Chili question

Darryle

Well-Known Member
LRH Team Member
Joined
Apr 19, 2019
Messages
1,212
Location
Weatherford, Texas
Repost with the hot and mild versions

I have used, duck, goose, venison and elk to replace the ground beef and venison breakfast sausage to replace the "Jimmy Dean" stuff.

***Edit for transparency ***

This wasn't my recipe, this was posted by friend/member of another hunting forum, Dallas Keith, it is by far the best chili I have ever eaten. I buy the powders in bulk and pre-bag them to make it quick and easy.

Original Chili - Slightly Modified

- 5 lbs of chili ground venison or beef
- 2 lbs "Hot" breakfast sausage

Brown meat and drain fat.

- 32 oz can of Tomato Sauce or Paste (depends on how thick you want it, I use Paste)
- 32 oz chicken broth
- 32 oz of beef broth
- 2 cans "hot" Rotel drained (depends how hot do you want it)
- 6 oz chili powder (Red Meskin, Anaheim, or your favorite)
- 2 Tbls garlic powder/
- 2 Tbls onion powder
- 1 oz salt
- 1 Tbls black pepper
- 1 oz cumin
- 1 tbsp cayenne pepper (a little more if you want it hot)
- 1 Tbls Sriracha chili sauce (a little more if you want it really hot)
- 1/3 cup of Whataburger Spicy ketchup (don't laugh)

Mix all ingredients in a large crockpot or stockpot, add browned meat and simmer for
about 2 hrs, stirring occasionally

It's easier to thin it out versus trying to thicken it up, you can add more broth as
needed to get the consistency you want

**********************************************************************

My Version of DK's Mild Chili

- 5 lbs of chili ground venison or beef
- 2 lbs "Mild" breakfast sausage

Brown meat and drain fat.

- 32 oz can of Tomato Sauce or Paste (depends on how thick you want it, I use Paste)
- 32 oz chicken broth
- 32 oz of beef broth
- 2 cans "Mild" Rotel drained(depends how hot do you want it)
- 6 oz chili powder (Red Meskin, Anaheim, or your favorite)
- 2 Tbls garlic powder
- 2 Tbls onion powder
- 1 oz salt
- 1 Tbls black pepper
- 1 oz cumin
- 1/3 cup of Whataburger Spicy ketchup (don't laugh)


Mix all ingredients in a large crockpot or stockpot, add browned meat and simmer
for about 2 hrs, stirring occasionally

It's easier to thin it out versus trying to thicken it up, you can add more broth as
needed to get the consistency you want
 

Plinker147

Well-Known Member
Joined
Feb 7, 2015
Messages
1,077
Let me help y’all out. No beans ever go in chili. You put chili on your beans. If you put Tomatoes or rotel in, you are not making chili you are making stew. If someone from Texas is questioning your chili kick them in the Jimmy because Texans have no clue about chili. JK

Come to southern NM if you ever want to know what chili is!!

Funny how different chili varies from place to place. Northern NM isn’t the same as southern, southern AZ is different from southern NM.

As long as you like what your eating put whatever your Pleasure in your chili( it just ain’t real chili) 😜
 
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