Any good deer chili recipes?

[WiseOwl]

Since I am such a swell fella, I am going to cook my entire facility lunch on Friday. I wont be there next Friday (the worlds ending ya know) and wanted to hit em up since it will be "chilly" this Friday here.

I have a freezer full of deer so why not!

I have cooked it a couple of times before, but since I have been with my yuppie wife..lol.....I havent made it and I will be dad nabbed because I forgot my recipe.

I am cooking in a big turkey fryer pot for about 20 people.

Any good recipes that any of you use or recommend?

They dont want too spicy but something with a lil bit of ammo to it.


I have thawed 5 lbs of ground so thats what I am starting with.

Any suggestions will be appreciated.


WiseOwl

[Rod]

I have never been pleased with just plain deer chilli, so the recipe I use is 50% venison and 50% beef -- most people seem to really like it. You can use one of the store-bought spices like 2-alarm or just use a basc recipe and continue playing with the spices until it tastes right. Oh, BTW, I use a VERY coarse grind on the venison.

[Gus14]

5lbs huh? Well, I think I got a good recipe but I usually use about 3 lbs of meat. I have done large batches so I will adjust the recipe a bit, you may want to add more or less of items I put in.
I also use dry beans so go through the pre-prep if you use dry beans. I can sub with canned beans so I will give you the recipe in cans of beans. Same thing with tomatoes and sauce.

1 1/2 lbs of bacon
5lbs ground venison
2 cans of black beans
2 cans great northern beans
1 can dark red kidney beans
3 cans diced tomatoes
2 cans tomato sauce
1 cup chopped green peppers
6 chopped jalopeno peppers

Spice pack: 3/4 cup chili powder, 1/4 cup cayenne pepper, 1/3 cup chipotle pepper, 1/4 cup season salt, 3 tbsp cinnomon, 1/2 cup spanish paprika, 1/4 cup garlic powder, 1/4 cup onion powder, 1/2 cup roasted crushed garlic, 1/4 cup soy sauce and 1/2 cup of westershire sauce. {Prep for roasted garlic: preheat oven to 500. Grap two whole garlic and peel. Lay cloves out on shallow tin baking pan with a little dab of EVOO. Toss in oven until the ends start to wilt and brown..approx 10-15 minutes. Remove and place on cutting board. Crush cloves and chop}

In a very large pot toss in the bacon and let it start to render down. When it is about 3/4 done toss in the ground venison and mix in the bacon give it a shot of black pepper and season salt (not much). Add in about 1/2 cup of canola oil if the venison soaks up the bacon fat...and it probably will. Cover the pot and let it all start cookin. Stir frequently once it starts cookin again. When the meat is about 1/2 done give it a good stir. Then add in the tomatoes, sauce, beans, and stir everything together. Then add in the spice mix (liquids last). Stir frequently when adding spices so they dont clump up. You may need to add in water or tomato juice. Once mix comes to a rapid simmer turn down heat and allow everything to cook together stirring every 30 minutes or so for 3 hours. That will feed a large number of folks or a small number of intense chili eaters.