Rainy Day Chili

[Lphunsjr]

Perfect day to make some venison chili. Been slow cooking all day. Why I do what I do

Edited September 24, 2023 by Lphunsjr

[DBuck]

I have plans to make some over the top chili in the near future.

[Live to Hunt]

Love it. Yeah was a perfect day 

[hammer4reel]

Looks good 

[electricstart]

Looks good, Have the venison stew on stove top.

[fab]

Great minds think alike.   Just finished my third bowl    Washed it down with 2 fine ipa’s watching football.  
 

was a big hit. 5 of us ate.   Wife made some corn bread.  

[megavites]

post up your recipes for reference

[Tarhunt]

I'll be making some soon. 

[archer36]

1 hour ago, Tarhunt said:

I'll be making some soon. 

Me too. This was a reminder to do it. I'll make a big batch, freeze portion size containers, and eat all winter. 

[Gunsmoke]

Looks good

 

[Lphunsjr]

5 hours ago, megavites said:

post up your recipes for reference

Mine is simple

I cut up a green,red, and yellow pepper and fry in a touch of olive oil. I add an onion and chopped garlic. Once half way cooked I add 2 lbs of venison chopped meat. I Season that with garlic powder, adobo, salt pepper, onion powder. Pour In a big can of crushed tomatoes and chili powder to your liking. I rinse a can of kidney beans and throw those in. Mix it all up throw in some beer (stout works nicely) and simmer for a couple hours

 

[BillCarson]

great looking, great recipe

[fab]

Having a bowl of left over from yesterday.    Think it’s even better today.  
 

half time.   Going to get another spoon and a fresh beer. 

[megavites]

i think i'm going to try this smoked chili recipe from MeatEater site

INGREDIENTS

• 2 tbsp. oil
• 2 lb. ground venison
• 1 medium onion, diced
• 3 hatch chiles, roasted and chopped (or 4 oz. canned green chiles)
• 4 cloves of garlic, minced
• 2 cups venison or beef stock
• 1/4 cup tomato paste
• 1 can fire-roasted, diced tomatoes (15 oz.)
• 1 can charro beans (15 oz.)
• 1 tbsp. Worcestershire sauce
• 1 tsp. smoked or plain sea salt
• 1 tbsp. MeatEater Sabertooth Slayer Coffee Chili Rub
• 1 tbsp. ancho or red chili powder
• Corn chips, sour cream, shredded cheese, and green onions for serving

ALSO WORKS WITH

Bear, hog, waterfowl

SPECIAL EQUIPMENT

Smoker, Dutch oven or aluminum foil tray

PREPARATION

1. Prepare your smoker according to the manufacturer’s instructions using your choice of wood or pellets. Set a large Dutch oven inside the smoker and crank the heat to high, around 450 degrees. If you’re using an aluminum foil tray, there is no need to preheat the pan that long.
2. Once the smoker has preheated and the cast iron is hot, pour in the oil and swirl to coat the pan. Add the ground venison in a single layer and close the lid on the smoker. Cook for 3-5 minutes and then stir. Continue to cook another 3-5 minutes until brown on all sides. Stir in the onion, chiles, and garlic.
3. Close the lid on the smoker again and reduce the heat to 250 degrees. It will take time for the temperature to drop. While it does, let the meat absorb smoke for at least an hour. Stir occasionally.
4. Pour in the stock, tomato paste, diced tomatoes, charro beans, Worcestershire, salt, coffee chili rub, and chili powder. Stir to fully combine, close the smoker’s lid, and cook for an additional two hours or longer to let the liquids reduce and intensify in flavor.

**Notes:
**Substitute the MeatEater Coffee Chili Rub with 1 tablespoon of chili powder, 1 teaspoon of kosher salt, 1 teaspoon of cumin, and a pinch of ground coffee. Include the additional 2 teaspoons of salt and 1 tablespoon of chili powder called for in the recipe.

If using a traditional smoker, it will be easiest to brown the venison and veggies in the firebox over direct heat first, and then transfer to the smoking chamber over indirect heat.