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Old 01-27-2017, 10:24 PM   #151
critter69
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I am going to be the odd one, made it tonight we all thought it was ok, but wont make it this way again. We added jalapenos, then diced tomato and it was better but still not quite right. May be to much cumin, but not sure. For sure not the best we have had. I cooked it in stages and every thing just like it says to.
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Old 01-27-2017, 10:54 PM   #152
eteranch
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Gotta try this one....
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Old 01-29-2017, 11:56 AM   #153
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Quote:
Originally Posted by critter69 View Post
I am going to be the odd one, made it tonight we all thought it was ok, but wont make it this way again. We added jalapenos, then diced tomato and it was better but still not quite right. May be to much cumin, but not sure. For sure not the best we have had. I cooked it in stages and every thing just like it says to.
you had to have missed something. Its the best chili ive ever had. I do add bell pepper though

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Old 01-31-2017, 10:59 AM   #154
johnpaul
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Has anyone tried this with just regular ground venison, not chili grind?
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Old 01-31-2017, 02:17 PM   #155
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Originally Posted by johnpaul View Post
Has anyone tried this with just regular ground venison, not chili grind?
yes. I havent had it with the chili grind. add extra can of tomato sauce and more cayenne

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Old 01-31-2017, 02:28 PM   #156
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Quote:
Originally Posted by TX_H-F View Post
yes. I havent had it with the chili grind. add extra can of tomato sauce and more cayenne

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If I am adding rotel I probably don't need an extra can of tomato sauce right?
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Old 01-31-2017, 03:00 PM   #157
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idk Id rather have it more saucy than watery I guess. I think it calls for 8oz of tomato I do 16. with diced tomato or rotel. you can go half on the rotel or the other way if you want.

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Old 02-08-2017, 02:36 PM   #158
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I'm trying this one!
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Old 02-08-2017, 08:03 PM   #159
RLHoward
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Quote:
Originally Posted by johnpaul View Post
Has anyone tried this with just regular ground venison, not chili grind?
WE only use regular ground . My wife does not like chili ground . Works great for us .
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Old 02-15-2017, 05:31 PM   #160
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Ill have to try it!!
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Old 02-27-2017, 05:12 PM   #161
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tagged
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Old 02-27-2017, 05:17 PM   #162
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It won't win any awards but my own recipe is very similar to this although sometimes I add in a few splashes of coopers pale ale (aussie preservative free ale).

Gives it a nice homely feel I reckon.
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Old 04-29-2017, 02:51 PM   #163
J Sweet
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Cooked this recipe at my daughters bday last year for 50. By popular demand doing it again tomorrow morning again for her bday. Stuff is amazing.


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Old 05-03-2017, 10:36 PM   #164
laban
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Good recipe
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Old 06-30-2017, 02:55 PM   #165
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Looks like a great recipe. Going to try it out as soon as the weather gets cooler. Thanks!
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Old 07-28-2017, 11:11 AM   #166
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thanks for the recipe
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Old 08-02-2017, 12:28 PM   #167
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man this looks good, tagging for the annual chili cook off I enter every year
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Old 08-02-2017, 12:50 PM   #168
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Made some this past weekend with some of last year's venison. It was awesome!
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Old 09-27-2017, 01:08 PM   #169
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Have y'all tried grinding up a brisket to use for your chili meat? Meats cheaper and then I can course grind it myself. How much would you trim it? I'm kicking around grinding one up and cooking it for the firehouse.
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Old 10-22-2017, 04:46 PM   #170
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Old 10-22-2017, 08:01 PM   #171
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Made a double patch today .... Amazing
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Old 10-22-2017, 08:07 PM   #172
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Cooking this tonight. It is by far my favorite recipe!
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Old 10-23-2017, 10:18 AM   #173
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Now I want chili tonite! Off to the store I go. My kids will thank y'all. The HATE beans lol
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Old 10-23-2017, 10:50 AM   #174
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It turned out amazing as usual
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Old 10-26-2017, 12:45 PM   #175
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ok guys, I'm going for it. having a Halloween party this sat and need to feed 50-60 people. thinking this will be the ticket. should be cold enough night.

so im planning on serving hot dogs and Fritos, not sure how many straight bowls will be eaten. should be a lot of kids too. any idea on how much to make?

plan is to cook tomorrow night and let sit in the fridge until party on sat. dump into a couple crockpots to stay warm and toasty.
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Old 10-26-2017, 12:52 PM   #176
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Originally Posted by Rescue1 View Post
ok guys, I'm going for it. having a Halloween party this sat and need to feed 50-60 people. thinking this will be the ticket. should be cold enough night.

so im planning on serving hot dogs and Fritos, not sure how many straight bowls will be eaten. should be a lot of kids too. any idea on how much to make?

plan is to cook tomorrow night and let sit in the fridge until party on sat. dump into a couple crockpots to stay warm and toasty.
2 LBS will serve about 8, so for 60 about 15-16 LBS. More if you think its gonna be good and people will want seconds.
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Old 10-26-2017, 12:56 PM   #177
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Originally Posted by bullhead44 View Post
2 LBS will serve about 8, so for 60 about 15-16 LBS. More if you think its gonna be good and people will want seconds.
I definatly want to error on the side of caution and can freeze any leftovers, but I'm wondering with serving this as chili dogs and Frito pies that I may need a lesser amount.

idk i'll target 15 lbs and scale everything up to there.

