Venison Chili Recipe

Discussion in 'Outdoor Recipes' started by Curtis17, Dec 18, 2013.

  1. Curtis17

    Curtis17 Active Member

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    Here is another chili recipe that I prepared this past Sunday. There are a few that I have posted on here over the years. Each and every one of them have been unique in their own way, but all of them have one thing in common. They are delicious. This one is no different.

    The Ingredients:

    (2) Pounds of ground venison (5% beef tallow added)
    (2) Smoked Pork Hocks
    (2) Quarts of Homemade Canned Tomatoes
    (2) Cups of Water
    (1) 8oz. can of Tomato Paste
    (1) Can of Black Beans (drained and rinsed)
    (1) Can of Pinto Beans (drained and rinsed)
    (1) Bottle of Beer (Great Lakes Christmas Ale)
    (4) Fresh Jalapenos (seeded and diced)
    (2) Onions (diced)
    (2) Tbsp of Brown Sugar
    (2) Tbsp of minced Garlic
    (2) Bay Leaves
    About 3 Tbsp of Chili Powder
    About 3 Tbsp of Paprika
    About 2 Tbsp of Chipotle Chili Powder
    About 1 Tbsp of Homemade Jalapeno Powder
    About 1 Tbsp of Ground Cumin
    About 1 Tbsp of Garlic Powder
    About 1 Tbsp of Oregano
    About 10 dashes of Worcestershire Sauce
    About 5 dashes of Liquid Smoke
    About half of a decent Dark Chocolate bar
    Salt and Pepper to taste



    Brown the venison in a large pot, drain and set aside...

    Add onions and smoked pork hocks to the pot and cook until onions become tender... (leave the hocks in the chili the whole time and as a bonus, eat them like a chicken wing after about 7 hours)
    [​IMG]

    Add jalapenos, garlic, salt & pepper...
    [​IMG]


    Add browned venison back to the pot...
    [​IMG]

    Add all of the spices to the pot...
    [​IMG]

    Add tomatoes and tomato paste...
    [​IMG]

    Add the brown sugar...(this helps to cut the acidity from the canned tomatoes)
    [​IMG]

    Add the beer...
    [​IMG]

    Add the beans...(I'm not a fan of beans in my chili, but I added them by request)
    [​IMG]


    Add chocolate, Worcestershire, liquid smoke and continue to salt and pepper to taste...
    [​IMG]

    Finally, add two cups of water, stir occasionally and just let it simmer all day and eat when you're hungry. I let this go for about 6 hours until we dug in....
    [​IMG]


    *Don't forget to remove the bay leaves before you eat!

    I served this up with tortilla chips, diced onions, shredded cheddar, pickled jalapenos and sour cream. There was just enough left to freeze and use for my chili dip this coming Sunday.
     
    Last edited: Dec 18, 2013
  2. WorldBFreebase

    WorldBFreebase Resident Antagonist

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    that sounds like a pretty liquidy recipe. any reason you use dark chocolate instead of semi sweet bakers chocolate? allspice?(sorry, i am a cincinnati boy)
     

  3. PerchMonkey

    PerchMonkey Active Member

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    Looks great !

    Also picture 7 reminds me what it would look like the morning after:shocked:
     
  4. Curtis17

    Curtis17 Active Member

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    Freeman, after 6 hours, it's the perfect consistency. Unfortunately, I forgot to take a picture at that time.

    The dark chocolate is what I had on hand.
     
  5. WorldBFreebase

    WorldBFreebase Resident Antagonist

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    i've always made my chilli in a crockpot. are you going stovetop? if so what temp?

    anytime i have added extra moisture besides the natural juices and about a half a beer, it's always been too runny. wonder if crock vs stove top makes a difference.
     
  6. Curtis17

    Curtis17 Active Member

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    Large pot on the stove set at Medium-high the whole time until I have added everything that needs to go in, then I turn it down to medium and let it lightly bubble for 4-6 hours or more. I don't do chili in a crockpot.
     
  7. Ragtime

    Ragtime Active Member

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    Great pics!!!!! Daddy Likey
     
  8. BFG

    BFG Well-Known Member

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    That's how you do a food post....very nice Curtis.
     
  9. WorldBFreebase

    WorldBFreebase Resident Antagonist

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    except he forgot the final product shot
     
  10. WorldBFreebase

    WorldBFreebase Resident Antagonist

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    i've always been leary about leaving something cooking on the stove top with a gas stove while i am not home, as there is no way in hell i'm sitting around the house for that long waiting on chilli to cook.
     
  11. Curtis17

    Curtis17 Active Member

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    Well it's not like I am sitting in the kitchen staring at the f'n stove all day. I am sitting on the couch, drinking a beer and watching football. Sunday is the day for chili, not a Tuesday.

    I bet you think I'm crazy for letting a fire burn in my wood stove all day and night as well.

    :rotate:
     
  12. Curtis17

    Curtis17 Active Member

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    Imagine...if you can, a big pot of chili.
     
  13. WorldBFreebase

    WorldBFreebase Resident Antagonist

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    i'm an extreme extrovert. i'm drinking beer and watching football at a bar. i can't tell you the last time a spent more than about 2 hours sitting around on the couch doing nothing.
     
  14. BFG

    BFG Well-Known Member

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    Yep...need female cleavage and a firearm to complete the project.
     
  15. bandseeker

    bandseeker New Member

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  16. joejoe

    joejoe New Member

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  17. CaptMark

    CaptMark Retired Ohio Waterfowler Staff Member Moderator

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    WILL HAVE TO TRY THAT !!!
     
  18. toby

    toby Member

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    I've got a pot of this on the stove right now. I can tell you it's not to liquidy. It will get even better in 6 hours.
     
  19. toby

    toby Member

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    I finally got around to eating a bowlfull. A lot of flavor, nice smokyness and some heat. I know Curtis17 likes his stuff hot but this stuff is nice, not so brutal that you can't enjoy it. Nice job.