Anyone have a good chili recipe? Planning on cooking a pot tomorrow night, I personally have never made one, looking for a easy, simple tasty recipe.

Easiest one out there is either the Wick Fowler or Carroll Shelby mix. I've made a ton of chili, and either one of these mixes is just as good as homemade.

I made up 5 quarts in the fall. One thing you should do is to brown the beat and simmer it coveted for up to 5 hours before adding your other ingredients. The meat will start breaking down and thickening the stock.

Originally Posted By: toolman

Easiest one out there is either the Wick Fowler or Carroll Shelby mix. I've made a ton of chili, and either one of these mixes is just as good as homemade.

That's the 1 I use.

If you've never made it, those store bought packages are a great start. After you are happy with the meat prep and results, you can search recipes for do-it-yourself teaks.

Any beef recipe works with venison except you may want to scrounge some beef fat from your butcher to add to the pot. I'd to that even with the mixes.

I don't like any fat in my chili.

That's the beauty of chili. You can make it your own.

Yep, kind of like sex. The worst I've ever had was wonderful.

I like to sautée onions, tomatoes and jalapeños in the grease left over from the meat before adding to the pot. A few diced tomatoes along with garlic, comino, chili powder and cayenne to taste. Add a bit of water to make it soupy, the simmer for a few hours to reduce. If you need a bit of fat, just add a bit of butter to the sautée. Add additional spices to taste as you like.

I have used the mixes but like chili from scratch much better, even though it is all ways a little different since I do not measure most ingredients but these will be close.


3 lbs venison
1 lb wild pork breakfast sausage
1 pack of mushrooms ground
2 large sweet onions
2 cloves chopped garlic
2 Tbl spoons of cumin seed
Brown the above, skim most of the grease off the top then add all below bring to boil and turn down heat for slow cooking leaving the lid off the cooker so it reduces to a thick chili.

2 shiners for the chili and 2 for me
4 jalapenos chopped
2 Poblano or hatch peppers chopped
1 can rottel with Habanero
1 can fire roasted tomatoes
1 package sun dried tomatoes
4 oz chili powder
3 Tbl spoons of cumin ground
3 Tbl spoons of molasses
salt and cayenne to taste

BUT SHINERS COME IN A SIX PACK!!!!

Sounds good. Don't know about ground mushrooms, but sounds good.

The other two shiners are for enjoying with the chili after it is ready to eat. The shroons i can tell if they are not there but not necessary for a good pot of chili. They jest add an earthy flavor I like. So far it has won work place chili cookoffs every time entered which has been several

Cooked up a batch at deer camp (MLD 3) south of Sonora on Tuesday...
4 lbs. ground venison
2 large yellow onions chopped
1 can tomato sauce
1 can diced tomatoes for chili
1 can Rotel tomatoes
2 packages 2 Alarm Chili mix (did not use the salt or the red pepper)
32 oz. water
1 Miller Light
Brown meat and onions
Mix everything in large crock pot and cook all day
Everyone that wants salt/more heat adds several squirts of good hot sauce

rick

Both look like great recipes! If you are fortunate to find some real beef suet, hard fat, add that to you meat simmer and spices. And cook low for many hours. Old chili rascal told me this trick, add plenty of flavor and keeps that"shine" on the chili.

3lbs ground deer meat
Two packets Carroll Shelby mix (use everything but the masa)
One large can diced tomatoes
One regular sized can of rotel
Two shiners
Can of tomato sauce

Brown meat well, add everything and simmer 3 to 5 hours. Richer than three feet up a bulls $&@. I like mine over rice with jalapeños and cheddar cheese. Just made a pot Sunday and it was great.

add a can of rotel..at the end..

All I know (and after 24 years of marriage I should know better)...when your wife makes a mistake and grabs venison pan sausage and uses that instead of ground venison in her chilli..just keep you mouth shut and eat it...