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I am new to Ft. Campbell, and my unit is doing a chilli cook-off tomorrow. Ive already got mine cooking, but would appreciate addition, tricks, tips to my recipe.
Ev olive oil, onions and garlic to sweat. 1.5 deer burger till almost brown. Half a stick butter cause deer meat is so lean. Add tomato paste and cook off. Add one beer, cook off. Add chicken stock, whole tomato's, and diced. Add soaked kidney beans, stock and water to cover. Add jalepeno... Oh I also added some corn meal to thicken...
Edit: Plenty of cumin, kosher salt, cracked peper, red pepper flake, and chilli powder.
This post has been edited 2 times, most recently by BigOrangeBeer 17 months ago
I throw some brown sugar in mine that way you get the sweetness then the heat hits you.
I always use a pinch of oregano and add onion powder for additional depth. You're right, deer meat is lean. The "taste" of meat primarily comes from its fat but you gotta do what you are comfortable with.
This post was edited by coonhound 17 months ago
I would agree with the oregano.
Here is the recipe I use:
2 tablespoons olive oil
1 large red onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
4 cloves garlic, chopped
1 pound lean ground beef
8 ounces Italian sausage, casing removed
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
One 4-ounce can tomato paste
One 12-ounce bottle beer
One 28-ounce can diced tomatoes
One 14-ounce can diced tomatoes
One 15-ounce can black beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
That's a good recipe. I use Bush's Chili Hot beans and no black or kidney beans.
Beans are more of a southern thing and I can't get enough.
Add a little cinnamon just enough to barely taste it . You will be surprised at how good this makes chili. Thanks for your service to our country.
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