Post by mdbowhuntr on Dec 5, 2007 20:38:23 GMT -5
I have converted non-venison eaters with this one. ;D
1.5-2 lbs venison (well trimmed)
one medium spanish (duh, it's chili) onion
one good size fresh jalapeno (seeded)
three cloves garlic
one can dark kidney beans
one can light kidney beans
one can pinto beans
one can diced stewed tomatoes
one medium tomato
Ancho chilis in adobo sauce (more or less to taste)
12 oz beer
4-5 leaves fresh sage, chopped
chili powder
smoked paprika
cayene
fresh nutmeg (optional)
cinnamon (optional)
Now to put it together:
Once you have the venison trimmed put it in a bowl with:
one TBsp olive oil
one TBsp soy sauce
two TBsp Worchestershire
Put that in the fridge to marinate and go to Home Depot for a couple 5 gal jugs of water. On the way there flick a lit cigarette out the window and miss to have it come back in and land on the floor (I recommend you have heavy duty rubber floor mats before you do this). Try and pick said lit butt off the floor while driving 60mph, realize that's not a good idea and leave it alone. Avoid all shopping malls and West Virginia drivers.
If and when you return from Home Depot:
Dice the onion, garlic, and jalapeno
In a heavy duty (I know, I said dooty) stock pot, add two TBsp of olive oil and get it HOT! but not to HOT!
Throw in the onions, garlic and jalapeno. Let those cook for a few minutes until they get all sweaty and add smoked paprika, chili powder and cayene (I don't measure these so start out mellow and groove up slowly).
Throw that venison in and brown it, when it is nice and brown dump in 12 ozs of your favorite beer (plus or minus a few ounces depending on how much you drink before you get it in the pot). Reduce the heat to medium and let that cook down for 7-10 minutes.
NOTE1: Beer need not be to dark, any good lager will do. If I hear of anyone using lite beer, I will hunt you down and give you a new bra and panties for christmas!!
Add the beans, diced tomato, stewed tomatoes, sage, ancho chilis in adobo (dice these before you put them in). If you find you need a little more liquid at this point add some V8. Bring it back to the boil for a couple of minutes then reduce to llloooowwwwww.
From here on out you are on your own. I let it simmer for 15 minutes or so then taste and add spices as necessary. Then I taste it every hour and adjust as necessary.
Now go curl up on the couch with you favorite hunting dog or significant other (I prefer the dog) and dream of 12 point bucks, banded geese and drake Canvasbacks dumping into your dekes. When the aroma grabs you by the nostrils and pulls you off the couch like an old Bugs Bunny cartoon, you are ready to enjoy.
Note2: You can add a tsp of cinnamon and or fresh nutmeg at anytime. It gives it another dimension (?)
1.5-2 lbs venison (well trimmed)
one medium spanish (duh, it's chili) onion
one good size fresh jalapeno (seeded)
three cloves garlic
one can dark kidney beans
one can light kidney beans
one can pinto beans
one can diced stewed tomatoes
one medium tomato
Ancho chilis in adobo sauce (more or less to taste)
12 oz beer
4-5 leaves fresh sage, chopped
chili powder
smoked paprika
cayene
fresh nutmeg (optional)
cinnamon (optional)
Now to put it together:
Once you have the venison trimmed put it in a bowl with:
one TBsp olive oil
one TBsp soy sauce
two TBsp Worchestershire
Put that in the fridge to marinate and go to Home Depot for a couple 5 gal jugs of water. On the way there flick a lit cigarette out the window and miss to have it come back in and land on the floor (I recommend you have heavy duty rubber floor mats before you do this). Try and pick said lit butt off the floor while driving 60mph, realize that's not a good idea and leave it alone. Avoid all shopping malls and West Virginia drivers.
If and when you return from Home Depot:
Dice the onion, garlic, and jalapeno
In a heavy duty (I know, I said dooty) stock pot, add two TBsp of olive oil and get it HOT! but not to HOT!
Throw in the onions, garlic and jalapeno. Let those cook for a few minutes until they get all sweaty and add smoked paprika, chili powder and cayene (I don't measure these so start out mellow and groove up slowly).
Throw that venison in and brown it, when it is nice and brown dump in 12 ozs of your favorite beer (plus or minus a few ounces depending on how much you drink before you get it in the pot). Reduce the heat to medium and let that cook down for 7-10 minutes.
NOTE1: Beer need not be to dark, any good lager will do. If I hear of anyone using lite beer, I will hunt you down and give you a new bra and panties for christmas!!
Add the beans, diced tomato, stewed tomatoes, sage, ancho chilis in adobo (dice these before you put them in). If you find you need a little more liquid at this point add some V8. Bring it back to the boil for a couple of minutes then reduce to llloooowwwwww.
From here on out you are on your own. I let it simmer for 15 minutes or so then taste and add spices as necessary. Then I taste it every hour and adjust as necessary.
Now go curl up on the couch with you favorite hunting dog or significant other (I prefer the dog) and dream of 12 point bucks, banded geese and drake Canvasbacks dumping into your dekes. When the aroma grabs you by the nostrils and pulls you off the couch like an old Bugs Bunny cartoon, you are ready to enjoy.
Note2: You can add a tsp of cinnamon and or fresh nutmeg at anytime. It gives it another dimension (?)