Hunting Forum

I know I've posted this recipe in the past. But, its that time of year again so for those that missed it here ya go.

3lbs ground venison

3-4 large green peppers

3-4 large cooking onions

3 small cans tomato paste

3 cans dark or light kidney beans

4 1/2 cups water (may subsitute 1 cup red wine and 3 1/2 cups water)

4 teaspoons salt

3 1/2 teaspoons ground black pepper (I prefer to fresh grind it)

9 teaspoons chili powder

9 teaspoons cumin

1/4lb butter

3 tablespoons flour

6 tablespoons(more or less) bacon grease

Cut peppers and onions into lg chunks. Put all ingredients except meat, cumin, butter, and flour in a large pot over low heat. Melt butter in a small fry pan and add cumin and flour over med heat stir constantly until cumin is browned it will become lighter in color and add to pot. In a large frying pan melt bacon grease over med heat. Add ground venison (can Heaven Forbid subsitute ground beef) and brown. Add to pot, cover and simmer over low heat stirring every ten minutes or so (keeps meat from burning and sticking to bottom of pot). Cook until onions become clear. Remove from heat and let sit overnight before serving. Makes approx 1 1/2 gallons. Leave some in frig and freeze the rest for later consumption. Most important: ENJOY!!!!!!!!!!!!!!!!!!!!

instead of green peppers use jalapeno's and a habanero or two, dice them up fine, take the seeds out if you don't like the heat

Don't like either of those. I don't generally like hot foods and as I've gotten older neither does my stomach. This recipe is spicy but not hot. I've had some chilis that all you could taste was the "burn" the above recipe once it has set overnight to meld you can taste all the flavors. Its a really nice mix. Try it. Just make a small batch use 1lb of ground and cut everything by 1/3. That small a batch you can make in one large frypan except for brownig the cumin which is the REAL secret to the recipe.

A couple of interesting twists there gut. I do all of the cooking and 99% of the time, it doesn't include a recipe. I may give this one a shot for tomorrow.

What I found interesting was the cumin, yes it is certainly required but I've never toasted it for chili.  I don't know why, I certainly have toasted a ton of spices in my day... I read that and just kinda said "well, DUH!" 

The other interesting point was your using a roux and H2O vs sauce or more 'maters.

Otherwise, pretty close to what I typically do but now.. see, I'm already mucking with the recipe in my widle pea brain... "gee, I wonder how replacing some of the water with beef stock would work... "

I'll do my best to stick to the script....

Thanks

for me it's the opposite, green (bell) peppers give me heartburn and I taste them for a couple days, hot peppers don't bother me

I am allergic to mango peppers which includes all the bell peppers so I substitue with cubineli {sp} I do use the picanta (hot peppers) in my chili, how many and what kind depends on who I'm cooking for...Bill your recipe sounds like our basic 3X3X3 CHILI...every thing is done by 3s....of course I don't use ground meat I use it chunked up....has a better flavor in my opinon...

VERY good Gut! Yesterday (when I made it) I thought it was a bit over powered with cumin but you're right, it has to sit in the fridge overnight. Very tasty, glad I tried it. THANKS.

You can always cut cumin to taste.

no, you misunderstood. After I followed your directions and let it sit in the fridge, the flavors balanced out just great!