Ok the big question: I would like a Venison Chili recipe if anyone can help me out.

No such thing as too spicy, and ye,s I know my way around the kitchen a bit. I have the means to grind up the venison.

Thanks guys.

ok so I posted the question a half day early 😉

You'll get a few good recipes, but whatever you make, toss in a bottle of TryMe Original Tiger Sauce. It rocks.

Don't grind. Look up Paul Prudhomme texas red recipe. I'm sure it would be great with venison.

I've always started with the Carroll Shelby chili kit.

"The Carroll Shelby Chili Kit comes in a little brown bag featuring a story of Shelby's association with chili on the side. There are four separate packets inside the bag:

•(1) Chili Packet For Seasoning

•(1) Packet of Cayenne Pepper for those Seeking Sizzling Flavor

•(1) Packet of Salt"

"Carroll Shelby knows racing and Shelby knows Chili. In fact, Shelby is one of the original founders of the World's first Championship Chili Cook off held in Terlingua, Texas back in 1967. At the 1972 cook off, Shelby announced his "Original Texas Brand Chili Mix" was on the market. Shelby is so committed to chili that in 1990, despite feeling ill due to heart problems, he attended the annual chili cook off long enough to see David Valega announced as the World's Champion. To this day, the International Chili Society extends gratitude to Shelby for his vision and charitable conscience."

Frank's Sure-Kill Venison Chili Ingredients

3 lb Venison cubed/course ground

3 cn Kidney Beans as extender

3 cn Tomato Sauce

2 cn Tomato Paste

1 lg Onion

1/4 lb Butter

1 lb Fresh Mushrooms

6 Garlic wedges

1 cn Stewed tomatoes (optional)

1 c Barbeque Sauce

1/2 c Sugar-more or less to taste

1/2 c Water

3 tb Red Pepper

6 Jalapeno peppers - diced

3 tb Louisiana Hot Sauce

4 tb Worcestershire Sauce

2 tb Oregeno

1/2 Bell Pepper-finely chopped

1 Other spices that look good

1 That you have a mind to use

Preparation

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to ~200 degrees and cook until you can't keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over.

Texas Venison Chili Ingredients

1/2 cup olive oil

1 pound venision sirloin -- cut in 1/2" cubes

1 pound ground beef -- (extra lean)

2 cups yellow onions -- chopped

1 cup green pepper -- chopped

1/4 cup celery -- chopped

4 cloves garlic -- minced

3 large jalapeno chile pepper -- seeded and chopped

1/3 cup masa harina -- (Mexican corn flour)

1/3 cup chili powder

1/2 teaspoon cayenne pepper

1 teaspoon ground cumin

1/2 teaspoon white pepper

1/2 tablespoon salt

2 cans chopped tomatoes -- (15 1/2 oz.)

3 cups beef broth

2 cups canned black beans -- rinsed and drained

Heat oil in a large Dutch oven or kettle over moderately high heat. Brown veni son and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef ju ices, stirring until onion is soft. Add masa harina, chili powder, Add cayenn e, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoe s, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender . Stir in beans and simmer 15 minutes more.

can one make chili without grinding?

Am I an idiot here (wait...oh go ahead)?

Skip the beans. No ground meat. Texas red is the way to go.

RE #7

Yes on 1, no on 2.

Just cut the meat into 3/8" to 1/2" square cubes. You need to be consistant on the size of the cubes, so it does take a bit of work, but the consistancy of the chili is better, you actually have something to bite on, not this ground mush floating in spicy tomato sauce.

I agree with TG. I do use ground meat, however, I also add slices of steak to avoid the mush that TG described.

And there's some great ideas here.

Believe it or not, I have found that a good "base recipe" for chili is Betty Crocker's chile con carne recipe.

I double the chili powder and use more hots, but it's a great starting point no matter how you alter it.

And I rarely use ground beef. I've been using 2/3 beef and 1/3 pork and I cook it overnight in a slow cooker (crock pot) with a can of tomatoes and some spices.

I've done this with venison, but I used a Stout as the liquid and added a couple garlic cloves when slow roasting the meat.

Fuzz, if you've got the Texas Red recipe, I'd be interested to see it.

Try using black beans instead of kidney beans. The black beans compliment the richer flavor of the venison. Also try red onion. And my personal favorite "all around" hot sauce: Valentina. Not too hot and lots of flavor.

Isn't cigar ash a traditional chili ingredient?

TC, The texas red recipe is in his cookbook Seasoned America. I love that cookbook, but it's not for someone on a diet. My copy of the book has fallen apart from over-use.

If you know what you are doing, you can even substitute some ingredients, as long as you follow the technique and use good ingredients.

Every time I've used this recipe as the base, it's been a HUGE crowd pleaser.

I'm positive that venison would work with the recipe.

recipe? dump and taste, adjust by taste

I have it on good authority that USAHOG makes venison Chile.

open pour burn serve

My chili recipe never seems to be the same each time I make it. I had a good "standard" recipe but I lost it when I moved.

The base is always the same but then I add or omit things as I go along.

Base recipe:

Onion

Green Pepper

Chopped cloves of garlic

Steak (cubed - brown beef and sweat the above veggies)

Salt

Pepper

Tomato sauce

Diced tomato

Chili powder

Cumin

Paprika

Beans (kidney beans and/or black beans are my choice).

The chili I make must have a bite to it. If my scalp doesn't sweat, I've not made a good batch. Add various hot sauces and/or fresh chili peppers to give it a bite.

From there I wing it and it's never the same. Other seasonings like a pinch of crunched bacon bits, some molasses for a sweet tang to offset the spicy bite... it's kind of like Wheel of Fortune as I browse the Lazy Susan for what I'm in the mood for

Chili is always better the day after you make it. Let it rest and all the flavors marry.

Bucky has almost the same as mine with only 2 chages and one add item. 1. Vension cut to squares of you're liking and 1 pound ground Chuck. 2. I don't use Tom sauce instead 1 large can diced Toms 1 can stewed Toms and then 1/2 to 3/4 cup brown sugar ( to taste do a small amount at a time) this takes the sharp edge off. and then I add V-8 to a soupy state then as it cooks with out a cover it will thicken. And yes make sure you save some for the next day. Also and some dried hot peper flacks to taste ( 1/2 to 1 table spoon) HD

I browsed a Lazy Susan once, I`m still paying for it.