KDURHAM asked for my recipe so I decided to post it here as well.
Not trying to start WWIII here. This just what I do.
Art’s slow cooked venison chili
Thaw 2 lbs ground venison and brown in batches, fast at high temperature. Move to crock pot.
If you are substituting beef for venison you'll want to drain off most the extra fat
Add:
1 large onion diced
1 or 2 bell pepper diced
2-3 jalapeno peppers cut in thin rounds.
(If you are cooking for wuss’s you can de-seed)
2 large cans petite diced tomatoes
1 large can crushed tomatoes
1 can Rotel (I use the hot variety)
As to spices I am only making a rough estimate. Adjust to your taste
1 Tbs chili powder to start
2 tsp cumin (more or less. It’s a powerful flavor that some people like and some don’t)
1 tsp cayenne
1 Tbs Oregano
1 tsp garlic powder
2 Tbs kosher salt
1 Tbs fresh ground black pepper
Set crock pot to high to cook in a couple hours or low if you want to let it go all day.
An hour or so before you’re ready to eat check the seasoning and adjust to taste.
I usually end up adding more chili powder, salt & pepper.
If you aren’t somewhere that might get you shot for adding beans to your chili now is also the time to stir in two regular sized cans of dark red kidney beans (I prefer to drain the syrup first)
If it's too loose and watery, set to high and leave the lid off. If it's too stiff and dry, stir in a little water or beer
Don’t forget the grated cheddar and Frito’s for the bowl
Not trying to start WWIII here. This just what I do.
Art’s slow cooked venison chili
Thaw 2 lbs ground venison and brown in batches, fast at high temperature. Move to crock pot.
If you are substituting beef for venison you'll want to drain off most the extra fat
Add:
1 large onion diced
1 or 2 bell pepper diced
2-3 jalapeno peppers cut in thin rounds.
(If you are cooking for wuss’s you can de-seed)
2 large cans petite diced tomatoes
1 large can crushed tomatoes
1 can Rotel (I use the hot variety)
As to spices I am only making a rough estimate. Adjust to your taste
1 Tbs chili powder to start
2 tsp cumin (more or less. It’s a powerful flavor that some people like and some don’t)
1 tsp cayenne
1 Tbs Oregano
1 tsp garlic powder
2 Tbs kosher salt
1 Tbs fresh ground black pepper
Set crock pot to high to cook in a couple hours or low if you want to let it go all day.
An hour or so before you’re ready to eat check the seasoning and adjust to taste.
I usually end up adding more chili powder, salt & pepper.
If you aren’t somewhere that might get you shot for adding beans to your chili now is also the time to stir in two regular sized cans of dark red kidney beans (I prefer to drain the syrup first)
If it's too loose and watery, set to high and leave the lid off. If it's too stiff and dry, stir in a little water or beer
Don’t forget the grated cheddar and Frito’s for the bowl
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