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<blockquote data-quote="Darryle" data-source="post: 2668172" data-attributes="member: 109917"><p>Repost with the hot and mild versions</p><p></p><p>I have used, duck, goose, venison and elk to replace the ground beef and venison breakfast sausage to replace the "Jimmy Dean" stuff. </p><p></p><p>***Edit for transparency ***</p><p></p><p>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.</p><p></p><p>Original Chili - Slightly Modified</p><p></p><p>- 5 lbs of chili ground venison or beef </p><p>- 2 lbs "Hot" breakfast sausage </p><p></p><p>Brown meat and drain fat.</p><p></p><p>- 32 oz can of Tomato Sauce or Paste (depends on how thick you want it, I use Paste)</p><p>- 32 oz chicken broth</p><p>- 32 oz of beef broth</p><p>- 2 cans "hot" Rotel drained (depends how hot do you want it)</p><p>- 6 oz chili powder (Red Meskin, Anaheim, or your favorite)</p><p>- 2 Tbls garlic powder/</p><p>- 2 Tbls onion powder</p><p>- 1 oz salt</p><p>- 1 Tbls black pepper</p><p>- 1 oz cumin</p><p>- 1 tbsp cayenne pepper (a little more if you want it hot)</p><p>- 1 Tbls Sriracha chili sauce (a little more if you want it really hot)</p><p>- 1/3 cup of Whataburger Spicy ketchup (don't laugh)</p><p></p><p>Mix all ingredients in a large crockpot or stockpot, add browned meat and simmer for </p><p>about 2 hrs, stirring occasionally</p><p></p><p>It's easier to thin it out versus trying to thicken it up, you can add more broth as </p><p>needed to get the consistency you want</p><p></p><p>**********************************************************************</p><p></p><p>My Version of DK's Mild Chili</p><p></p><p>- 5 lbs of chili ground venison or beef</p><p>- 2 lbs "Mild" breakfast sausage </p><p></p><p>Brown meat and drain fat.</p><p></p><p>- 32 oz can of Tomato Sauce or Paste (depends on how thick you want it, I use Paste)</p><p>- 32 oz chicken broth</p><p>- 32 oz of beef broth</p><p>- 2 cans "Mild" Rotel drained(depends how hot do you want it)</p><p>- 6 oz chili powder (Red Meskin, Anaheim, or your favorite)</p><p>- 2 Tbls garlic powder</p><p>- 2 Tbls onion powder</p><p>- 1 oz salt</p><p>- 1 Tbls black pepper</p><p>- 1 oz cumin</p><p>- 1/3 cup of Whataburger Spicy ketchup (don't laugh)</p><p></p><p></p><p>Mix all ingredients in a large crockpot or stockpot, add browned meat and simmer </p><p>for about 2 hrs, stirring occasionally</p><p></p><p>It's easier to thin it out versus trying to thicken it up, you can add more broth as </p><p>needed to get the consistency you want</p></blockquote><p></p>
[QUOTE="Darryle, post: 2668172, member: 109917"] 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 [/QUOTE]
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