Best Chili

[iddee]

Ingredients:
2 1/2 lb. lean venison, ground

1 lb. lean pork, ground

4 garlic cloves, finely chopped

1 cup finely chopped onion

8 oz. hunt's tomato sauce

1 cup water

1 can beer (12 oz.)

3 Tablespoons chili powder

2 Tablespoons instant beef bouillon (or 6 cubes)

2 Tablespoons cumin, ground

2 teaspoons paprika

2 teaspoons oregano leaves
 
2 teaspoons sugar

1/2 teaspoon coriander, ground

1 teaspoon unsweetened cocoa
 
1/2 teaspoon Louisiana hot sauce
 
1 teaspoon cornmeal

1 teaspoon flour

1 teaspoon warm water


Directions:
1. In a large saucepan brown 1 3/4 pounds of the ground meat (the venison and the pork), drain the fat.
2. Remove meat (the venison and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.

[BoilerJim]

Sounds very hearty. 3.5 lbs of meat. Sounds like my kind of chili.

[Perry]

I agree. A lot of the chili you get in restaurants these days don't have a lot of meat in them?
I used to love a nice "hot" chili, I even used to make one following a recipe I got out of an Easyrider magizine, it was called Capitol Punishment Chili.
Sadly, age has taken that kind of abuse to my stomach away. What used to be cast iron is now just heavy tin. Even when I have tortillas, it has to be with mild salsa. 

[Marbees]

is this texan style? very hearty, no beans chili. got to try it

[LazyBkpr]

Sadly, age has taken that kind of abuse to my stomach away. What used to be cast iron is now just heavy tin. Even when I have tortillas, it has to be with mild salsa. 

   Indeed!  The days of setting around and eating peppers dunked in Velveta is GONE.. even onions hate me now..   I still try once in a while, but three prevacid and a bottle of antacid tablets later I am still awake wondering it its a heart attack or heart BURN..   I miss good hot chili! Iddee just made my mouth water, but reading the recipe gave me heartburn!

[Jen]

Perry and Lazy- Count me in. My life is pretty boring in the kitchen. But I gotta tell ya that since I've been doing bee venom therapy, my digestion has improved considerably. And I eat honey on my breakfast every morning.

Yes this is a yummy recipe. But it would feed an army. I think we could simply reduce the chili powder and hot sauce, and it would still be delish. Ladel it over crispy fried potatoes. Oooooh Yeeeeeeah

I'm gonna try it, maybe take pics

[Edward]

A few weeks ago I planted 14 different chilli seeds, nowadays I go for the strong hot ones with a lot of taste.

The atomic hot chillies aren't really edible   :'(

I have an idea of mixing some honey with chili as flavored honey, In theory in my mind if seem like a tasty idea   

Any ideas or input?


mvh Edward 

[LazyBkpr]

Interesting idea..  sweet at first taste, then it blows your socks off as you run for the water!  hehe, give it a go and see how it works out!

[ralph]

intrestin recipe indeed.

my deer chili is a dutch oven over an open oak fire. fried handful of bacon ends. add two pounds venison ground. sizzle down. hit with garlic powder and black pepper. salt. then can of tomato paste half can of diced tomato. half bell pepper. half bunch of celery, half white onion. paprika garlic powder cumin cayenne pepper cinnamon oregano clove (these mimic mexican seasoning), oh and kidney beans.

if ya want extra fire the way i do it is a shake of ground habanero pepper. that will let you know you're alive.

top up to a gallon (a brew included if you so inclined ) simmer for a few hours uncovered over the fire to gain the smoke flavor, then add the other half of the onion celery diced tomato and green pepper.

cover and simmer for a couple hours. grate cheddar cheese over a bowl of it.

deadleh.

[Perry]

Gotta ask Ralph, where did you pick up the cooking thing? Was this something you learned at a job or something? You seem to have an incredible background for creating some of the finest looking food.

[ralph]

I've been to the other side of the world and back in this little lifetime of mine. Seen alot of things. Done alot of things. Highly influenced by third world country style cooking. Some of the finest eating there is.

I'd rather cook over a wood flame than an electric stove any day.

The cooking thing I slapped together a step off my front porch over looking the bee hives.

A store display rack with the coating thoroughly burnt off then seasoned. Two iron pipe run through cinder block with rock piled around to direct the heat and draft. Simple really.

[Jen]

D a M n! That looks good!  Makes me wanna go hunting!

[Perry]

So no formal training at all?

[ralph]

Gotta ask Ralph, where did you pick up the cooking thing? Was this something you learned at a job or something? You seem to have an incredible background for creating some of the finest looking food.

Now that you mention it here's what happens to the odd fat sheep that needs putting down. This is cooked west african keebab style.

So no formal training at all?

Nope. I play by ear and learn some via observation.

[Marbees]

Ralph - Nope. I play by ear and learn some via observation.

Good traits for a beekeeper 

[LazyBkpr]

Yep, that tears it.. I am moving in with Ralph!

[Edward]

[riverbee]

okay, so back to good chili recipes......

my chili has beans in it, and we like it thick sometimes, like a con carni.  sort of winging it here.......

either, venison or beef, hamburger or steak. 

the meat is browned/seared and onions and fresh green chilis or anaheim peppers added to the meat.
spices.  sea salt, pepper blend or cajun pepper blend, cumin, chili powder, paprika, fresh ground garlic, cholulla hot sauce. honey.

tomato sauce and diced tomatoes we canned from the garden.
pinto beans/red beans or a little of both.

if i don't have this (our own sauce) i cheat and use bushes chili beans with sauce, red gold chili ready diced tomatoes, and a rotel zesty tomato and green chili  sauce, a scoop of honey.  this is usually simmered in a dutch oven most of the day, especially if i am using steak, so that the steak chunks are nice and tender and for the flavor.

homemade hearty bread or roll, cornbread, or toasted ciabatti
toppings; cheese, sour cream, olives, red onion, honey comb from my bees (especially if it's really fiery)

wisconsin folks like to ruin their chili and put celery and macaroni noodles in it.....
i use the celery in sticks to munch on to cut the fire, and macaroni noodles boiled separate, or some other noodle to keep the peace and a wisconsin mother-in-law's way of doing chili in my house hold......