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Subject: Venison Chili

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Farmer Dan    Posted 12-28-2017 at 22:42:10 [URL] [DELETE]        [Reply] [Email]  
  • Venison Chili
  • Thought I would post my chili recipe for you folks that don't have
    one for venison. Notice I don't spend a lot of time chopping vegetables. LOL

    Uncle Danís Chili

    McCormick Seasoning Mix Chili Original, (one packet 1.25 oz)
    McCormick chili powder (1/2 teaspoon)
    Red Gold Tomato Sauce Premium, (two 15 oz cans)
    Our Family Diced Chili Ready Tomatoes, (two 14.5 oz cans)
    Bushes Best Chili Beans Medium Sauce, (two 16 oz cans)
    Molson Premium Lager, (one can)
    McCormick original chili mix (one packet)
    One pound diced venison steak

    Open all the cans and dump them in the pot with the chili powder and One cup spring water let it simmer. Put a spoonful of butter and spoonful of onion flakes in a pan and brown the venison. After 10 minutes add the chili mix and a cup of water, let simmer until the water cooks out, then add it to the pot. Let the whole mess Simmer for an hour before serving.

    Tim Daley(MI)    Posted 12-30-2017 at 17:44:18 [URL] [DELETE]        [Reply] [No Email]  
  • Re: Venison Chili
  • Back when I use to grow my own fresh vegetables, I loved to make my own pasta sauce. I also liked to add sliced up pepperoni, kielbasa, or Italian Sausage to my spaghetti sauce and chili, sometimes all three like at deer camp. I also make one of my faves, "Bad Axe Bean Soup", a recipe using navy beans and ham. It is a popular Michigan Thumb/farming community recipe handed down for generations. Navy beans are a prominent Michigan crop. I use my mom's recipe, pretty basic, navy beans, water, ham/hambone, salt, pepper, and onion. Served with homemade bread and it's a full high-protein meal. Just curious, in your chili recipe, calling for burnt coffee -is that coffee grounds?

    Tim Daley(MI)

    Tim Daley(MI)    Posted 12-30-2017 at 17:40:47 [URL] [DELETE]        [Reply] [No Email]  
  • Re: Venison Chili
  • Back when I use to grow my own fresh vegetables, I loved to make my own pasta sauce. I also liked to add sliced up pepperoni, kielbasa, or Italian Sausage to my spaghetti sauce and chili, sometimes all three like at deer camp. I also make one of my faves, "Bad Axe Bean Soup", a recipe using navy beans and ham. It is a popular Michigan Thumb/farming community recipe handed down for generations. Navy beans are a prominent Michigan crop. I use my mom's recipe, pretty basic, navy beans, water, ham/hambone, salt, pepper, and onion. Served with homemade bread and it's a full high-protein meal.

    Tim Daley(MI)

    Tim Daley(MI)    Posted 12-30-2017 at 13:56:46 [URL] [DELETE]        [Reply] [No Email]  
  • Re: Venison Chili
  • Sending you some of the recipes in Fred Trosts' Michigan-Out-Doors cookbooks I got over the years he was on. There are a few others too. I prefer dark red kidney beans in my chili and a bit on the 'hot' side but not 5-alarm style that you can't taste anything. Taste is a moot point with me since I lost mine along with smell as well 2 years ago. Hoping my recent nasal surgery will help some. Happy New Year, stay hydrated, and warm.

    Tim

    j4nss(WNY)    Posted 12-29-2017 at 21:51:01 [URL] [DELETE]        [Reply] [No Email]  
  • My version
  • 1 tablespoon olive oil
    2 tablespoon crushed garlic
    1lb ground venison or beef.
    1 large sweet onion chopped
    1 bottle dark beer
    1 qt homemade stewed tomatoes
    1 qt crushed tomatoes
    1/4 cup chili powder
    1 tablespoon sugar
    1 cup leftover burnt coffee.
    1 can black beans.
    1 can chili beans.
    Crushed red pepper to taste.


    Brown the olive oil,garlic and onion in a large sauce pan.
    Add the meat and brown till it darts to stick.
    De-glaze the pan with the beer and simmer for 5 minutes.
    Add the rest of the ingredients and simmer for 10 minutes
    Salt and pepper to taste.
    Let it cool and put in the fridge or out in a snow bank over night.

    Re heat the next day and serve with buttered Italian bread and several cold beers.

    I think chili tastes better after it sits for a day or 2.

    Farmer Dan    Posted 12-30-2017 at 11:27:32 [URL] [DELETE]        [Reply] [Email]  
  • Re: My version
  • You sure about that 1/4 cup of chili powder? That sounds like a lot to me LOL.

    Sounds like a real good pot of chili though and yes all chili needs to sit a day or two and relax before you reheat and dig into it.

    j4nss(WNY)    Posted 12-30-2017 at 22:52:44 [URL] [DELETE]        [Reply] [No Email]  
  • Re: My version
  • Yes. 1/4 cup. I also add cumin and crushed red pepper as I make it. Then I add shredded cheddar and Franks hot sauce to the bowl when I eat it. Slop it up with big chunk of buttered Italian bread and a cold IPA.

    Tim Daley(MI)    Posted 12-30-2017 at 13:59:25 [URL] [DELETE]        [Reply] [No Email]  
  • Re: My version
  • I like a lot of chili powder as well crushed red pepper. I've got the sharp cheddar cheese slabs and oyster crackers all packed...

    Tim Daley(MI)

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