Nice. There are a lot of words in your response I'm ignorant to
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Venison chili
- Thread starter GCTerpfan
- Start date
huntin_addict
Well-Known Member
Love that guy, good cast iron cooking from that ol' boy.
All these things can be had through a few clicks on Amazon or a stroll through a decent grocery store or Walmart.Nice. There are a lot of words in your response I'm ignorant to
Add a pinch here, a dash there, you’ll be ignorant no longer.
There’s also a free chair next to my barbeque for the ol’ brick-bearded Ewok (that’s a compliment where I come from)…price of admission is beers.
It was pretty good. If I were to do it again I would spice it up a little (or a lot). I’m jealous of the elk chili. It looks good.
Been working on some venison stock today so I’m not confused by foil seals in the future.
It was better than the tag soup I actually earned! My hunting buddy dropped of a pile of choice cuts a few weeks ago. Super generous!! Btw this stuff was a bit hot recipe to follow.It was pretty good. If I were to do it again I would spice it up a little (or a lot). I’m jealous of the elk chili. It looks good.
Been working on some venison stock today so I’m not confused by foil seals in the future.
View attachment 98139
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Anyone ever use Cajun trinity ( like mirepoix but celery onion and peppers) in their chili? I did a batch sort of like that last weekend, used a couple jalapeños in the trinity and added a couple blistered poblanos into the pot. Also heard one of my dinner guests for that puts Worcestershire in chili, I added a tad to the meat and it was pretty darn good like that. And since I'm rambling on here add a little tapioca starch slurry in the pan after you brown your meat and add that fat right in the pot. Adds a little body and a richer mouthfeel and it doesn't ever separate back out. ( also doesn't turn gravy into jello if you use too much lol)
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Love a good chili thread that’s made up of folks giving ideas rather than the normal “it ain’t chili if you use/don’t use xyz” so kudos to you all for that.
Stock will be great @GCTerpfan and you’ll like having it around. I’ve got so much poultry stock I started giving it away to family. You can’t buy better than what you make.
Stock will be great @GCTerpfan and you’ll like having it around. I’ve got so much poultry stock I started giving it away to family. You can’t buy better than what you make.
Ok here it is we left out the carrots & celery, it was really hearty. Was probably a little better b/c I was thinking about for a few hours til I ran out of light & climbed down. 
Cornbread…<wipes drool off phone>
That veggie base sounds like a plan to me.
I have never used tapioca but I might give it a whirl. I’ll throw some corn starch in that sum-B or if I’m using hunks of meat instead of ground, I might lightly flour/corn starch it before browning. Chili is so malleable. So hard to screw up, so hard to get perfect, so fun to try.
Office is having a chili cookoff in a month. I have venison to use. What's a good recipe for a beginner who never made chili before that would win over a few computer nerds? Mild spicy please.
Are you doing chunks of meat, shredded, or ground?
Grounded
That one I posted above has a ton of flavor & a little heat. It’s also really good if people haven’t had venison before, a lot more supporting flavors……..
Then I think your best bet is to use as many “whole” ingredients as possible to keep the integrity of the meat and not muddy your flavors too much. Start with a high-quality sweet and smoky dark chili powder and/or some nice dried whole chilis such as poblanos which hardly have any heat, or some other mild dried chilis. A good paprika doesn’t hurt. Whole peeled, hand-crushed tomatoes or at least hand-diced if you’re going the tomato route, large whole cloves of garlic, any herbs you use (in chili I wouldn’t go crazy, and thyme is my absolute favorite herb for venison) keep them bundled, and onions or whatever other veg (I like celery a lot for some reason, but only a couple of stalks) I tend to keep diced but not super finely, just chunky enough to chew but fit on the same spoonful as other ingredients. Remove herb stalks, pepper stems, etc after they’ve cooked down, and blend up any large hunks of tomato/peppers and garlic if you’re feeling like a mad scientist then toss them back in and let it groove.
Beans (if you’re using them) would be the only exception to my fresh-is-best policy on ground-meat chili, as I’m just too damn lazy to do the dried bean thing. I like red kidney beans or black beans and I drain them well ahead of time; bean juice is nasty to me.
Thin it out with beer (my favorite), red wine (my mom’s recipe), or beef/venison broth, and thicken it up with corn starch (a little at a time).
That’s all I got. Good chili is more like a good jazz tune than a classical concerto, full of riffed nuance and improvised noodling that can always be replicated but never quite duplicated.
This is the base recipe I use but I ton down the heat a good bit and just use the deer burger and italian sausage.
2 lbs deer
2 15 oz cans Ranch Style beans
1 Pack Williams chili mix
Garlic
Cumin
Onion
Chili Powder
Mole sauce if you can get it, some bitter unsweetened chocolate if you can't
Salt
Variety of hot peppers
Brown the meat with the spices. Once it's brown and pan is getting dry, add the beans and a little water. Shake in extra spices as you see fit.
Serve with Fritos and cheese.
Plain goat cheese is even better.
2 15 oz cans Ranch Style beans
1 Pack Williams chili mix
Garlic
Cumin
Onion
Chili Powder
Mole sauce if you can get it, some bitter unsweetened chocolate if you can't
Salt
Variety of hot peppers
Brown the meat with the spices. Once it's brown and pan is getting dry, add the beans and a little water. Shake in extra spices as you see fit.
Serve with Fritos and cheese.
Plain goat cheese is even better.
Love the cumin; I also enjoy clove once in a while. Goat cheese is a new thought for me but I am so willing to try it. Cotija and Romano are my go-to cheeses, or some cheddar so sharp it’d make your hunting base layers turn heel and run…
This looks wildThis is the base recipe I use but I ton down the heat a good bit and just use the deer burger and italian sausage.
Hands down my favorite chili ever.