thelivecanary
Eight Pointer
Ok fellars, get out your bragging stick and swing big. Who's got the best chili recipe and if you don't want to share, because it's an award winner at the fire house, that's fine but what puts yours over the top. I'll detail the gist of my recipe below but let's see some others.
1 lb ground venison
0.5 to a full 1 lb pork breakfast sausage (The amount depends on how soon your next doctor's visit is.)
1 Large onion (diced)
1 Yellow, Red or Orange Bell Pepper (These are sweeter than green peppers.) (diced)
Mushrooms (My favorites are the one's I find in the woods but a button mushroom or baby bella will do.) (diced)
2 cloves garlic (crushed)
2 jalapenos (seeded, minced)
1 habanero (seeded, minced)
2 large cans whole peeled tomatoes
1 can black beans
3/4 of a 12oz stout beer (Duck Rabbit is probably best for this application.)
Spice Mix (Tablespoon = X)
2 X chili powder
1X Paprika
1 X cumin
1 X onion powder
1 X garlic powder
0.5 X chipotle powder
0.5 X salt (Or less depends on taste)
0.5 X pepper (Or less depends on taste.)
2 X Hershey cocoa powder
Nothing fancy from here, brown the meat, sweat the veggies (add some salt to speed this up), add the garlic and mushrooms, add the browned meat back to the veggies, add the black beans with some bean water, add the spice mix, and cook until it really stinks up the kitchen, then add the tomatoes and crush with a fork, swig the beer, pour in about 3/4 of the bottle, stir and then finish the beer. Simmer for about a half hour and taste, adjust the salt if necessary. Do not cook more than 1/2 an hour because you'll start getting on the other side of the flavor curve and certain flavors will start dropping out. If the tomatoes aren't very sweet adjust that by adding in brown sugar or honey or use a sweeter stout. If the tomatoes are too sweet and combined with the stout you've gone to far on that spectrum just hit it with some lemon juice to balance the acid back out.
I'm just happy it's Chili season and can't wait to see all the other recipes - Cheers.
1 lb ground venison
0.5 to a full 1 lb pork breakfast sausage (The amount depends on how soon your next doctor's visit is.)
1 Large onion (diced)
1 Yellow, Red or Orange Bell Pepper (These are sweeter than green peppers.) (diced)
Mushrooms (My favorites are the one's I find in the woods but a button mushroom or baby bella will do.) (diced)
2 cloves garlic (crushed)
2 jalapenos (seeded, minced)
1 habanero (seeded, minced)
2 large cans whole peeled tomatoes
1 can black beans
3/4 of a 12oz stout beer (Duck Rabbit is probably best for this application.)
Spice Mix (Tablespoon = X)
2 X chili powder
1X Paprika
1 X cumin
1 X onion powder
1 X garlic powder
0.5 X chipotle powder
0.5 X salt (Or less depends on taste)
0.5 X pepper (Or less depends on taste.)
2 X Hershey cocoa powder
Nothing fancy from here, brown the meat, sweat the veggies (add some salt to speed this up), add the garlic and mushrooms, add the browned meat back to the veggies, add the black beans with some bean water, add the spice mix, and cook until it really stinks up the kitchen, then add the tomatoes and crush with a fork, swig the beer, pour in about 3/4 of the bottle, stir and then finish the beer. Simmer for about a half hour and taste, adjust the salt if necessary. Do not cook more than 1/2 an hour because you'll start getting on the other side of the flavor curve and certain flavors will start dropping out. If the tomatoes aren't very sweet adjust that by adding in brown sugar or honey or use a sweeter stout. If the tomatoes are too sweet and combined with the stout you've gone to far on that spectrum just hit it with some lemon juice to balance the acid back out.
I'm just happy it's Chili season and can't wait to see all the other recipes - Cheers.
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