Posted: 12/6/2015 4:03:13 PM EDT
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For really hot chili using deer meat instead of beef.
No beans. I half about 3 and 1/2 pounds of cubed deer meat. |
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Post it in the teams forum, and for any team person. Since recipes tend to be semi-secret, and a source of pride, maybe include the possibility of shooting you a PM.
But, yeah, my game sausage recipes suck too. I use to think it was not bad, but decently good until I went to our sporting clays's xmas party. One of the cowboy shooters brought sausage that changed my outlook on mine. Mine sucks. So if anyone has a good recipe, they can shoot me a PM as well. |
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Quoted:
Post it in the teams forum, and for any team person. Since recipes tend to be semi-secret, and a source of pride, maybe include the possibility of shooting you a PM. But, yeah, my game sausage recipes suck too. I use to think it was not bad, but decently good until I went to our sporting clays's xmas party. One of the cowboy shooters brought sausage that changed my outlook on mine. Mine sucks. So if anyone has a good recipe, they can shoot me a PM as well. I'll try it in team, thanks. |
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http://www.ar15.com/forums/t_1_163/1201464_.html Mine works well with venison. |
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This is what I based my chili recipe on. I made it just like this a few times then decided to make it my way. This recipe is very very good. Just substitute the venison for the beef.
http://www.foodnetwork.com/recipes/texas-style-chili-recipe.html And dont worry it has no beans in it. 
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This is what I based my chili recipe on. I made it just like this a few times then decided to make it my way. This recipe is very very good. Just substitute the venison for the beef. http://www.foodnetwork.com/recipes/texas-style-chili-recipe.html And dont worry it has no beans in it.
I might use this one and make it hotter and add ingredients as necessary. |
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I might use this one and make it hotter and add ingredients as necessary. Quoted:
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This is what I based my chili recipe on. I made it just like this a few times then decided to make it my way. This recipe is very very good. Just substitute the venison for the beef. http://www.foodnetwork.com/recipes/texas-style-chili-recipe.html And dont worry it has no beans in it.
I might use this one and make it hotter and add ingredients as necessary. Yeah thats what I did. Its a great "base" recipe to build on. The peppers arent hard to find, I found everything I needed to make it here in VA. PA shouldnt be much harder. |
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Yeah thats what I did. Its a great "base" recipe to build on. The peppers arent hard to find, I found everything I needed to make it here in VA. PA shouldnt be much harder. Quoted:
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Quoted:
This is what I based my chili recipe on. I made it just like this a few times then decided to make it my way. This recipe is very very good. Just substitute the venison for the beef. http://www.foodnetwork.com/recipes/texas-style-chili-recipe.html And dont worry it has no beans in it.
I might use this one and make it hotter and add ingredients as necessary. Yeah thats what I did. Its a great "base" recipe to build on. The peppers arent hard to find, I found everything I needed to make it here in VA. PA shouldnt be much harder. Heck I've even got masa. |
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Quoted: I don't have access to a lot of those peppers right now. Quoted: Quoted: Vacaducks powder keg chili is the best I've made. I omit the habaneros. I don't have access to a lot of those peppers right now. The main thing is that the flavor comes from peppers and not chili powder. Makes it Way betterer. |
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Heck I've even got masa. Quoted:
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Yeah thats what I did. Its a great "base" recipe to build on. The peppers arent hard to find, I found everything I needed to make it here in VA. PA shouldnt be much harder. Heck I've even got masa. Thats what stumped me. I had to call a buddy at work who used to have a food truck in Kali, he told me what it was (corn flour basically) and then I was able to find it. Instead of the Shiner you should use a Yuengling Porter!! |
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Google Alton Brown The Big Chili
He calls for a pressure cooker, but I do it in a crock pot. I add the entire can of chipotles. Here you go: Alton Brown Pressure Cooker Chili Don't forget the home made Chili Powder Alton Brown Chili Powder |
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Everyone that has tried this recipe loves it. Goes great with enchiladas as well.
3 pounds of chili meat 1 can of diced jalapeños (yellow can) 2 cans of hotel (pick your desired level) 32 oz of beef broth chili powder flour salt cumin Put the beef broth in a crockpot and start heating. Brown the meat and add some seasoning (lots of chili powder, little cumin, and salt to start). Add the can of diced japs. Bend the rotel in a blender then add to the meat on the stove. Bring to a slight boil then add flour to brown and absorb the grease. Throw it in the pot. This will thicken the meat and bring it to a decent texture in the crock pot. I've used 3 1/2 pounds in the past as well and it simply came out a little thicker. Continue to spice as needed. I generally leave it in the pot for 4-6 hours and have sometimes added fresh diced peppers or cayan for added kick. |
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For really hot chili using deer meat instead of beef. No beans. I half about 3 and 1/2 pounds of cubed deer meat. Don't waste venison in chili. Get a McCormick's beef stew packet or the like. Get some red wine. Flower the venison, brown good in olive oil. Put in some good red wine or cooking sherry liberally. Drudge up all the goodness on bottom of pan. Then follow directions on beef stew packet with for veggies and liquid.veggies. Add some extra onion and garlic. You can do that while browning meet too. Put in crock pot for however long. Eat and go to heaven. |
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My local grocery store has them. Yours surely has a small Mexican section with dried chiles. You can at least find arbol chiles, those are very common. Use anchos or something if you can't find the New Mexico chiles. The main thing is that the flavor comes from peppers and not chili powder. Makes it Way betterer. Quoted:
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Vacaducks powder keg chili is the best I've made. I omit the habaneros. I don't have access to a lot of those peppers right now. The main thing is that the flavor comes from peppers and not chili powder. Makes it Way betterer. hahaha Pennsylvania has a shit selection on that kinda thing. |
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Thats what stumped me. I had to call a buddy at work who used to have a food truck in Kali, he told me what it was (corn flour basically) and then I was able to find it. Instead of the Shiner you should use a Yuengling Porter!! Quoted:
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Yeah thats what I did. Its a great "base" recipe to build on. The peppers arent hard to find, I found everything I needed to make it here in VA. PA shouldnt be much harder. Heck I've even got masa. Thats what stumped me. I had to call a buddy at work who used to have a food truck in Kali, he told me what it was (corn flour basically) and then I was able to find it. Instead of the Shiner you should use a Yuengling Porter!! I found dried ghost peppers however, no anchos. |
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I found dried ghost peppers however, no anchos. Quoted:
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Yeah thats what I did. Its a great "base" recipe to build on. The peppers arent hard to find, I found everything I needed to make it here in VA. PA shouldnt be much harder. Heck I've even got masa. Thats what stumped me. I had to call a buddy at work who used to have a food truck in Kali, he told me what it was (corn flour basically) and then I was able to find it. Instead of the Shiner you should use a Yuengling Porter!! I found dried ghost peppers however, no anchos. Get some New Mexico chilis. They are close enough. Ghost peppers are going to light your ass up!! 
