Chili Recipies - Page 2 - PeachParts Mercedes-Benz Forum

Dee8go · #16 10-26-2007, 07:01 PM

Bot, what "meaty stuff" do you use? Nutria? Crawdads? You folks in LA eat all sorts of stuff I've never heard of.

Matt SD300 · #17 10-27-2007, 12:12 AM

It don't matter what recipe one uses.....It all comes out the same...

http://www.youtube.com/watch?v=hh2pZTLlz2s

Gurkha · #18 10-27-2007, 01:06 AM

Well I don't usually put beans in my chili but in case you wish to prevent flatulence all you have to do is boil the beans and throw away the water, do it second time and all the gas generating complex sugars get washed away this way. Far less gas, the earth would thank you.

Interesting, while on subject of flatulence, Discovery channel did a program on it. They went to a ranch where both cowboys and cowgirls staple was beans. They made a male and female volunteer wear special pants which would collect their farts. Both were young and guess what, the female farted as much as the male, not surprising though.

Matt SD300 · #19 10-27-2007, 01:49 AM

Hey Gurk....Check this out!...

http://www.youtube.com/watch?v=jidrZU2bsgM

SwampYankee · #20 10-27-2007, 10:21 AM

This is one of our tailgating favorites! While I do usually go with the hotter version for tailgating, it is very tasty without the habaneros and jalapeno seeds (the seeds and veins are actually where the heat comes from) for a more kid-friendly version at home. If you don't have venison obviously any ground meat will do, but buffalo is a good subtitute if you still want that "wild game" tinge to it. I prefer it chunkier with the venison just cut into bite-size chunks but that's just personal preference.

Leave the beans out if you'd like or if you're a traditionalist. But that's where the fun comes from on the ride home!

While it is good right out of the pot I prefer to make it the night before and put it in the fridge in a grille/propane burner safe pot so I can just grab it, pack it in the car and throw it on the grille as soon as we get set up.

I haven't tried this chili with chocolate, as Zeus and Chad have mentioned, but it does work well with other types I've made.

Smoked Venison Chili

Ingredients:
-1/2 pound good, smoky bacon chopped into 1/4-inch to 1/2-inch chunks
-1/2 pound good, smoke-cured ham, cut into 1/2-inch to 1-inch chunks
-2 pounds ground or chunked venison
-5 stalks celery, chopped
-2 large onions, chopped
-8 cloves garlic, chopped
-1 green bell pepper, chopped
-2 potatoes chopped
-8 to 12 ounces Guiness, Sam Adams Cream Stout or Honey Porter have all worked well (substitute with your favorite dark porter, smoked or stout)
-1 cup beef broth
-6 fresh jalapenos, roughly chopped (leave in the seeds for hotter chili)
-Optional: 2 fresh habanero peppers, finely chopped (for very hot chili)
-1 14.5-ounce can of tomatoes, chopped or diced
-1 15.5-ounce can of dark red kidney beans (they must be "dark red" beans or they'll lose their color)
-1 7-ounce can of chipotle peppers in adobo sauce (usually in the section with the taco kits and sauces)
-2 to 4 Tablespoons vegetable oil or olive oil
-Optional: Frank’s Red Hot, to taste

For the spice mixture:
-3 Tablespoons cumin
-1 Tablespoon kosher salt
-1 Tablepoon smoked paprika (or substitute with regular paprika)
-1 Tablespoon cayenne pepper
-1 Tablespoon chili powder
-1 teaspoon cinnamon
-1 teaspoon oregano
-1 teaspoon coarsely ground black pepper, or to taste

Mix the spices and store in an airtight container until ready to use. Chop celery, onion, garlic and bell pepper and set aside in a large bowl. Chop potato and set aside in another bowl.

Fry chopped bacon in a 13-inch skillet or 3- to 5-quart Dutch oven (an electric crock pot works well for at-home cooking) over medium-high heat until crisp. Remove bacon with slotted spoon and set aside in a large bowl. Brown chopped ham in bacon fat. Remove with slotted spoon, and set aside with bacon. Brown ground venison in bacon fat, breaking it up while it cooks. Remove with slotted spoon and set aside with ham and bacon. Venison will soak up most of the bacon fat, so add some vegetable oil to the skillet, and fry potatoes until lightly browned. Remove potatoes and add to bowl with meat.

Add vegetables to the skillet (with a little more oil) and saute until lightly browned (about 10 minutes). Add beer and beef broth to the vegetables, and return all meat and potatoes to the skillet. Add jalapenos and/or optional habaneros. Mix very, very well while slowly adding all the spice mixture until it's well incorporated. Cover and simmer on low heat 20 to 30 minutes, stirring occasionally. If mixture starts to look too dry, add a bit more beer or beef broth.

Then add canned tomatoes with juice, dark red beans with juice and chipotle peppers with adobo sauce. Mix well.

Simmer for another 15 to 20 more minutes, stirring occasionally.