Post by Greenedog on Feb 2, 2010 10:27:39 GMT -5
I've got a pot of chili cooking, so I'll tell ya how I do it. I couldn't tell you how many times I've made chili and I've never made it exactly the same twice, but here's the basics:
2-3 pounds deer burger
1 deer roast cut into bite size pieces
1-2 cans beef broth
1 onion
2 cans diced tomatoes with green chilies
2 cans chili beans
1 can tomato sauce
peppers - whatever I have; fresh from the garden or from a jar. I've used jalapenos, bell, banana(the batch cooking now I used jalapenos from a jar and also added some of the juice.)
something sweet - I like to add just a touch of sweetness to my chili, for this I've used brown sugar, honey, whiskey, syrup, candy bars, whatevers handy at the time.
Chili powder/seasonings- I just use whatever I have, usually generic chili powder, cayenne, garlic powder, seasoned salt, if I'm not cooking the chili over a fire I'll add a little liqud smoke.
To make:
The night before, I brown the meat with half the onion and put it in a crock pot with the beef broth. I really think this is the secret to why my chili is so good. The meat gets really tender and you get that "melt in your mouth" taste when the chili's done. I started using beef broth because Kim claimed that she didn't like deer when we were first married. 
The broth will get rid of any "gamey" taste there might be. Now she claims to like it better with deer than with beef! 
Next morning I transfer the meat and the remaining ingredients to my dutch oven if I'm cooking over a fire, or just add the remaining ingredients to the crock pot if not. I like to cook it slow all day and then have it for supper.
Like I said; I never made it the same way twice and I'm always experimenting. It does seem to taste better cooked over a campfire, but what doesn't?
2-3 pounds deer burger
1 deer roast cut into bite size pieces
1-2 cans beef broth
1 onion
2 cans diced tomatoes with green chilies
2 cans chili beans
1 can tomato sauce
peppers - whatever I have; fresh from the garden or from a jar. I've used jalapenos, bell, banana(the batch cooking now I used jalapenos from a jar and also added some of the juice.)
something sweet - I like to add just a touch of sweetness to my chili, for this I've used brown sugar, honey, whiskey, syrup, candy bars, whatevers handy at the time.
Chili powder/seasonings- I just use whatever I have, usually generic chili powder, cayenne, garlic powder, seasoned salt, if I'm not cooking the chili over a fire I'll add a little liqud smoke.
To make:
The night before, I brown the meat with half the onion and put it in a crock pot with the beef broth. I really think this is the secret to why my chili is so good. The meat gets really tender and you get that "melt in your mouth" taste when the chili's done.
I started using beef broth because Kim claimed that she didn't like deer when we were first married. 
The broth will get rid of any "gamey" taste there might be. Now she claims to like it better with deer than with beef! 
Next morning I transfer the meat and the remaining ingredients to my dutch oven if I'm cooking over a fire, or just add the remaining ingredients to the crock pot if not. I like to cook it slow all day and then have it for supper.
Like I said; I never made it the same way twice and I'm always experimenting. It does seem to taste better cooked over a campfire, but what doesn't?
. I will let everyone know if it is any good or not 
Just another night at work for me and Monty will be back here again bright and early. 
