Hunter's Favorite Chili

[Otto]

Here’s my tried and true for venison, I did make this with bear one time and it was fantastic!  

Hunter’s Favorite Chili, from Dressing and Cooking Wild Came, Cy Decossee books

• 3 lbs game burger (I’ve used small chunks and that works too)
• 3 medium onions chopped
• 3 medium green peppers (or red, yellow for color)
• 1/2 cups chopped celery
• bacon fat or veg oil
• 1 28oz can whole tomatoes, undrained
• 2 Tablespoons dried parsley
• 2 Tablespoons Chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 15.5 ox cans kidney beans, undrained
• 1 16oz Pinto beans, undrained

In Dutch Oven brown meat over medium heat, stirring occasionally .  Remove meat from heat and set aside.

In large skillet, cook and stir onions, green peppers, and celery in bacon fat.  

Add vegetable mixture and all remaining ingredients except beans to Dutch oven. 

Heat to boiling, then reduce heat, cover and simmer 1 hour. 

After 1 hour add beans, cook, uncovered 30 minutes longer.

Serve with grated cheddar and/or a dollop of sour cream. 

[mowin]

4 hours ago, Otto said:

Here’s my tried and true for venison, I did make this with bear one time and it was fantastic!  

Hunter’s Favorite Chili, from Dressing and Cooking Wild Came, Cy Decossee books

• 3 lbs game burger (I’ve used small chunks and that works too)
• 3 medium onions chopped
• 3 medium green peppers (or red, yellow for color)
• 1/2 cups chopped celery
• bacon fat or veg oil
• 1 28oz can whole tomatoes, undrained
• 2 Tablespoons dried parsley
• 2 Tablespoons Chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 15.5 ox cans kidney beans, undrained
• 1 16oz Pinto beans, undrained

In Dutch Oven brown meat over medium heat, stirring occasionally .  Remove meat from heat and set aside.

In large skillet, cook and stir onions, green peppers, and celery in bacon fat.  

Add vegetable mixture and all remaining ingredients except beans to Dutch oven. 

Heat to boiling, then reduce heat, cover and simmer 1 hour. 

After 1 hour add beans, cook, uncovered 30 minutes longer.

Serve with grated cheddar and/or a dollop of sour cream. 

Sounds really good.  I'll have to give it a try. 

[PraiseDiana]

I like to add a dried chipotle pepper to my chili during the simmering step - adds a smoky flavor as well as some heat.

[crappyice]

Might I also suggest some fresh grated nutmeg - as Betty White once said, "I put that shit on everything(venison related)" and love the extra subtle flavor 

[Spaceman Spiff]

3 hours ago, PraiseDiana said:

I like to add a dried chipotle pepper to my chili during the simmering step - adds a smoky flavor as well as some heat.

I use poblano and jalapeño peppers for a nice smokey heat flavor

[nywaw]

I love chili, will give this a try!

[Robhuntandfish]

2 hours ago, crappyice said:

Might I also suggest some fresh grated nutmeg - as Betty White once said, "I put that shit on everything(venison related)" and love the extra subtle flavor 

shhhh this is the secret ingredient in our families wild rice dressing 

[Otto]

3 hours ago, Robhuntandfish said:

shhhh this is the secret ingredient in our families wild rice dressing 

Do you have a wild rice recommendation?  Or do you just get regular grocery store stuff?  

My friends Mom would visit from MN and they would bring over a wild rice salad that was awesome.  But I know they got the rice in MN. 

[Robhuntandfish]

10 minutes ago, Otto said:

Do you have a wild rice recommendation?  Or do you just get regular grocery store stuff?  

My friends Mom would visit from MN and they would bring over a wild rice salad that was awesome.  But I know they got the rice in MN. 

Just grocery store stuff.  Cooked in chicken stock.   

But dressing has bulk country sausage, shrooms, sage, diced onions, and some nutmeg.  

Goes great with wild game.   My Dad's recipe.  

[Otto]

1 hour ago, Robhuntandfish said:

Just grocery store stuff.  Cooked in chicken stock.   

But dressing has bulk country sausage, shrooms, sage, diced onions, and some nutmeg.  

Goes great with wild game.   My Dad's recipe.  

Sounds great!  Please post it up here if it’s not a family secret. 

[fletchny11]

So many variations to chili!!

I put black olives in mine. Also different varieties of hot peppers. 
 

I also make a maple chili with maple syrup.

 

oh and always brown the ground in bacon grease as well as add chopped bacon or pork belly!

Edited January 4, 2024 by fletchny11

[crappyice]

25 minutes ago, fletchny11 said:

So many variations to chili!!

I put black olives in mine. Also different varieties of hot peppers. 
 

I also make a maple chili with maple syrup.

 

oh and always brown the ground in bacon grease as well as add chopped bacon or pork belly!

I LOVE black olives...but wtf are they doing in your chili!!!!! Hahah...I love the variety of peoples food choices

[fletchny11]

14 hours ago, crappyice said:

I LOVE black olives...but wtf are they doing in your chili!!!!! Hahah...I love the variety of peoples food choices

Try it, I dare ya! Don't put in whole. quarter or sixth them up.

[Buckmaster7600]

Sounds like a good chili but not for me! I would rather eat canned chicken noodle soup than a chili, one of my least favorite foods!

[MPHunter]

15 minutes ago, Buckmaster7600 said:

Sounds like a good chili but not for me! I would rather eat canned chicken noodle soup than a chili, one of my least favorite foods!

I used to not like chili either until I realized it was the kidney beans that I didn't like. If I do put beans in, I only use black beans.