I had been working on a few variations of this chili during my last couple years of college. I believe I have finally gotten it down to what, I personally believe, tastes best. I would love for some of you fellow AT'ers to give it a try and let me know what you think.
TATER'S HEARTY HOGBUCK CHILI
-1lb smoked bacon
-2lb ground venison
-45oz tomato sauce
-45oz chili beans
-30oz black beans
-1 medium sweet onion (chopped)
-3oz of diced jalapenos (optional)
-5 cloves of garlic (minced)
-1 bottle of dark lager (Sam Adam’s Winter Lager recommended)
-1Tbsp chili powder
-1Tbsp paprika
-1Tbsp cumin
-1tsp black pepper
-1/4tsp cinnamon
-1/8tsp cayenne pepper
-Chop bacon into half inch chunks and pan fry until very crisp, drain grease.
-Brown burger with finely chopped onion and minced garlic.
-Combine all ingredients in large pot and bring to a boil.
-Reduce heat and let simmer on low heat for 1-2 hours.
***HOT VERSION***
If you like the chili to be HOT use recipe above but use 1/2tsp of cayenne pepper and 12oz of diced jalapenos.
TATER'S HEARTY HOGBUCK CHILI
-1lb smoked bacon
-2lb ground venison
-45oz tomato sauce
-45oz chili beans
-30oz black beans
-1 medium sweet onion (chopped)
-3oz of diced jalapenos (optional)
-5 cloves of garlic (minced)
-1 bottle of dark lager (Sam Adam’s Winter Lager recommended)
-1Tbsp chili powder
-1Tbsp paprika
-1Tbsp cumin
-1tsp black pepper
-1/4tsp cinnamon
-1/8tsp cayenne pepper
-Chop bacon into half inch chunks and pan fry until very crisp, drain grease.
-Brown burger with finely chopped onion and minced garlic.
-Combine all ingredients in large pot and bring to a boil.
-Reduce heat and let simmer on low heat for 1-2 hours.
***HOT VERSION***
If you like the chili to be HOT use recipe above but use 1/2tsp of cayenne pepper and 12oz of diced jalapenos.