TheFragginDragon
New member
There are plenty of recipes to be had on the internet, but I'd like one from someone who's actually made it and can attest to its quality. I've got a freezer full of venison and I want to put it to good use.
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ISO Venison Chili Recipe
- Thread starter TheFragginDragon
- Start date
[FONT=Arial, Helvetica, sans-serif] 2 lbs. ground venison(chili grind)
( I use a hand grinder that is over 110 yrs old)
1 lb. venison sirloin cubed 1"
**Meat proportions are estimated,I use 4-5lbs per batch**
6-7 Tbsp chili powder (Morton's Chili Blend)Old School Texas!!
2 tsp Good Quality Cumin(cheap stuff doesn't stand up and the flavor is lost)
1/2 tbsp. cayenne pepper(adjust per tolerance levels)
1 lg. red onion chopped
1 bell pepper red or green
1 16 oz. can crushed tomato
2- 8 oz can tomato sauce
Sea salt to taste(usually a good Tbsp at least)
[/FONT]
[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]Fine chop pepper and onion
[/FONT]Brown meat in 2tbsp of *pure lard*,especially the cubes(great flavor boost)
Add everything to the pot,bring to full boil and reduce to low/slow simmer for
one hour.
Remove all heat and let stand for 1-2 hours,stir during cooling
Return to desired heat before serving.
Fritos* chips are a favorite topping,chopped green onions also work well.
CHEESE and BEANS are for people that do not appreciate real chili.
This recipe is also proven"by me" with other meats such as emu,ostrich,buffalo,antelope,elk and of coarse beef.
We use the Morton's in meat rubs ALOT!!
There are no limits,except beans and cheese in chili
[/FONT]
( I use a hand grinder that is over 110 yrs old)
1 lb. venison sirloin cubed 1"
**Meat proportions are estimated,I use 4-5lbs per batch**
6-7 Tbsp chili powder (Morton's Chili Blend)Old School Texas!!
2 tsp Good Quality Cumin(cheap stuff doesn't stand up and the flavor is lost)
1/2 tbsp. cayenne pepper(adjust per tolerance levels)
1 lg. red onion chopped
1 bell pepper red or green
1 16 oz. can crushed tomato
2- 8 oz can tomato sauce
Sea salt to taste(usually a good Tbsp at least)
[/FONT]
[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]Fine chop pepper and onion
[/FONT]Brown meat in 2tbsp of *pure lard*,especially the cubes(great flavor boost)
Add everything to the pot,bring to full boil and reduce to low/slow simmer for
one hour.
Remove all heat and let stand for 1-2 hours,stir during coolingReturn to desired heat before serving.Fritos* chips are a favorite topping,chopped green onions also work well.
CHEESE and BEANS are for people that do not appreciate real chili.This recipe is also proven"by me" with other meats such as emu,ostrich,buffalo,antelope,elk and of coarse beef.
We use the Morton's in meat rubs ALOT!!
There are no limits,except beans and cheese in chili
[/FONT]
TheFragginDragon
New member
I'm of the same mind when it comes to beans in chili, I can take them if I have to, but I'd just as soon leave them in the cupboard.
Do you think your recipe will work for a crock pot, and if so, how would you modify it?
Do you think your recipe will work for a crock pot, and if so, how would you modify it?
Slow cookers have their place and I have acouple my self.
A slow cooker can not impart flavor like 100 yr old cast iron.
I fought tooth and nail to acquire the old family cast iron pots and assorted pans/skillets used in my family the last 140+yrs.
Old school cooking traditions are being lost in a world of foodies,sauces and flavor profiles.
People need to get over themselves,take a Lipator* or whatever
and learn to cook with lard and cast iron
Anyway,if you can brown off the meat under high heat and get a really good
sear,you can gain some flavor.
Then just dump everything in the slow cooker and let it rock acouple hrs.
There really is something to the cooling and reheating of chili
before serving a first run meal.
A slow cooker can not impart flavor like 100 yr old cast iron.
I fought tooth and nail to acquire the old family cast iron pots and assorted pans/skillets used in my family the last 140+yrs.
Old school cooking traditions are being lost in a world of foodies,sauces and flavor profiles.
People need to get over themselves,take a Lipator* or whatever
and learn to cook with lard and cast iron
Anyway,if you can brown off the meat under high heat and get a really good
sear,you can gain some flavor.
Then just dump everything in the slow cooker and let it rock acouple hrs.
There really is something to the cooling and reheating of chili
before serving a first run meal.
TheFragginDragon
New member
Perfect, thanks Tommy.
Just dont get ridged with that recipe,use some common sense and add as you see fit
I know how to make chili without a written recipe,what I gave you was an outline.
Real trail style chili doesnt have onion,tomato,tomato sauce or green pepper etc
Youll know what to do with after the batch
I know how to make chili without a written recipe,what I gave you was an outline.
Real trail style chili doesnt have onion,tomato,tomato sauce or green pepper etc
Youll know what to do with after the batch
Got a pot working as we speak!!
Added a bottle of Negro Modelo to this batch
Added a bottle of Negro Modelo to this batch