Anybody have a really good recipe for venison chili?

I made one a few years ago, but I simply used my regular chili recipe and substituted venison for the beef. It was very good, but I'd like to kick it up a notch this time.

It is playoff time, afterall!

I like it spicy, but the recipe need not be too hot. I can add a dash of boom boom juice if need be. And I will be adding beans (whoever heard of chili without beans, anyway?), but other than that I'm willing to hear any suggestions.

The venision is already ground, so I can't do what I normally do (slow cook it and pull it apart).

Thanks.

I really like minced tabasco peppers as an additive to chili.

Make sure you use a lot of garlic and onion......mixed with venison, they are deadly.

Change up the beans......add some great northerns, navy, and black beans.

Screw the chili mix and just add Cumin and Chili powder to taste.

Use fresh tomatos.

I've got my own version, use special hot sauce for ending results... but I don't have a specific recipe writen down, hard to explain.. Mrs. Hog could probably whip one up.. but the hot sauce is a local purchase home made by a friend of mine.. which I can send info on purchasing.. been one of the favs at the LOLH Herf's for the past couple years... some of the BOTL deemed it Hogs Roadkill Chili.. LOL

Hog

^ LOL... Matter fact Mr. Jerry called me a few years back after the herf and asked me WTH I put in that Chili? his ass had been on fire for 3 days LOL... It's good going down, but killer come'n out...

Hog

lol at Hog...i still have that seasoning you sent me in the frig.

r

that friend of mine has rented 2 acres a year and produces allot for local Tavern's etc in the area.. he always runs out fast after harvest season.. I'm lucky to get anymore... #3 is my favorite.. but #6 is also very good with the special Panamanian Habanero's...

BTW I got an email coming your way.. I need a bit more info Bro...

Hog

I love chili. With beans, of course. Would be curious how venison chili would taste.

I'm having seasoned catfish for dinner. Wife is cookin' it right now. She prefers the whole fish with the heads and stuff (yes, she's Asian) but I buy the seasoned catfish filets and she cooks them for me. I don't like the way she cooks her fish... they stare at me. LOL!

you're missing out; fish prepared whole are the bomb!

try using a pale ale beer instead of water,or stock.

add a couple chipoltle peppers (canned smoked jalapenos).3lbs of venison,chopped onion.lots of minced garlic,some oregano,a couple tbls of dark chili powder.a couple tbls of tomato paste, a tbls of good paprika and a tbls of ground cumin.1 tbls masa harina

1 brown the meat in a little oil,or bacon fat

2 add the beer

3 add dry ingredients(except masa harina)

4 add tomato paste

use a heavy dutch oven or pot.bring everything to a boil.pre-heat oven to 325.place pot in oven,with lid on.let cook about 4 hrs.add beans now,(i'm from tx we don't eat beans in chilli).remove from oven,place on stove.bring to a simmer.Take 1 tbls of masa harin (ground mexican white corn meal)dont use regular corn meal.mix with 1/3 cup of water.stir to make a paste.stir in chili to thicken.cook a few more minutes. eat with jalapeno corn bread.

awsome!

wheel...

I was being silly Andy. I've eaten it. I don't like picking the bones out of my mouth while i'm eating, though. But it is tasty.

She makes a milkfish stuffed with garlic, onions, tomatoes, etc. It tastes good. But picking bones out sucks.

ding ding ding !

We have a winner! That sounds great wheelrite.

What do you think about substituting a nice stout in place of the pale ale?

I've used stout to make a stew, but never chili.

If I can't find masa harina, is there any substitute?

I think I'll be adding the navy and black beans.

i tried stout once it made the chilli a little sour.regular beer is too light.i hope you like the recipe

email me and let me know how it turns out

[email protected].

Ok Ok I also add the Grolsch Premium Lager into the ingredients.. I also use this lager to marinate my steaks and other meats before charcoal grilling.. that's a different topic..

I cannot give up the entire mix.... that's left to be flavored at the annual Herf each year ;0)

Hog

Forget that. Had a bowl of red tonight. Wick Fowler's chili mix with ground sirloin, topped with plenty of chopped onion, fritos, shredded cheddar cheeses, and a dollop of sour cream and guacamole. Glass or two of Shiraz.

gaiter..

We ground up my doe this past new years day. My friends wife made a good pot of venison chili with ground venison. Something she does for a different twist is adds a can of Bush's best country baked beans with the few bacon chunks in it.

It was great.

I also have the best luck with browing my meat to make sure to cook the spices and any peppers in with the meat.

v

your neighborhood grocery store should have it.all it is tortilla and tamale flour..

good luck..

I'll be making the chili on Saturday so I can bring it with me to the game on Sunday.

I'll be picking up some pale ale, likely an Otter Creek variety since it was soooo good last time.

Thanks again to all, and wheelrite I'll definately let you know how it turns out, although I've got no doubt it will be great.

IMO, the only way to screw up chili is overseasoning.

Great recipes people. the next step is buffalo chili.Or as we call it tatanka chili

Otter Creek Mud Bock Spring Ale is darn good, when available.