Chili Show Recipes:
Deer/Pork Chili
Ingredients:
4pounds Ground deer and pork (50/50 mix)
2medium White onions (chopped)
4-5cloves Garlic (chopped)
30 ounces Stewed tomatoes (2 cans)
56 ounces Tomatoes sauce (2 large cans)
6 ounces Tomato paste (1 can)
3 tablespoons Chili powder
1 tablespoon Cumin (ground)
Kosher salt, black pepper, cayenne pepper, all-purpose seasoning to taste
1 bunch Green onions (chopped)
Method:
Place a large (10 quart) pot over medium-high heat and add ground meat mixture.
Cook until well browned.
Add onions, garlic, stewed tomatoes, tomato sauce, and tomato paste, stirring well.
Once boiling reduce heat to simmer, and add dry seasonings.
Cover and cook for 30 minutes stirring occasionally.
Taste and adjust seasoning.
Cook for additional 20-30 minutes until stewed tomatoes have broken down, and color is dark red to rust.
Stir in green onions and serve.
Stay hungry.
Grilled Chuck Steak Chili with Roasted Peppers
Ingredients:
5 pounds Chuck steak
2 pounds Beef soup shank
2 each Anaheim chilies (also known as New Mexico chilies)
2 each Poblano chilies
2-3 each Jalapeno chilies
3-4 each Habanero chilies
2 medium White onions (chopped)
5-6 cloves Garlic (chopped)
30 ounces Stewed tomatoes (2 cans)
56 ounces Tomato sauce (2 large cans)
6 ounces Tomato paste (1 can)
3-4 tablespoons Chili powder (menudo seasoning)
1 tablespoon Rojo Fajita seasoning
1 tablespoon Cumin (ground)
Kosher salt, black and cayenne pepper, all-purpose seasoning to taste
1 bunch Cilantro (chopped)
Method:
Over a hardwood fire grill steaks, and shanks 2-3 minutes on each side until well marked then remove to rest.
Grill peppers until well charred, then remove to a bowl and seal with a lid or plastic wrap. Let sit for 10 minutes.
Rub off skins and remove seeds from peppers, then chop. Running under water will help.
Note: Wearing protective gloves (latex or nitrile) is advisable.
Cut steak into ½” cubes, be sure to reserve any collected juices.
In a large (9 quart) pot over medium-high heat, add tomato sauce, stewed tomatoes, tomato paste, steak, chilies, and any collected juices.
Once boiling reduce to simmer, add onions, garlic, and dry seasonings.
Cook for 30-40 minutes stirring occasionally.
Taste and adjust seasoning.
Note: If chili is too hot from the peppers, try adding a couple of teaspoons of sugar.
Cook for another 15-25 minutes or until beef is very tender, and color is dark red-mahogany.
Stir in cilantro and serve.
Stay hungry.