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superbroke	posted Ok all, enough of political subjects, it's deer hunting season here in Wisconsin and I need a good recipe for some venison chili!!!!!!!!! Please post ummmmmmmmmmmmmmm..........
bdgee	posted http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=6
Kate	posted Brown the ground deerburg! Add one diced onion, one diced green pepper, 1 can whole peeled tomatoes 16 oz, 2 cans tomato sauce, four or five cans beans, your choice! I use, black beans, white beans, dark red kidney beans, garbonzo beans, and light kidney beans! Add two peeled and chopped potatoes. Season with 3 or 4 tblspoons chili powder, 1/4 tsp. garlic powder, Nature's seasons, and Season Salt. Simmer until potatoes are tender! Serve over large corn chips!
bdgee	posted BEANS! IN CHILI! SACRILEGE! Please, for your own safety, if not for those that may be nearby, don't do that if there is the even the slightest chance of lightning anywhere within a couple of hundred miles, at least. Potatoes? Weird.
BuyTex	posted superbroke, will rummage my files and post my Dad's recipe, which is famous for good reason. Notice, you will need a source of fat, as properly butchered venison is too lean. My ol' pappy used suet...feel free to substitute on that one, single item. btw, bdgee is correct: chili is neither stew nor soup... If beans are added, they are placed gently into the middle of a bowl of red--almost apologetically--having been cooked separately, well away from the delicacy. Discernible pieces of any vegetable rule out "chili," by definition. Besides the chunks of properly butchered venison, and the roux-matrix of spicy-red, the only identifiable vegetable matter can only be that of the main chile itself... The addition of beans is a nod to civility and recognition that some homesteads may need to "stretch" their provisions. That is fine and acceptable, as is a lively topping of freshly grated, raw onion (hot or sweet) and almost any cheese except Swiss, brie or any other fou-fou crap. Remember, chili proper in no way resembles soup or stew with adulterations already mentioned in other posts, which I shall ignore lest the Spirits of the Alamo rise in unison against me...Chili is a meat dish This brooks no argument, as chili originated here, just down the riverbank--even though San Antonio got the glory.
bdgee	posted Well, it was a guy (German, by the way) that first began to dry and process the peppers and sell the chopped up dried pepper in bottles so that chili might be enjoyed by folk not native to God's county (or some unfortunate Texan that had, for whatever reason, been forced to make bed in some foreign land). He lived in San Antonio (though I believe he was born in New Brounfels, at least that is the way I read it) and that was the address on the label on the bottle. Hence, it came to be thought that chili came from San Antonio.
BuyTex	posted ex ACT ly! rumors & innuendo... chili started here, at the confluence of The Most Holy Trinity... (which has nothing to do with religion, and everything to do with geography) The Aleman (german) guy picked it up here and transitioned to San Antone... Shifty.... at best
bdgee	posted Yep. which is strange for our deutchers. Usually they are most humble and generous.
superbroke	posted [QUOTE]Originally posted by BuyTex: [QB] superbroke, will rummage my files and post my Dad's recipe, which is famous for good reason. Notice, you will need a source of fat, as properly butchered venison is too lean. My ol' pappy used suet...feel free to substitute on that one, single item. btw, bdgee is correct: chili is neither stew nor soup... If beans are added, they are placed gently into the middle of a bowl of red--almost apologetically--having been cooked separately, well away from the delicacy. thx buytex I'd really appreciate it, we have some ground venison mixed with pork (fat content) and then some venison stew meat. My hubby hates beans so a non-bean chili recipe would be great!
BuyTex	posted geez, sorry for the delay--I forgot... OK, this is based on 6 pounds of chili-cut venison: 6 chile anchos 1 pack "Firehall" blend from Pendery's spice co (in biz here since 1870): w w w. p e n d e r y s. com (remove spaces), type "fire" in search field; choose from regular or "fire" (item no.s 300001 & 300011. (the anchos may be included with the Firehall set--best to inquire). Prep the chile anchoes, remove most of the seeds (but not all); grind em up... Brown the meat, adding your pork; for the first batch, I think I'd try 4 1/2 lbs venison, 1 1/2 lbs pork. If there's too much fat, skim it--better, let it cool then remove it from the top... Add the chile anchoes and simmer for awhile, I'd say about a six-pack's worth of simmering. (Add water as necessary; you can always thicken with masa. It needs to cook a good long while.) Remove from heat then add the Firehall blend and stir it in thoroughly. Let it sit an hour or so... Simmer some more... Notice what Pendery's says: "For more flavor, use only 4 lbs meat." What Daddy did was stick to the 6 lbs, but toward the end he had these extras on hand: another 1 oz chile powder, 1/2 oz cumin, 1/2 oz paprika. For my taste, the cumin is critical At any rate, you're coming down to the last coupla hours; start laying in the extra spices, say 1/3 at a time...when you're satisfied, let it simmer another 30 to 45 minutes... Freshly chopped onion is good on top, as is a good, hearty cheese (NOT American or Swiss) which you guys should have aplenty. Fresh-baked cornbread is nice, although crackers are an acceptable substitute in an emergency... lemme know how it goes
Dustoff101	posted I feel like a stuffed duck, yuck...
