Got a 4 man limit that morning and if I remember the farmer got his limit also lol
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Chili question
- Thread starter Old Rooster
- Start date
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That's red chili in post #24. Chili Verde is green. it uses a lot tomatillos and pork. I just can't remember my own recipe at this time. You will like the red chili. Don't spill it on the floor as it does bad things to tile or carpet.
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Got it Ol' Red.Still sounds good.
***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 prebag 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
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 prebag 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
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Now that's my kinda of chili!!!! Gonna try that one thanks.
Thanks Darryle,I printed it so I'll have a copy handy.
Got some chiles for chili or posole.
Did you get those local?I can find Ancho but the other two I have not seen here in Helena.
Amazon Rooster
Should have known that.
LRSNM
Well-Known Member
William Clark Green answers your question in his song.
Amazon.
I should have known that FEENIX.
I ordered some Mexican Oregano recently and should have looked at the dried peppers.
I ordered some Mexican Oregano recently and should have looked at the dried peppers.
Here's the way I learned how to make green chili. I didn't want to type it all so found a recipe very similar to how I do it:
