Another Chile Recipe

Thought I`d share my chili recipe with ya`ll.
I stole this recipe 28 years ago and have won a contest ot two with it after I modified it a little. It`s a goodun.


Deer Chili

1 large onion-cut up
2 sticks celery-sliced
2 cloves garlic-mashed up
2 bell peppers-cut up
2 4oz. cans diced green chilis (these ain`t hot)
fresh jalepeno peppers to taste-chopped (these are)
4 lbs. coarse ground venison
8 tablespoons good chili powder
2 bay leaves
1 14oz. can diced tomatoes
1 8oz. can tomato sauce
1 6oz. can tomato paste
2 tablespoons cookin` oil
16 oz. water
salt, black pepper, and ground cayenne pepper to taste

Fry first 6 ingredients in oil till onion is clear-set aside
Brown venison and drain well
Combine all ingredients in big pot and simmer at least 4 hours. The more you simmer it the better it gets--even better the next day. Also freezes well. Can use ground beef if you have to.

Darcy, here`s my chile recipe that you requested.

Sounds good, though I'd have to scratch the celery.....

wow, how much does that end up making? i don't usually use more than a pound/pound and a half of venison in the chili i make. and is there something other than water to use, like some kind of beef stock, i just cant justify adding plain water to all that good stuff in a pot.... thanks for this one, i'll have to give it a try and let you know how it turns out!

-nicole

HEY i wrote that on roger's name, i'm on his computer and didn't realize that he was signed in and not me!!

thanks again for the recipe!

-nicole

Darcy, that`s where the modified in my recipe came from. It originally called for 8 oz. of water and 8 oz of beer. You can substitute that or a good beef stock in its place. It makes a big pot of chile, but it doesn`t last long around here. You can cut the recipe in half with no trouble if you prefer.

nicodemus,

I'm making some deer chilie for the guys at work today. I was a little slack & used a "bag" of chilie seasonings as a quick way to use some thawed ground venison. I'll try yours next time.

Also a little question, sometimes when I brown ground venison it gets a little gritty a little rubbery. Do you or anyone else know why this happens?

Razor

huntnnut said:

Sounds good, though I'd have to scratch the celery.....

Click to expand...

Why?....Does it itch?
sorry...I couldnt resist

Tried your recipe today and it is very good. thanks for posting.

PERFECT Weather for some chili!!

I was just thinkin` about chili this mornin`. Might have to get a pot of it to simmerin`...

just in time... thanks nic. the family is having a chili cookoff in a couple of weeks I think ill give it a try.