Thanks!

brown some chunks of pork in a big skillet. add in some chicken broth, cilantro, a big bunch of hatch green chili, tomatillos roasted peeled and pureed, chopped up onion, garlic, cumin, salt and pepper. put a nice tight lid on and simmer it 3-4 hours. (or put a bigger batch in the crockpot) add a little water time to time as needed if your doing it in a big black skillet or dutch oven.

1" inch cubed meat. A bag of dried hot, medium and mild peppers. An onion, garlic anf a bunch cumin and a table spoon of brown sugar and salt.

My mother's recipe with some improvements.

3lb ground beef browned and seasoned (salt and fresh cracked pepper)
2 large yellow onions coarse dice
2 stalks celery medium dice
8-12 cloves garlic minced
1 bunch cilantro minced leaves and stems
2-3 jalapeños seeded and small diced or 1 poblano seeded and diced (feel free to experiment with pepper type)
1ea 14oz can light and dark red kidney beans drained
2 cans chili beans drained
2 14oz cans small dice tomatoes drained
1 28oz can crushed tomato
1 12oz can tomato paste
1/4 heaping cup chili powder
2 Tablespoons cumin
2 Tablespoons ground cloves
1/2 cup masa corn flour and enough cold water to make a thick slurry

Optional 1 bottle dark lager added with tomatoes


Brown beef and drain, in same pot saute onions/celery/pepper until softened. Add aromatics garlic/cilantro until aromatic (a couple minutes). Add crushed and diced tomatoes cook to blend flavors about five minutes. Add beef, beans, meat, chili powder, cumin and cloves and tomato paste. Stir well, bring to a boil then lower to a simmer and let cook for an hour. Adjust seasoning chili heat to the fore with the cumin/cloves giving a balanced earthy/sweet background. Continue to cook until beans are tender. Prior to serving mix the masa and water to make a thick slurry. Bring back to boil when adding the masa. Cook to thicken.


Yes, both beans and tomatoes violate texican rules but who cares what they think.

BTW it's right when you break out in a sweat and you nose runs.

I serve mine with optional grated extra sharp cheddar and sour cream as desired.

Simple recipe from an old Betty Crocker crock-pot cook book.

FAMILY FAVORITE CHILI

2 lb ground beaf
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes
1 can (16 oz) beans
1 can (15 oz) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps
1 In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2 In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
3 Cover and cook on Low heat setting 6 to 8 hours.

I use venison and double the recipe, using two or three different types of beans and/or corn or chick peas. I also sometimes add more chili powder or some red pepper flakes.

Secret ingredient is to add a Hershey bar or some chocolate chips. If you haven't added chocolate to your chili you have to give it a try.

Sounds interesting. I do love a good molé sauce.

FORK CHILI

meat- sliced diced or ground
Cook with with whole diced onion and 3 tbsp chili powder season salt and pepper.

Canned ingredient measurements

Tomato soup ( big can )
Crushed tomato's ( big can )
Tomato Paste ( small can )
Tomato Sauce ( big can )
Red kidney beans drained
Great Northern beans drained
Black beans drained

Add to meat and 1 quart of water, rolling boil, simmer, season more to taste and serve....

Just finished my first batch for this season 2 hours ago.
My own ingredients for the most part

3 lbs. usually 2 lbs. ground beef and 1 lbs. ground pork browned and drained
2 quarts of my home made salsa- medium ( I purposely make my salsa more liquid then most. I have never used it as a dip salsa. I use it in cooking, on my salads as dressing, omelets etc.
4 quarts of my stewed tomatoes
2 cups onions
2 cups sweet corn
2 cups celery
2 cups shredded carrots
All the veggies are put in the mic and nuked so they are softened up and hot when going into the pot
6 cans of beans- 3 dark red kidneys- 3 black beans drained and washed
4 tbls spoons Worchester sauce
4 tbls spoons of minched garlic
1 tbls spoon cumin
3-5 tbs spoons of brown sugar or maple syrup
2 tsps paparika
2 tbls spoons of ground basil
2tsps of salt
1tsps black pepper
1/2 cup of chili powder
I bring this mix to a low boil and cook for 30-40 minutes and then simmer for an hour
This makes about 10-11 quarts of chili
Again one can add or delete or lower items as desired. When you use your own products none of the batches are ever exactly the same. This is a bit spicier or hotter than a couple of years ago when I used two quarts of regular tomato juice instead of the two quarts of salsa. It is now thicker and hotter which I like.
Bryce

I don't have a recipe but heading up Thursday for the 9 day WI gun deer season and we usually have 18 guys come up and everyone brings a meal to feed the rest and most everyone brings chili. I love chili but after eating it for a week the stink gets pretty bad in the hunting shack. LOL

I had to laugh at this. I'm guilty of both bringing chili to hunting camp and stinking the place up.

Venison stew is another popular dish that everyone brings to hunting camp, but mine's a little different than most. Don't tell, but its the typical beef broth/Worcestershire sauce/garlic recipe everyone uses except I replace half the broth with Merlot wine and add brown sugar and/or molasses.

I love the cooking ideas, keep them coming.

You need ground venison. Got one yet? Will ask Susan for her recipe tomorrow. It is always better the next day, or after thawing. She makes very large batches at a time and we normally have some in the freezer all year.

thanks, Charles (and all others, too!)…mighty fine looking recipes, so far!

our deer season (for us rifle hunters) doesn't open until the 30th.

Isn't it illegal (or should be) to add tomato or beans to chilli?

I don't think law enforcement does anything about it anymore pike river. those Texans are just running wild and it is spreading

this is the recipe I use


2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

Cubed cooked beaver/bobcat
2 cans of wolf brand chili
Add large Wendy's chili
Heat it up good to go. Quick and tastes good

I feel bad when folks ask for recipes cause I make some really good dishes but I don’t have a single recipe...when I cook I just cook. I don’t hardly ever use a measuring spoon. Just add what it needs til it tastes right