Giving it a whirl this weekend, but mixing in 5 meats
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Chili
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Gonna try this in an hour or so. Sounds similar to my go-to Venison chili recipe I have used for 25 years. Usually use Carroll Shelbys Terlingua-winning recipe. Look up the recipe online....you won't regret it. And no, not talking about the store-bought Shelbys 'kit'....although I have used, and it is still solid. But just not the same....
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It didn’t hit 90 today so I got a pot of chili going! I used coarse ground venison with a little brisket fat put in the grind, doubled the tomato sauce, added a can of Rotel, and added half a large sweet onion and a Shiner Bock. On the spices I didn’t have light chili powder so I just used the same amount all dark (TexJoy), added 1/2 tsp Chipotle Chile Powder, doubled the Cumin, added a pack of Sazon Goya Azafran, smoked paprika for the paprika and 1 1/2 tsp better than bouillon instead of the cube. Even with the extra liquid I added about a cup of water. I have a hard time leaving a recipe alone! I didn’t screw it up though, it turned out pretty darn good!
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The way I make it is pretty similar. I’ll throw this in there as the biggest difference in how I make it is that I will throw a 12oz tube of beef or pork Charizo in the meat when I’m browning the grind. I also have axis ground with bacon fat and pieces that I mix with the beef as well. No one has complained yet so far lol.
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