Deer Chilli

[hooligan]

The spice level is low to low-mid imo. In my Shiner Bock Ragin Blaze dress up above I add dried chipoltle to give it a little more pop...and my wife who is a mild food eater says it is fine that way. A little bit of heat that doesn't stick with you.. So without the chipotle, I'm betting you would be easily in the clear because my wife is a hot food sissy...

I’m sold! Over the last 9 years I’ve slowly been secretly building her tolerance and adding more spice to things but it has to be subtle!

[RCDuck]

https://honest-food.net/venison-chili-recipe/

I use and really like this one from Hank Shaw, leave the beans out

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^^^ This is my go-to chili recipe....

[whakm]

This is my go-to recipe. Hadn't found anyone yet that didn't love it.
(of course, just sub venison for beef)

Margaret's Recipe

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion

Add ingredients together and lightly brown meat

Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth

Cook for 30 minutes

Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)

Cook for 1 hour

Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin

Add water if needed

Leave covered and simmer for 30 minute

[Robertt]

I use Wick Fowler's False or one alarm chili mix. Kids love it. Cook a pot of beans separate for those that want to mix.

[RobinHood]

Deer Chilli

How’s the spice level. I’ve been wanting to get some but my wife is a baby about spicy stuff

What Smart said.
I add jalapeños, serrano peppers, and whatever other peppers I find to kick it up.

We entered a small chili cookoff last year. Me, Hoyt Man, and my future bother in law each entered a team. My fiancé didn’t even cook, but entered a team. She took a scoop out of each of our 3 pots and turned it in and won first place. Lol
I won 2nd with Blake’s recipe.
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[MexicoLowFence]

This is my go-to recipe. Hadn't found anyone yet that didn't love it.
(of course, just sub venison for beef)

Margaret's Recipe

Step 1
2 lbs. course ground beef (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion

Add ingredients together and lightly brown meat

Step 2
Add:
1 Can (8 oz) Tomato Sauce
1 Can Beef Broth

Cook for 30 minutes

Step 3
Add:
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp Chicken Granules (or 1 cube)

Cook for 1 hour

Step 4:
Add:
1 TBS Light Chili Powder
1 TBS Dark Chili Powder
1 tsp Paprika
½ TBS Ground Cumin

Add water if needed

Leave covered and simmer for 30 minute

Gotta try this

[TB80]

At the risk of being ridiculed, try this recipe. I don't know that I would call it your typical chili due to the ingredients, but it is really good. We use venison instead of the beef and reduce the ingredients by half if you don't need 20 servings. It also doesn't leave you feeling as bloated as other recipes.


INGREDIENTS
2 tablespoons extra-virgin olive oil
1 pound yellow onions coarsely chopped
1 pound sweet Italian sausage removed from casings
4 pounds beef chuck ground
1 can tomato paste - (12 oz)
1½ tablespoons minced garlic
⅓ cup ground cumin
½ cup chili powder
¼ cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1½ tablespoons salt or to taste
1½ tablespoons freshly-ground black pepper
3 cans Italian plum tomatoes - (28 oz ea) drained
¼ cup dry red wine
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
¼ cup chopped parsley
2 cans dark-red kidney beans - (16 oz ea) drained
2 cans pitted black olives - (5½ oz ea) drained (optional)
PREPARATION
Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately. This recipe yields 20 servings.

[slicktricker]

Has anyone mentioned beans, yet?

I was gonna say don't mention them or you'll get flamed.

[dirtybay]

Nice recipe. Will try. Mmm. Chili. And must have heartburn pills.

[Uncle Saggy]

At the risk of being ridiculed, try this recipe. I don't know that I would call it your typical chili due to the ingredients, but it is really good. We use venison instead of the beef and reduce the ingredients by half if you don't need 20 servings. It also doesn't leave you feeling as bloated as other recipes.


INGREDIENTS
2 tablespoons extra-virgin olive oil
1 pound yellow onions coarsely chopped
1 pound sweet Italian sausage removed from casings
4 pounds beef chuck ground
1 can tomato paste - (12 oz)
1½ tablespoons minced garlic
⅓ cup ground cumin
½ cup chili powder
¼ cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1½ tablespoons salt or to taste
1½ tablespoons freshly-ground black pepper
3 cans Italian plum tomatoes - (28 oz ea) drained
¼ cup dry red wine
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
¼ cup chopped parsley
2 cans dark-red kidney beans - (16 oz ea) drained
2 cans pitted black olives - (5½ oz ea) drained (optional)
PREPARATION
Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes. Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately. This recipe yields 20 servings.

This looks really good, going bro try it

And I wouldn’t put much thought into the opinion of someone that doesn’t put beans in chili


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[Electrican]

More beans

[CabezaBlanca]

Tagged for later.