Bear Claw Chili

[Burnsie]

Thought I would pass this one along, it’s one of my favorites. It’s not your
typical chili, but it sure hits the spot on a cold fall/winter day.

BEAR CLAW CHILI
7 1/2 lbs cubed venison(I know that is a lot!)
I like it to be a hearty, rustic meal so I keep the meat and onions cut pretty course.
1 cup flour
3 teaspoons ground cumin
4 tablespoons chili powder
3 teaspoons salt
2 teaspoons pepper
2 teaspoons ground oregano
1/2 tablespoon garlic powder
1 cup diced onions
4 tablespoons butter (I just throw the whole stick in)
1/4 gallon beef stock (32 oz carton from store)
1/8 gallon burgundy (2 cups)
1-2 cans dark kidney beans (the big huge family sized can)
1. Set cooker at 400 degrees F to heat.
2. In a pan/mixing bowl, put flour, cumin, chili powder, salt, pepper, & oregano.
Mix well.
3. Add meat to flour/spice mixture (or flour to meat), to thoroughly coat meat.
4. Melt butter in cooker. Sauté onions & garlic for a few minutes.
5. Add meat & spices from pan into cooker.
6. Brown meat.
7. Add beef stock, kidney beans, & burgundy. Cover & let simmer at 350 degrees F for 1 3/4 to 2 hours.
Serve piping hot with grated Wisconsin cheddar cheese, and chopped green onions!

This recipe is designed for a large group serving, so it uses a “Nesco Roaster” as the cooking device.
You may want to alter the recipe for your own cooking preferences.

[Tom Anderson]

I'm definitely gonna try that recipe!  Thanks for passing it along.

[Burnsie]

I posted this a few years back, thought it was a good time of the year to bring it back up. (Chili tastes good on a cool fall day!) Just whipped up a batch last night from a small doe my son got.