I'm thinking about making some chili out of the deer meat I have in the freezer. What is your favorite recipe?

Thanks!

I don't use a homemade recipe. Wick Fowler's 2-Alarm is easy and good.

this will be had at my house this saturday or sunday

quote:

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2 to 4 Ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons chili powder
4 tablespoons Vegetable oil
3 pounds Lean beef chuck, cut in bite-sized pieces
1 to 2 cups Beef stock or water
1/3 cup Finely chopped garlic
1 Yellow onion, finely chopped
2 tablespoons Ground cumin
1 tablespoon Ground oregano
Salt
½ cup Hungarian sweet paprika
1 or 2 Fresh cilantro sprigs

If using chiles, trim the stems and remove seeds. Place in a small saucepan and add water to barely cover. Bring to a boil, remove from the heat, cover and let stand for 15 minutes. Transfer the chiles and their soaking water to a blender or a food processor fitted with metal blade. Purée until smooth. Set aside.

Brown half of the meat in a large skillet in the vegetable oil over high heat for 6 to 8 minutes. Transfer the meat and juices to a heavy pot and add the puréed chiles or chili powder, if using. Place over low heat and bring to a simmer.
Meanwhile, brown the remaining beef in the same manner, then transfer it and the juices to the pot. Add enough stock or water to just cover the meat. Bring to a boil, reduce the heat to low and simmer, uncovered, for 30 minutes.

Add the garlic, onion, cumin, oregano, salt to taste, paprika and cilantro and continue to simmer, uncovered, stirring occasionally, until the meat is very tender, another 30 minutes. Add a little liquid if the mixture begins to stick
or looks too dry. When the chili is ready, using a large kitchen spoon, skim any fat from the surface. Ladle into bowls and serve. Makes 4 to 6 servings.

Note: There's an easy way to remove excess fat from this or any dish, but you have to make it ahead of time. Let the chili cool, then refrigerate it for several hours or overnight. The excess fat will harden on the surface and be
easy to remove. Then, reheat to serving temperature.

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[This message has been edited by Ducks4Brkfast (edited 12/18/2008 11:25a).]

I make it "scratch" every time...to taste, and add in different peppers and chili for whatever mood I am in.

I am NOT a big fan of chopped or cubed meat in chili..it often ends up stringy and "dry" in texture, as it is a lower grade cut of beef and it doesn't take flavor well (not enough fat content, either). It also is an inconsistent texture with the rest of the chili. Ground or "chilimeat" is best for my taste: absorbs and holds flavor the best. If the meat looks like chopped BBQ when cooked, it just isn't quite what I like.

My chili must have onions and garlic, and I often put chopped poblano or bell pepper in it. I am pretty liberal with the chilipowder, and am known to finely chop real chilies or jalapeno for extra kick when the wife isn't going to be having any of it.

I also like chili with beans sometimes (that is, LEGIT chili, with beans added in upon serving. Black beans add an interesting thickness to the flavor). I also like chili served on a bed of rice sometimes.

I always put tomato in my chili, too. I like stewed, crushed tomato. For a thicker "juice", a small can of tomato paste can help, but it isn't necessary.

I'm no "purist". I tweak each batch to what I feel like at the moment. Many a "sample" is taken during the cooking process.

I forgot. MY chili always gets boatloads of that cumin spice, whatever the hell that is. I love that stuff.

This is what I got for ya:

1 lb deer chili (use 2 lb if you dont use beef)
1 lb beef chili (optional)
1 grilled sirlon steak (med rare, then cut in cubes)
1 can of Medium Rotel
1 medium onion (diced)
2 medium potatoes (small cubes)
1 pk of chili seasoning
1 can Jalapeno Ranch Style Beans
1 can Pinto Beans
1 Fresh Jalapeno Pepper (diced)
Water depending on the consistency you want.

Brown your chili meat. Grill your steak. Combine all ingredients into a crockpot for 5 hours and stir occasionally. Top with a little cheese. Enjoy! I also like to make jalapeno cornbread to serve with it.

I use the Carroll Shelby mix from the grocery store. We get a chili grind done when we process beef and I usually mix one pound of that with one pound of regular ground beef. I add diced onion and garlic, some tomato paste and sometimes finely diced canned tomatoes (sin, I know and I don't care).

I can't ever seem to get the amount of the spices right, and this is the best mix I've found so far.

Try the recipe on the back of the Gebhardt's Chili Powder bottle. You'll find Gebhardt's in with the other spices at the grocery store.

my tip....

the cooking time after you add certain ingredients is important to the final flavor.