thanks
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Old 11-09-2017, 07:31 PM   #178
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Made it today and man was it good. Used chopped up jalapenos instead for cayenne though
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Old 11-21-2017, 02:03 AM   #179
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Old 12-26-2017, 05:38 PM   #180
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I dont like to change something that is proven good...but instead of the black pepper, I use ground white pepper.
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Old 01-01-2018, 04:35 PM   #181
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Thanks for sharing Iíll will be making it this week with elk.
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Old 01-01-2018, 04:45 PM   #182
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tagged for later
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Old 01-14-2018, 02:04 PM   #183
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Making this today with deer, hope it turns out well
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Old 01-17-2018, 02:17 PM   #184
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Made this with venison yesterday...I added fresh chopped cilantro and kidney beans the last 30min and used beer and red wine when I needed more liquid instead of water...and went a little heavier on spices.
Wish I had some rotel but turned out great...
Thanks for recipe

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Old 10-15-2018, 01:57 PM   #185
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Making this tonight!
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Old 10-16-2018, 11:42 AM   #186
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Sitting in a popup in Twin Buttes, 39 degrees and watching my corn float away and now hungry for chili.

Think I need to make some today.
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Old 10-16-2018, 12:04 PM   #187
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I will try tomorrow
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Old 10-16-2018, 12:32 PM   #188
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Ok, I tried before.. next week is our company Chili Cook-Off
I am going to follow it to the T...
See how this plays out
These Raytheon Retires are picky as heck
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Old 10-16-2018, 03:45 PM   #189
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Making this in a week or so with venison / beef mix
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Old 10-18-2018, 10:08 AM   #190
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Solid looking recipe.

Some years ago I switched to using multiple kinds of dried chile peppers (ancho, cascabel, pasillo, etc) that I de-seed/de-vein, soak in water, then make into a puree. I use this in place of chili powder. Talk about an explosion of flavor. I'll never go back to chili powder again.
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Old 10-20-2018, 10:49 AM   #191
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Quote:
Originally Posted by Chief Big Toe View Post
Ok, I tried before.. next week is our company Chili Cook-Off
I am going to follow it to the T...
See how this plays out
These Raytheon Retires are picky as heck
Do I need to come up there and judge?
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Old 10-20-2018, 10:55 AM   #192
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Quote:
Originally Posted by Grizz83 View Post
Solid looking recipe.

Some years ago I switched to using multiple kinds of dried chile peppers (ancho, cascabel, pasillo, etc) that I de-seed/de-vein, soak in water, then make into a puree. I use this in place of chili powder. Talk about an explosion of flavor. I'll never go back to chili powder again.
I use a modified version of her recipe and do the same as you with dried chilies. It adds a flavor that you can't get from powder.

I made this opening weekend with a group of TBHr's and they were all very happy people.
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Old 10-20-2018, 10:58 AM   #193
Chief Big Toe
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Originally Posted by Goldeneagle View Post
Do I need to come up there and judge?
come on up,,, Tuesday the 23rd, @ 11:00 Model Shop War Room is the judging ill tell you my number.
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Old 10-20-2018, 11:01 AM   #194
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Quote:
Originally Posted by Chief Big Toe View Post
come on up,,, Tuesday the 23rd, @ 11:00 Model Shop War Room is the judging ill tell you my number.





How high of heat do you cook this?
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Old 10-20-2018, 11:39 AM   #195
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It’s to be mild,,, again The Retirees that come in to judge. Sometimes can’t handle the heat

David G
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Old 10-22-2018, 11:42 AM   #196
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Quote:
Originally Posted by Bullydog View Post
..... Blasphemy

Gonna have to try this one
Quote:
Originally Posted by BrandonA View Post
Made some of this last night. Added a can of Beans. Awesome 10 thumbs up.

Even better if two or three cans of beans are added. And throw in some Vienna sausages.
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Old 10-26-2018, 11:34 AM   #197
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I finally got around to trying this recipe last night. It turned out real similar to the recipe I usually use. I couldn't find any light chili powder at the local store, but I did find something I thought was light chili powder. Its called chili de arbol molido. It was lighter in color, so I assumed it was light chili powder. I was wrong. I was expecting for this chili not be very spicy since only called for a 1\2 tsp of cayenne powder. I added the 2TBS of light chili powder as the recipe called for. I thought the first bite I took had a little kick. The next bite was the same. By the time I finished the bowl, my sinuses were nice and clear. The chili was not to hot to eat for us, but I dont think it would have won any awards at a contest. After eating it, I decided to google chili de arbol molido. I then realized why it was hotter than I expected Here is the result of my search

Ground Arbol Chili Pepper

Arbol Chili Ground is made with whole dried Chile de Arbol pods. The Chile de Arbol (Spanish for tree chili), also known as bird's beak chile and rat's tail chile, is a small, but very potent Mexican chili pepper. The chile de Arbol a small, plenty hot, bright red chile with a smokey and earthy flavor, is related to cayenne pepper. In pod form the Chile de Arbol is often used to flavor oils and vinegars. Unlike many chiles, Chile de Arbol remains bright red even after drying. In its powder form, Chile de Arbol is primarily used to make sauces, as well as add heat to sauces, salsas and rubs. You can use Chile de Arbol to add fire and flavor with only a pinch to all your favorite recipes.

Im actually going to start adding some of this to my chili from now on. just not quite as much.
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