DougGuy
02-01-2014, 01:54 PM
Ingredients:
2 1/2 to 3lbs ground venison or venison/extra lean ground beef mix.
1 large yellow onion (Vidalia onion preferred, if you can get them)
1 green bell pepper (red and orange add some NICE colors if you like!)
1/2 large celery heart
1 24oz can red kidney beans
2 16oz cans chili beans (your choice here, can use black beans, chili flavored beans, etc, mix and match as you wish.)
1 16oz can Del Monte stewed tomatoes (I cut these with scissors into smaller pieces as I am adding)
1 16oz can Heinz tomato sauce
1 12oz can corn (any kind, it just adds color and crunchy texture)
1 12oz beer of your choice (3 required, preferrably domestic American brand, one for chili, two for the cook!)
1/4 cup Old El Paso jalapeno slices, with vinegar (1/8 for less spicy)
1 package Carroll Shelby's chili mix (discard the masa flour, use the seasoning package, cayenne pepper package, and the salt package)
1/2 cup chili powder
1-2 cloves fresh chopped garlic (or 1 tablespoon minced garlic)
1 tablespoon sugar
Salt, pepper, Tabasco sauce, Texas Pete, or Tapatio hot sauce, to taste
1/8 to 1/4 cup extra virgin olive oil (use to your liking to brown meat and saute vegetables with)
2oz dark chocolate (70% cacao or better) or 1 heaping tbsp Hershey's Special Dark Cocoa powder
Start by browning the meat in a large deep skillet, in olive oil. Brown thoroughly, breaking the meat into small pieces as it cooks. Add salt, pepper, and garlic. Place entire contents of skillet in 8qt stockpot and turn heat on medium. (If you used ground meat with higher fat content, drain the meat in a collander before putting it in the pot).
Add beans, tomato sauce, stewed tomatoes, tomato paste, corn, and one beer.
Coarsely chop onion, saute until semiclear, add a bit of olive oil if you like, then add to pot.
Chop celery and bell pepper to your liking, medium-coarse is good. Saute these in olive oil, add to pot.
Let chili come to a simmer, stirring often, but do NOT let it stick to the bottom of the pot, or get scorched.
Add the chili powder and the Carroll Shelby mix package, add salt, pepper, jalapeno slices and some of the jalapeno vinegar, add hot sauce if you like, add the sugar. (If you can't find this Carroll Shelby mix in your grocery store, use chili powder and season to taste).
Once chili begins to simmer well over medium heat, add chocolate, turn heat lower, simmer for 2-3 hours, stirring often to prevent scorching on the bottom, and drink the other two beers during this cooking time.
Serve hot.
This makes a very hearty, rich, meaty chili that is great in cold weather, it warms the bones and sticks to the ribs, people love it.... Feeds about 6-10.
My favorite way to enjoy this kick butt chili? I like it with a grilled cheese sandwich, and plenty of dill pickle slices on the side.
There you have it!
http://i1202.photobucket.com/albums/bb374/DougGuy/DEER%20Chili%202014/DSC01859_zps47f7761a.jpg (http://s1202.photobucket.com/user/DougGuy/media/DEER%20Chili%202014/DSC01859_zps47f7761a.jpg.html)
http://i1202.photobucket.com/albums/bb374/DougGuy/DEER%20Chili%202014/DSC01860_zpsc5aca8b9.jpg (http://s1202.photobucket.com/user/DougGuy/media/DEER%20Chili%202014/DSC01860_zpsc5aca8b9.jpg.html)
http://i1202.photobucket.com/albums/bb374/DougGuy/DEER%20Chili%202014/DSC01861_zps27e13b6c.jpg (http://s1202.photobucket.com/user/DougGuy/media/DEER%20Chili%202014/DSC01861_zps27e13b6c.jpg.html)
2 1/2 to 3lbs ground venison or venison/extra lean ground beef mix.
1 large yellow onion (Vidalia onion preferred, if you can get them)
1 green bell pepper (red and orange add some NICE colors if you like!)
1/2 large celery heart
1 24oz can red kidney beans
2 16oz cans chili beans (your choice here, can use black beans, chili flavored beans, etc, mix and match as you wish.)
1 16oz can Del Monte stewed tomatoes (I cut these with scissors into smaller pieces as I am adding)
1 16oz can Heinz tomato sauce
1 12oz can corn (any kind, it just adds color and crunchy texture)
1 12oz beer of your choice (3 required, preferrably domestic American brand, one for chili, two for the cook!)
1/4 cup Old El Paso jalapeno slices, with vinegar (1/8 for less spicy)
1 package Carroll Shelby's chili mix (discard the masa flour, use the seasoning package, cayenne pepper package, and the salt package)
1/2 cup chili powder
1-2 cloves fresh chopped garlic (or 1 tablespoon minced garlic)
1 tablespoon sugar
Salt, pepper, Tabasco sauce, Texas Pete, or Tapatio hot sauce, to taste
1/8 to 1/4 cup extra virgin olive oil (use to your liking to brown meat and saute vegetables with)
2oz dark chocolate (70% cacao or better) or 1 heaping tbsp Hershey's Special Dark Cocoa powder
Start by browning the meat in a large deep skillet, in olive oil. Brown thoroughly, breaking the meat into small pieces as it cooks. Add salt, pepper, and garlic. Place entire contents of skillet in 8qt stockpot and turn heat on medium. (If you used ground meat with higher fat content, drain the meat in a collander before putting it in the pot).
Add beans, tomato sauce, stewed tomatoes, tomato paste, corn, and one beer.
Coarsely chop onion, saute until semiclear, add a bit of olive oil if you like, then add to pot.
Chop celery and bell pepper to your liking, medium-coarse is good. Saute these in olive oil, add to pot.
Let chili come to a simmer, stirring often, but do NOT let it stick to the bottom of the pot, or get scorched.
Add the chili powder and the Carroll Shelby mix package, add salt, pepper, jalapeno slices and some of the jalapeno vinegar, add hot sauce if you like, add the sugar. (If you can't find this Carroll Shelby mix in your grocery store, use chili powder and season to taste).
Once chili begins to simmer well over medium heat, add chocolate, turn heat lower, simmer for 2-3 hours, stirring often to prevent scorching on the bottom, and drink the other two beers during this cooking time.
Serve hot.
This makes a very hearty, rich, meaty chili that is great in cold weather, it warms the bones and sticks to the ribs, people love it.... Feeds about 6-10.
My favorite way to enjoy this kick butt chili? I like it with a grilled cheese sandwich, and plenty of dill pickle slices on the side.
There you have it!
http://i1202.photobucket.com/albums/bb374/DougGuy/DEER%20Chili%202014/DSC01859_zps47f7761a.jpg (http://s1202.photobucket.com/user/DougGuy/media/DEER%20Chili%202014/DSC01859_zps47f7761a.jpg.html)
http://i1202.photobucket.com/albums/bb374/DougGuy/DEER%20Chili%202014/DSC01860_zpsc5aca8b9.jpg (http://s1202.photobucket.com/user/DougGuy/media/DEER%20Chili%202014/DSC01860_zpsc5aca8b9.jpg.html)
http://i1202.photobucket.com/albums/bb374/DougGuy/DEER%20Chili%202014/DSC01861_zps27e13b6c.jpg (http://s1202.photobucket.com/user/DougGuy/media/DEER%20Chili%202014/DSC01861_zps27e13b6c.jpg.html)