Any one have a good one? I was just gifted a couple pounds of ground venison. Maybe something in the crockpot?

Brown venison. Set aside. Add onions, diced jalapenos (or serranos or other peppers to taste) and garlic to pot. Cook through. Return venison to pot. Add 2 cans crushed tomatoes, juice included, 6 cups beef stock, 1 dark beer. Add chili powder and cumin to taste and simmer until meat is tender.

Enjoy.

Or visit the cookbook thread. I bet there is a recipe there.

"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants."
-Thomas Jefferson

Emeril has a great recipe for venison chili that is available online.

We use venison, pork, beef, ground beef, or ground turkey interchangeably in out chili or mix and match percentages of any two or all.

I just use the boxed X-alarm chili mix, and add the meat, onions, chopped tomato.

http://www.chili.org/recipes.html

Pick a winner that sounds similar to your standard chili and it will turn out a bit better.

I learned that adding all the chili powder at the same time really takes away from the flavor. Adding the seasonings in batches really does make a difference. Also, good quality chili powder makes a big big difference.

1st Dump
2 tsp Mild Bills Onion Granules
¼ tsp Mild Bills Cayenne Pepper
2 tsp Wylers Beef Granules
2 tsp Wylers Chicken Granules
1/8 tsp Kosher Salt
1 ½ tsp Mild Bills Garlic Granules
1 Tbsp Mild Bills Cowtown Light Chili Powder
1 Tbsp Mild Bills San Antonio Original Chili Powder
1 Tbsp Mild Bills Dixon Medium Hot Chili Powder

2nd Dump
1 Tbsp Mild Bills Cumin
½ tsp Mild Bills Garlic Granules
1/8 tsp Gunpowder Foods Hot Stuff (Available from Mild Bills)
1/8 tsp Mild Bills Cayenne Pepper
1 Tbsp Mild Bills San Antonio Original Chili Powder
1 Tbsp Mexene Chili Powder (Available from Mild Bills)
1 Tbsp Mild Bills Cowtown Light Chili Powder
1/8 tsp Brown Sugar
1 Package Sazon Goya (Available from Mild Bills)

Directions:

Brown 2 lbs of chili grind; drain and set aside. Add 1 can of beef broth, 1 can of chicken broth, and 1 can of tomato sauce; bring to a boil. Once boiling, add two Serrano peppers, the 1st Dump and drained chili grind. Boil on medium heat for 30-35 minutes or until meat is done. Squeeze peppers into chili and discard the peppers.

45 minutes before turn in, bring chili to a boil. Add the 2nd Dump and cook for 30 minutes over medium to medium low heat. Check for salt and adjust if necessary.

The Wick Fowler 2-Alarm mix that you can find in most grocery stores is always a hit with anyone that I cook chili for. And it was originated in Texas. Not sure who "owns" the recipe now.

Where's yall's beans?

That should get us started. Sounds like some decent stuff so far.

I brown it with with black pepper, garlic powder, kosher salt, and minced onion. I then add a mixture of......
4T new mex chile powder
2T gebhardts chile powder
1T mexican chile powder
1T ancho powder
1T chipotle powder
A little cumin, black pepper, and garlic powder (whatever feels right)
And a few dashes of mexican oregano

Add that to the meat and stip to coat
Throw in 1 can of tomato sauce and then a can of water or beef stock.
Cook until it is the right consistency (about 2 hours or so).
It is great.
The above is for two pounds of meat. For a little more kick dice up a couple of jalapenos and toss in when the meat is about 1/3 of the way to browned.

quote:

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Where's yall's beans?

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On the side where they belong?

store bought chili powder

make your own, its real easy if you have a spice/coffee grinder

or you can soak the chilis in hot water and puree them to make a sauce to add to the pot

2nd on FS and the Wick Fowler's!
You can always add a chipolte or soetthing else.

Easiest recipe ever!

2 garlic cloves (minced)
1 large yellow onion

saute

2 lbs venison, with meat tenderizer, brown with onions and garlic.

add 1 large can of diced tomatoes
and 1 12oz can of Rotel. (with chili's if you like spicier)

simmer for a few hours till venison tenderizes.

add 1 large can (20 oz'ish) ranch style beans 20 mins. before serving.

done.

NO BEANS !!!!!!!
This is TEXAS!!!!!!

The newest wick fowlers used quality spices. Even the chili powder was ground up. It was not the big brown bag of chili powder from the old box.

I was impressed when we made it last time. I still add some of my own stuff to the mix though. Wick Fowlers is really jsut a good base to start from.

Has anyone tried the other brands of premade spice mixes?

Carroll Shelby's is one

I've been using The Pioneer Woman's chili recipe but without the beans and venison in place of the beef and it's easy and tasty so you don't need lots of ingredients. One time I threw in some beer for/with the water to let it simmer in.

Ingredients:

2 garlic cloves

1 teaspoon ground oregano

1 tablespoon ground cumin

¼ teaspoon cayenne pepper (optional)

2 tablespoons chili powder

2 pounds ground beef

One 8-ounce can tomato sauce

1 teaspoon salt

¼ cup masa (corn flour, found in Mexican food section of many supermarkets)

Optional Ingredients:

1 can pinto beans, drained

1 can kidney beans, drained

1 jalapeño, seeded and finely diced

1 can diced tomatoes and chilies (I use the Rotel brand)

For Serving:

Shredded cheddar cheese

Chopped onion

Fritos

Preparation:

Begin by measuring the spices: chopped garlic, oregano, cumin, cayenne, and chili powder.

Place the ground beef in a large pot and throw in the garlic. Cook the beef until brown

And unless you want to tick off your cardiologist, drain off the excess fat.

Pour in the tomato sauce. Followed by the spices and the salt.

Stir together well, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in ½ cup water at a time as needed.

After an hour, place the masa in a small bowl. Add ½ cup water and stir together with a fork.

Dump the masa mixture into the chili.

Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalapeño, and tomatoes if desired. Simmer for 10 minutes.

Serve with shredded cheddar, chopped onion, and Fritos.

Helpful Hint: To freeze the chili, allow it to cool completely, then place it in 1-cup portions in freezer bags. Flatten the bags for easy storage in the freezer.

Serves: 6

[This message has been edited by MandaPanda (edited 1/31/2011 1:52p).]

[This message has been edited by MandaPanda (edited 1/31/2011 1:53p).]

PW for the win! Every single one of her recipes is a hit!

In a pinch I've used Carroll Shelby's. Never had any complaints.

Look up Don Henley's recipe on the net. I have not tried it but everyone that talks about it loves it. He, like me, does not believe in beans in chili.

Back in my early Dixie Chicken days an Ag named Mark Rankin used to hang out there. He claimed to have won the Terlingua chili cook-off and there is a picture of him or a dead ringer for him on the back of JJW's Viva Terlingua album. Look that guy up. He made chili for the first anniversary of the Chicken and it was great.

Terlingua chili cook-off is "best chili you can make in 2 hours" not best chili. They exclusively use chili powder due to time constraints - for better results use whole peppers - lots of them.