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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pop’s Venison Chili Recipe

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This recipe for Pop’s Venison Chili is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 slices bacon
16 ounces of chorizo (or Italian sausage links, sliced)
3 lbs venison ground or steak (or beef chuck or stew meat, sliced)
2 cups chopped onion
1 large green bell pepper, chopped
2 cloves garlic, minced
4 pickled jalapenos, rinsed, seeded , and chopped
2 to 3 tbsp chili powder
1 teaspoon crushed red pepper (cayenne)
1 tsp salt
½ tsp dried oregano, crushed
5 cups water
2 12 oz. cans tomato paste
2 15 ½ oz. cans pinto beans, drained (For people from New York)
Directions:
Directions:
In large skillet or Dutch oven cook bacon until crisp; drain and crumble. Discard drippings; set bacon aside. Brown sausage in same pan. Drain sausage, reserve 4 tbsp of these drippings, set sausage aside.

In reserved drippings, brown the diced venison (or beef), onions, green pepper, and garlic. Add the cooked bacon, sausage, jalapeno peppers, chili powder, crushed red pepper, salt, and oregano. Stir in water and tomato paste.

Bring to boil; simmer uncovered, for 1 ½ hours, stirring occasionally. Stir in beans; simmer, covered, 30 minutes more. Makes about 16 servings.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
(The bacon and sausage in this recipe helps to take care of the wild taste of the venison if it has any)

 

 

 

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