

1/2 cup water

3 can (15.5 oz) Chili Beans, drained

In a large pot, brown meat with some olive oil - just enough to keep it from burning.

About halfway thru browning add onions, garlic, jalapenos, chili powder, cumin and oregano and finish browning letting the flavors blend.

Add beer, stir and cover to simmer for about 20 minutes. Add the rest of the ingredients to the pot and continue to simmer for 1 hour stirring occasionally. If it is too thick, add more beer to get desired consistency.

[RangerClay]

Here is a recipe I use for cook offs..

3 dried ancho peppers, stemmed and seeded

2 tablespoons dried oregano

2 tablespoons sweet paprika

2 tablespoons whole coriander

1 tablespoon cumin seed

2 tablespoon chili powder

2 tablespoons extra-virgin olive oil

2 onions, fine chopped

3 pounds ground venison or beef

Kosher salt and freshly ground black pepper

6 cloves garlic, fine chopped

1 canned chipotle chile, divined, seeded & fine chopped

1/2 jalapeno pepper, fine chopped

2 (28-ounce) cans whole tomatoes, hand crushed

1 teaspoon sugar

2 tablespoons mesa

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy pot over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Season the meat with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 1/2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Stir in the mesa and cook for another 10 minutes, uncovered, to thicken.

WHAT! No beans!!

Sorry Ken I had to do that. :D:D

[Snipe]

WHAT! No beans!!

Sorry Ken I had to do that. :D:D

Ouch... Sorry man no beans in Texas Red. It will get you DQ'd big time..

[Guest TennesseeTurkey]

Ouch... Sorry man no beans in Texas Red. It will get you DQ'd big time..

Snipe I'm from Texas and can handle it but is that recipie a scorcher? Remember this is for a church cook-off LOL.

[Snipe]

Snipe I'm from Texas and can handle it but is that recipie a scorcher? Remember this is for a church cook-off LOL.

Not really, The ancho's are very mild.. If you are worried that the chipoltle is a concern, you can omit them or cut it down to 1/2