Venison Chili-is yours better?

[Legolas]

We learn from sharing and our tastes are different but I wanted to see how chili is made in other places. Texas different from Cajun? New England got something over on the Cheeseheads?
Here is a recipe I have had for about 30 years- it can be modified of course but it is FAST and good.

QUICK CHILI

1 lb venison ground
1 large onion (chopped)
2+ cloves of chopped garlic
1/2 tsp. salt
3 tsp. chili powder
dash of ground black pepper
1 Tsp. shortening
1 can tomato soup
1-2 cans of kidney beans (undrained)
1 tsp. vinegar

Brown first 6 ingredients in shortening. Add remaining ingredients and 1/2 cup water. Bring to boil. Cover and simmer 30 minutes. BAMB! ITS DONE!

I opt to add mushrooms(canned) and green olives.


Lets have a chili cookoff.   :p

[KodiakBob]

Mushrooms and olives, no hot sauce! what part of England did you say you lived in?

[Legolas]

Yo,
I like it so hot I get emotional but my wife will not tolerate it. I would rather have my mild chili at home and not get the hot tongue and cold shoulder.    
Come on boys give it up.
Paul

[Madpigslayer]

The "other" served chili just yesterday...it was not hot. I tried to explain to her that chili is "blue" work, not "pink" but she insisted that I could add the hot sauce at the table.

I stand by my first impression.

blue work.

[Van/TX]

Legolas,  I like your kind of cookin' - fast and easy - though you left out the beer and hot sauce ;-)

Hope Dean don't see this.  He'll come back with a recipe that takes 47 ingredients, 20 steps and 3 days to prepare            ....Van

[joel smith]

sounds real good, be even better if the meat wasn't ground (JMO)

[Ron LaClair]

Not to blow my horn but I have won the chili cooking contest for the last two years at the Compton Traditional Rendezvous.    

My chili is not mild,   :eek:    it's not simple and it takes time to brew.      

I use hot peppers and many different seasonings. I like to put in  both ground as well as  chunks of venison. Lot's of meat makes it hardy.    

The key to good chili is to make it spicy hot  :mad:   BUT don't let the hot overpower the flavor. I like to taste all the ingredients.    

Chili is fun to make because it lets you be creative  

[AkDan]

definatly not better but most likely different.

The big difference is adding moose meat instead of whitetail and just a skoosh of Daves Insantiy Sauce.  YUMMM!!   And they thought those oil towers burning is used up natural gas.   Its the workers after dinna time!  :D

[String Tracker]

I agree with Van... gotta add the beer but He can keep the hot sauce!!  I like a bit spicy but not 5 gallons of water after one bite hot  :mad:  

Brian

[Rooselk]

It just ain't hunting camp without chili. Here's a recipe that somebody gave me quite some time ago. It's been it to elk camp on several occasions. Sometimes we stretch the recipe by adding cans of chili beans. But on most occasions we just eat it as is, sans the beans, as chili was meant to be eaten.    :D  

 
3 pounds venison, in quarter inch cubes.
1 medium onion
water
3 fresh jalapenos
1 cup tomato sauce
4 tbl. chili powder
3 tbl. cumin
1/2 tsp. oregano
1 tsp. garlic powder
1 tsp. salt
1 tsp. MSG (optional)
1 tsp. black pepper, ground
1/2 tsp. cayenne

Place the meat and onion in a heavy covered pot. Add water to cover. Wash and pierce the jalapenos with a knife; add to the pot. Cook over medium heat until the meat is gray, about 30 to 40 minutes.

Add the tomato sauce, chili powder, cumin, oregeno, garlic powder, MSG (if desired), black pepper, and cayenne. Cook over low heat until the meat is tender, about 1 1/2 to 2 hours. Remove the jalepenos before they break apart. Add more salt and cayenne if desired.

[Legolas]

Ron,
What? You brag about your vittles but you won't give up the recipe? I am just goin call you a string plukin,morel secret place keepin, loud walkin stalkin, whitening toothpaste user still usin rub, antipersperent stained shirt from gettin it over your big head guy.
 

[Legolas]

Rooselk,
Atta boy!  

[Van/TX]

Rooselk, that ain't fair.  What you just posted is a secret competition Texas chili.  I got the same recipe from a several times Texas Champ.  Have to admit though that this was his homestyle version and not what went to the judges ;-)  In the heat of the momemt most famous chili cookers don't know exactly what the ingredients were or so they say            ....Van

[Rooselk]

Secret competition chili? As I said, someone gave me this recipe years ago. Man, I didn't think he was that good of a friend to give me the "secret stuff."   :D  Haven't seen the guy in a number of years. Guess I should look him up and thank him - and ask for some more recipes.   :eek:

[STIKZ]

O.K guys, everybody has the best chili, its kinda hard to mess up. thats why its good camp fare. I DARE you to drop a hersheys chocolate bar in while its simmering. its absolutelly great. i pretty much use Pauls recipie but ive had it in hot chili and thats the way i love it, but it really does give it a very rich flavor.AAWWW, DONT BE CHICKEN , JUST TRY IT!!!!!!  :eek:

[Legolas]

STIKZ,
"You got peanutbutter on my chocolate. you got chocolate on my peanutbutter"... I will try it next time.    
What are the chances a we could get a chili flavored chocolate bar?

ALL IN ALL I AM DISAPOINTED WITH THE FACT THAT WE AIN'T GOT TONS OF "BETTER THAN YOURS RECIPES". I guess it goes to show most of ya let someone else do your cooking, or what you cook isn't good, or you like my Ohio mild cooking better than Texas chili but are embarrassed to post it. There, is there anyone I haven't pissed off?    

I just love the fact that I now have a bigger family in the Trad Gang. Lots of sharing and love out there.

Paul

[Smilingg]

Legolas---Couldn't help noticing that in your recipie there is a typo or an inadvertant entry from some other recipie, maybe a dip. Surely you didn't mean to put beans in the chili?

Anyway, here is my Summer in the Sahara chili.
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Feel free to modify to your tastes! You will need about a 12 inch skillet and an 8 quart stock pot.
 
Venison Chili (Makes 5/6 quarts)
 Ingredients
4 tbsp HOT chili powder or a bunch of habaneros minced
4 tbsp mild chili powder or a bunch of anchos minced
1 tsp. cumin
1 tsp. oregano
1 tsp. cilantro
3/4 tsp. cinnamon
4 cloves garlic peeled and chopped finely
6 tbsp. vegetable oil
4 or 5 very large onions chopped finely
2 or 3 lbs of venison cubed
3 cups or 2 cans of chopped tomatoes
1 tbsp raisins
1 bottle beer
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1. Combine chili powders (or minced chili peppers) and spices with the beer in large glass bowl and set aside.
2. Peel and chop onions and saute in oil until translucent (will make 3 or 4 batches in a 12 inch skillet)
3. Brown venison and add to stock pot with sauteed onions and the raisins over a low heat
4. Add to the stock pot: the beer with spices, the tomatoes and the garlic, and simmer without lid for 3 to 4 hours.
5. Taste along the way and add more chili powder/ minced chilis or spices as needed. Items added within the last 30 minutes will be most potent.
6. If you are going to add beans ( I don't) add them in the last half hour of simmering.
 
7. Sometimes along the way, I will add 2 oz of semi-sweetened chocolate, some worcestire sauce, a tbsp. or 2 of cider vinegar, or even 3/4 cup of coffee if the chili is getting too thick.  If it needs to be thicker, I will add a tsp. of ground sassafrass.
 
The above recipie gets better each time you reheat it.