glassman	posted hey buy tex, i heard a long time ago if theres any pork in it? it ain't chilli .... pork and esp sausage makes it sumpm called cassoulet (SP?, sounds like cassohlay) my chilli recipes come from NC, so what do i know? just sumpm i heard....
superbroke	posted Thx BuyTex, we will definately try that recipe after the holidays! Sounds like that is something that will warm us on these very cold Wisconsin winter nights.
BuyTex	posted quote: Originally posted by glassman: hey buy tex, i heard a long time ago if theres any pork in it? it ain't chilli .... pork and esp sausage makes it sumpm called cassoulet (SP?, sounds like cassohlay) my chilli recipes come from NC, so what do i know? just sumpm i heard.... Glassy, unnerstan the parameter--but really, it's about the spices and the time The dish started with whatever meat was on hand... Preference? vension... Acceptable...? Armadillo or mule ... or your brother-in-law Back then? No refrigeration...the point was to create something more juicy than jerky, less subject to spoilage than soup or stew... Naturalmente! venison won out as base ingredient...kinda like beef, even leaner, some "prestige" attached as opposed to riding up in the yard and shooting a steer... Need I say more?
glassman	posted nah, i gitit, probably something the National Beef Council was putting out before the low-carb diet craze to sell more BEEF LOL
glassman	posted is this venison chilli? sorry, just couldnt resist....
BuyTex	posted lol, glass--that's just wrong also, to correct an earlier statement? there's been many a cow-man who wouldn't eat "game" if beef were available. One such in "modern times" is the author of "Well, He Wanted to Know, and I Knew, so I Told Him." We were friends, I'm proud to say...good book. You'd like it, I think...
Kate	posted Hey, just sharing my own recipe! It's one of my son's favorite meals! You don't like the beanys, take them out!
bdgee	posted Kate, there are religious proprieties that must be observed!
Kate	posted And beans are off limits?
BuyTex	posted Kate, the deal is, it's a meat dish. When you add a buncha veggies, it just ain't chili, anymore, but some kind of stew. For practicality's sake, beans--if desired--are added in the bowl, but cooked separately. Chili should simmer a l-o-n-g time: the beans will be cooked to mush...
bdgee	posted Yup! Time makes chile. And brisket, too, needs at least a nine 9 hour stretch in the smoke pit to get close to done........13 - 15 is a whole lot better. Then you take your time eating either.....with lots of cold beer and slices of 1014 onion and a hunk of extra sharp cheddar on the side. Life is gooooood.
BuyTex	posted beej, just started a 3-lb batch, not my Dad's recipe...lol, no recipe...picked up 3 lbs beef chili-cut and got it going with whatever's on hand. eg, only got two chile anchoes...
bdgee	posted Tex, that is THE recipe....whatever is on hand and cooking time. What time shall I plan to get there?
BuyTex	posted it's simmerin pretty well--just ran a QC check, lol. PM me a phone number and we can meet up tomorrow afternoon..
bdgee	posted Ain't no way in h__l I'm planning to get out on the roads tomorrow of I can help it....had to tonight and it was SCAR_REEEEEEEEE....and the weather girl on channel 8 said it wasn't geting to freezing from the damnyankee side all day tomorrow....
Dustoff101	posted bdgee, if I list my Chili, will I be lynched?
bdgee	posted Ya outta be....that's sick!
bdgee	posted And I think God sent down 11 on that list...one got lost. Thou shalt NEVER foul chile with stuff that is sweet or beans.
BuyTex	posted oh, man...bad news--gotta start a new batch, lol (stay tuned)
Dustoff101	posted Don't forget the peaches!
bdgee	posted Tree ripened peaches and glass of buttery milk pulled fresh from the cow for desert and a couple of fingers of good bourbon over ice after that to enjoy with a good cigar and good conversation under a starry night sky. Life is good.