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Quoted: hahaha Pennsylvania has a shit selection on that kinda thing. Quoted: Quoted: Quoted: Quoted: Vacaducks powder keg chili is the best I've made. I omit the habaneros. I don't have access to a lot of those peppers right now. The main thing is that the flavor comes from peppers and not chili powder. Makes it Way betterer. hahaha Pennsylvania has a shit selection on that kinda thing. You're not trying very hard. |
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I'm in Podunk, Indiana. You're not trying very hard. Quoted:
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Vacaducks powder keg chili is the best I've made. I omit the habaneros. I don't have access to a lot of those peppers right now. The main thing is that the flavor comes from peppers and not chili powder. Makes it Way betterer. hahaha Pennsylvania has a shit selection on that kinda thing. You're not trying very hard. We don't even have alcohol in the grocery stores/ convenience stores. |
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For really hot chili using deer meat instead of beef. No beans. I half about 3 and 1/2 pounds of cubed deer meat. look no further Here |
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Get some New Mexico chilis. They are close enough. Ghost peppers are going to light your ass up!!
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Yeah thats what I did. Its a great "base" recipe to build on. The peppers arent hard to find, I found everything I needed to make it here in VA. PA shouldnt be much harder. Heck I've even got masa. Thats what stumped me. I had to call a buddy at work who used to have a food truck in Kali, he told me what it was (corn flour basically) and then I was able to find it. Instead of the Shiner you should use a Yuengling Porter!! I found dried ghost peppers however, no anchos. Get some New Mexico chilis. They are close enough. Ghost peppers are going to light your ass up!!
Using a mixture of ghost pepper and habanero. |
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Damn, how spicy is that? I grow jalapeño and habanero peppers.Posted Via AR15.Com Mobile |
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Thats what stumped me. I had to call a buddy at work who used to have a food truck in Kali, he told me what it was (corn flour basically) and then I was able to find it. Instead of the Shiner you should use a Yuengling Porter!! Quoted:
Quoted:
Quoted:
Yeah thats what I did. Its a great "base" recipe to build on. The peppers arent hard to find, I found everything I needed to make it here in VA. PA shouldnt be much harder. Heck I've even got masa. Thats what stumped me. I had to call a buddy at work who used to have a food truck in Kali, he told me what it was (corn flour basically) and then I was able to find it. Instead of the Shiner you should use a Yuengling Porter!! Yuengling black and tan is being used as the beer. In fact I added that instead of more water to cover the chili cooking right now. |
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Red chili:
2 pounds of meat(adjust accordingly) Olive oil into stock pot or Dutch oven Add meat 2 tbsp granulated onion Let simmer 30 min 3 tbsp chili powder 1 tbsp garlic 1/2 tsp cayenne pepper(more if you want hotter) 1/2 tbsp cumin 1 chicken bullion cube 8 oz tomato sauce 15 oz beef broth Salt and pepper to taste Simmer one hour 2 tbsp chili powder 1 tsp paprika 1/2 tsp cumin Simmer 30 min That's a good base for some rocking red chili. Try messing with the heat. You could add ghost pepper or jalapeño at the last 30 min spice addition. |
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Quoted: Damn, how spicy is that? I grow jalapeño and habanero peppers.Posted Via AR15.Com Mobile Quoted: Damn, how spicy is that? I grow jalapeño and habanero peppers.Posted Via AR15.Com Mobile It's not as hot as it would seem. |
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I prefer chopped venison, several tomatillos, salsa verde, Adobo, Badia Saison Tropicale green, chipotle peppers, onions, minced garlic.
Gently sear the venison in a skillet with olive oil, minced garlic, and onions. Put everything into crock pot and set on low for 3-6 hours. |
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That's the mild version. It's not as hot as it would seem. Quoted:
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Damn, how spicy is that? I grow jalapeño and habanero peppers.
Posted Via AR15.Com Mobile It's not as hot as it would seem. Right now there's 10 habaneros and 2 ghost peppers in it. Could be slightly hotter but for right now it's got plenty of heat. Working on a dinner pic. |