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Favorite Deer Chili Recipe?

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Hey guys!! whats your favorite deer chili recipe??...How do you make it??
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This is not mine but it's the one I make and man it is good!

Wesley & kathy's world-famous killer 4-star venison chili

Yield: 6 servings

3 lbs Finely chopped venison *

1 ea Medium onion

4 ea Cloves garlic

1 x Salt to taste

1/4 cup (or more) Chili powder

2 tbsp Olive oil

1 tbsp Cumin

1 can Texas beer

1/2 cup Water or beef broth

1 tbsp Mexican oregano

2 tbsp Masa or corn meal **

1 tsp Ground coriander


Procedures

* venison should be cut from the neck or shoulder

** dissolve masa in about ¼ c water

saute the meat in the oil until about ½ browned.

Add onions and garlic and saute until onions are tender, but not brown.

Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes.

Do not allow to burn.

Add beer and water/broth and simmer, stirring frequently until meat is tender.

(about 45 minutes - 1 hour) when meat is tender, stir in masa, dissolved in water or broth.

Simmer, stirring frequently an additional 30 minutes or so.

If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving.
 

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Thats almost the same chili I make. Only dif is I put in a few carrots and new red potatoes. Makes it more red chili stew, but its great. The beer in there really makes it. Cheese on top and torts on the side and of course another beer to wash it all down.:darkbeer:
 

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Parade Magazine as the "Best Chili Recipe in the USA"

Saw this recipe in Parade magazine years ago, and it has become one of my favorites.

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This no-bean, Tex-Mex chili is made with sirloin, ground beef and chorizo sausage - and packs a little kick!

Ingredients

2 tbsp. Extra Virgin Olive Oil

2 lbs. Sirloin steak, cut into 1" cubes (substitute venison)

1/2 lb. Ground beef (substitute venison)

12 oz. Chorizo sausage, casing removed and meat crumbled

1 Large yellow onion, chopped coarsely

1/4 cup Chili powder

1 tbsp. Garlic salt

2 tsp. Cumin

1 tsp. Dried basil

2 14.5 oz Cans beef broth

2 14.5 oz. Cans whole tomatoes, drained

1 cup Cilantro, chopped

1 Cinnamon stick

3 Bay leaves

2 Green jalapeno peppers, slit lengthwise 3 times each

1 tbsp. Yellow cornmeal

Salt & pepper to taste

Cheddar cheese, shredded and sour cream for garnish (optional)

Preparation

Add oilve oil to large stock pot over medium heat.
Add the sirloin and brown all sides of the cubes.
Remove sirloin to a bowl and set aside.
Add to pot ground beef, chorizo sausage and onion, stirring to brown.
Break up all meat into crumbles as it browns.
Return sirloin to pot.
Stir in all remaining ingredients except garnishes.
Bring chili to a boil, then reduce heat to simmer.
Cook 2 hours or longer.
Stir occassionally to break up tomatoes.
Discard cinnamon stick, bay leaves and jalapenos.
Serve chili warm and garnish with cheese and sour cream if desired.

Cook's Notes

This recipe was voted by Parade Magazine as the "Best Chili Recipe in the USA". I have made it several times and it's always a crowd favorite. A unique twist to conventional chili.
 

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Parade Magazine as the "Best Chili Recipe in the USA"------
Saw this recipe in Parade magazine years ago, and it has become one of my favorites.
I tried this recipe over the weekend... and it tasted real good imo. I served over egg noodles and used beef rather than venison (didn't have any).

The only modifications I made were:
- De-seeded and cut the jalapeno peppers into small pieces rather than removing them as suggested.
- Quartered/halved the whole tomatoes
- Added some red pepper flakes
- Added some garlic powder (would probably use real garlic next time)
- Couldn't find anything labeled 'Chorizo' sausage... so I used a tube of regular ground sausage
 
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