As an example... ONIONS

Add onions fairly early in the process, but then you may add some more just 15 minutes before turning the fire off. This gives you two different results.

The same can be said for some spices.

I use onions as an example because I dont like the chili to be cooked so long with the onions that you cannot even tell they are there.

I have to cook them long or my husband will know they're in there!!

Too bad we don't have a "sticky" recipe topic.

quote:

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This is what I got for ya:

1 lb deer chili (use 2 lb if you dont use beef)
1 lb beef chili (optional)
1 grilled sirlon steak (med rare, then cut in cubes)
1 can of Medium Rotel
1 medium onion (diced)
2 medium potatoes (small cubes)
1 pk of chili seasoning
1 can Jalapeno Ranch Style Beans
1 can Pinto Beans
1 Fresh Jalapeno Pepper (diced)
Water depending on the consistency you want.

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PAGE 1

jed1154

The guy asked for a recipe. Not quite understanding your PAGE 1 comment.


[This message has been edited by kutacj (edited 12/18/2008 1:30p).]

Because there is a long standing debate about whethere chili includes beans. True chili aficionados will say no beans. The rest of us don't care.

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Too bad we don't have a "sticky" recipe topic.

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We are trying to get one with The Game Recipe Thread

But staff hasn't put a sticky on it yet

[This message has been edited by txbbqman (edited 12/18/2008 1:41p).]

Has anyone contacted staff yet? We don't need to give them a reason to come over here!

I will generally make a pot of beans to serve alongside for those who want beans in their red.

beans +1

A little beans and some nutria, and you got some dang good chili.

Got it!!!!!!! Gotta have the beans!

http://www.texags.com/main/forum.reply.asp?forum_id=34&topic_id=734304

any of the above plus 2 Shiner Bocks; one for the chili and one for the cook!

I use Wick Fowler's Two-Alarm, but only as a base. I don't use all of the chili powder, but add chorizo and saute onions, garlic and jalapenos in olive oil until tender. Then I brown my meat. I add a little more tomato sauce, because I cook for a buch of weenies. I add my heat with Tabasco or red pepper flakes after it is done. I will have beans on the side, because I don't like to muddle the flavors.

I start with Wicks and then add.

Only yankees put beans in chili.

Easy with the Yankee talk...Texas Born and Raised!

Whoever puts beans in chili, flunked chemistry.

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Texas Born and Raised!

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The yankee way apparently.

Ag83 kiss my beans

[This message has been edited by kutacj (edited 12/19/2008 1:52p).]

No way, Yankee-ism is contagious.

Combining beans and chili is like combining taking a dump and having sex, both are great by themselves, but combine them, and you are a godddamn deviant.

[This message has been edited by Hobo Zombie (edited 12/20/2008 3:28a).]

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Because there is a long standing debate about whethere chili includes beans. True chili aficionados will say no beans.

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Nonsense.

True chili aficionados understand that whether or not there are beans in the chili is up to the cook. If you don't like it, quit b1tching and fix your own.

Some wankers argue that real chili doesn't have beans because of "competition rules". If you want "competition chili", then don't use beans. But real life chili and competition chili are two entirely different things and beans are perfectly acceptable.

That said, I generally like beans in chili, but not if I'm going to use it for other purposes, such as a frito pie or to pour over tamales. Also, if you are going to refrigerate the leftovers, chili without beans reheats better.

quote:

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2 to 4 Ancho chiles, 4-8 small dried red chiles or 2 to 4 tablespoons chili powder
4 tablespoons Vegetable oil
3 pounds Lean beef chuck, cut in bite-sized pieces
1 to 2 cups Beef stock or water
1/3 cup Finely chopped garlic
1 Yellow onion, finely chopped
2 tablespoons Ground cumin
1 tablespoon Ground oregano
Salt
½ cup Hungarian sweet paprika
1 or 2 Fresh cilantro sprigs

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I don't know if I have ever eaten chili that didn't have one form or another of tomato in it.

The amounts of chili powder and ground cumin also look a bit light for three pounds of meat. I usually add at least that much early on in the cooking with only one pound of meat, more when about half finished cooking, and a little more when nearly finished.

I also prefer to chop the onion coursely. I usually add one to two large onions for a pound of meat in the chili.

Also ground coriander when I have it.

beans on the side?

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1 can Pinto Beans

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Riffety-raff chiff-chaff...


Chili doesn't have beans.

Note that when you go to buy some canned chili (hopefully you don't, but to my point) :

You can either buy "chili" or "chili with beans".

Note that you do not by "chili" or "chili without beans".

Therefore, one may deduce that chili does NOT HAVE EMEFFIN BEANS IN IT.