Your favorite venison chili recipes please.

[ozark]

My doe is being ground except for the tenderloin and back-strap. I am no cook but I am going to try to make chili that is made right. If you are proud of yours and will share it would be greatly appreciated. Thanks. Ben

[rossman40]

I have to make it fairly mild for everybody to eat it in my house. I do not have a set recipe I just throw the stuff together. Maybe I'll right it down next time. It is nothing fancy and pretty quick to fix,,

2 pounds of deer burger (no fat added)
1 large onion
2 14-16oz cans petite diced tomatoes
2 14-16oz cans kidney beans
2 8oz cans tomato sauce
2 4oz cans of Ortega green chilies (not jalapenos)
2 packages of French's mild chili-o seasoning

Dice your onion and put about 1/4 cup of oil in the pot and then put a slight saute on your onions (if you want to add a couple of cloves of garlic [minced] throw them in too) and then throw in the deerburger and brown that. Once that is done it should not need to be drained, just throw in the rest of the stuff in the pot and simmer for about 30 minutes. Give it a taste and if you want to add more spices like salt, pepper, chili powder or whatever suits you, go ahead. If it is too thick add some water, if it is too thin add a small can of tomato paste. For those who like to spice it up we just add a few shots of habanero sauce to our bowl.

I've got some other recipes that are pretty fancy that I'll cook up for company but this is one the whole family will eat and it sure goes good with a couple of grilled cheese sandwichs.

[rossman40]

I made it again and pretty much stuck to the recipe but threw in 4 minced cloves of garlic with the onion. Couldn't find the French's mix so I used the McCormick mild, the generic no-name mixes give me bad heartburn. Probly could use some salt but being in a family of medical people they keep hiding the salt shakers from me. Now it is off to the store to get some more Melinda's XXXXtra Reserve Habenaro sauce before dinner.

[ozark]

I am going to try that one real soon. Thanks rossman40

[wildman]

Don't forget the2 tbs. cumin powder and 1 can beer. ;D

[indiana1234]

My chili is different every time! Depends on what is in the cupboard.

[getonit]

For my chili I start with 2 lbs. ground venison (or beef, the deer here in Ohio taste the same-corn fed ;D) 1 29 oz. can tomato sauce ,1 29oz. can kidney beans, 1 29oz. can pinto beans(with liquid from can) 1 medium onion, diced, 2 cans 15oz. stewed tomatoes and 2 cans 15oz. diced tomatoes ( our local store has diced tomatoes with green chili's added- Ro-Tel brand- I like useing it)- 3 tsps cumin powder, 3 Tablespoons chili powder, 1 1/2 to 2 teaspoon ground black pepper- ( I sometimes use 1 tsp ground red pepper and 1 ground black pepper- but the Wife says its to hot for her ) 2 teaspoon salt and 32 oz. of water- just brown the meat while heating and adding the other ingredients in a large pot- then simmer for about 2 hours....Really tasty family style chili....It makes enough to freeze about half of it for later plus some leftovers..... Rick

[petev]

I have made chili very similar to getonit's recipe. I recomend the Deer Burger Cookbook by Rick Black as an excellent source for chili recipes as well as other ways of fixing venison.

[ozark]

I have tried to make chili several times.
Actually my favorite is WOLFS BRAND. LOL

[Buckrub]

I cook a lot. But I'll give you a secret, Ozark. Shhhh. It makes lots of "true chili cookers" mad.

Go to the store. Find a little brown sack......looks like a miniature grocery sack.....brand name is "Carroll Shelby's Original Texas Brand Chili". Everything you need is in that little sack except that doe meat.

Make these changes.

Throw away the salt. You don't need it. Doesn't add a dang thing to flavor of chili which is highly seasoned anyway.

Add one can Rotel. Use about half the chili seasoning in that package.

Triple the meat it calls for. Or Quadruple it. LOTS of meat.

Add a heaping helping of Chipotle seasoning.

Add a can of "light red kidney beans" but only at the END of the cooking for about 10-15 minutes.

When you dole out a big bowl of it, dump a big heaping handful of grated cojack cheese on it and mix it in the bowl.

I like crackers. Some don't. I get a double handful and crumble 'em up and add 'em to the bowl, one bowl at a time.

Tell everyone it's a secret recipe.

Trust me on this one. I wouldn't feed Wolf Brand chili to a dog I hated. Do what I said, and you'll be King of Leslie. Trust me.

[fowlplay]

Trust and listen to Buckrub. ( I can't believe I just said that. ;D )
I have been using this little brown bag of Carroll Shelby Chili seasoning for the past five years. I have never had better deer chili. I also double the meat and add the kidney beans.
Carroll Shelby not only makes awesome mustangs but awesome chili too.
Steve