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Venison Chile

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Venison Chile

Postby terry08 » Sun Jan 04, 2015 4:57 pm

Is my downfall. I have ground 70 lbs and so worried about running out. I will be up several times tonight eating again.
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Re: Venison Chile

Postby jbullard1 » Sun Jan 04, 2015 4:59 pm

Man my bowl is a lot bigger
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Re: Venison Chile

Postby terry08 » Sun Jan 04, 2015 5:31 pm

Jerry, that picture don't do justice.
Plus that was Sherrie's, I don't use sour cream on mine.
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Re: Venison Chile

Postby bigsteve » Sun Jan 04, 2015 7:07 pm

Had some myself for supper
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Re: Venison Chile

Postby Mud Monster » Sun Jan 04, 2015 9:49 pm

Mmmm! :drool
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Re: Venison Chile

Postby patinlouisiana » Sun Jan 04, 2015 10:26 pm

RECIPE?????
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Re: Venison Chile

Postby terry08 » Mon Jan 05, 2015 11:26 am

patinlouisiana wrote:RECIPE?????

Pat, there is nothing special about my chile except for the venison. But everybody seems to enjoy it & asks for the recipe. I try and keep it family friendly, not to hot so all can enjoy. You can adjust to your liking.

2 lbs ground venison
1 medium bell pepper rough chopped
1 medium onion rough chopped
4 Tbls minced roasted garlic /jar
3 Tbls olive oil
1/2 cup chile powder
1/4 cup oregano
1/4 cup ground cummin
2 t salt
2 t coarse black pepper
1/2 t red pepper
2 14 Oz cans tomato sauce
2 14 Oz cans diced tomatoes
4 14 Oz cans of water
Corn starch & water to thicken
1/2 bar Hershey special blend dark chocolate or regular bar.

Heat oil in a large pot,
Add onion, bell peppers & garlic. Sauté just until onions become translucent.
Add venison & cook till browned
Add chile powder, oregano, cummin, salt & pepper. Stir until mixed well.
Add tomato sauce, tomatoes, & water. Simmer until you get a foam on top then add the chocolate bars, stirring until the chocolate is melted one minute. Let simmer for half an hour then add the corn starch & water mixture to thicken.
I let mine simmer another hour.
Serve topped with fritos & cheddar cheese, or your favorite topping.


patinlouisiana wrote:RECIPE?????


patinlouisiana wrote:RECIPE?????
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Re: Venison Chile

Postby dustygoodson » Mon Jan 05, 2015 11:31 am

looks yummy
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Re: Venison Chile

Postby patinlouisiana » Mon Jan 05, 2015 12:29 pm

Thanks Terry
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Re: Venison Chile

Postby terry08 » Mon Jan 05, 2015 2:14 pm

patinlouisiana wrote:Thanks Terry

Pat, I forgot 1/2 teaspoon white vinegar. You can adjust all spices to your taste.
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Re: Venison Chile

Postby terry08 » Tue Jan 06, 2015 12:11 pm

Pat, I also love my chile with beans. Some folks don't want the beans, so I serve them on the side. Or make two batches.
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Re: Venison Chile

Postby jbullard1 » Tue Jan 06, 2015 1:18 pm

Hey Terry
is 1/4 cup cumin right????
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Re: Venison Chile

Postby terry08 » Tue Jan 06, 2015 3:42 pm

Thats right Jerry, unless you like less. I really can't taste it that much. I just ate two bowls for lunch and it's always better the next day for me.
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Re: Venison Chile

Postby brewer03 » Wed Jan 07, 2015 5:00 pm

tonite would be a great night for some chili
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Re: Venison Chile

Postby terry08 » Wed Jan 07, 2015 7:43 pm

Had chile, fried back strap, biscuits & stew.
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Re: Venison Chile

Postby patinlouisiana » Thu Jan 08, 2015 6:09 pm

Diane fixed her take on Terry's recipe.
Thought she was out of cumin and the interweb thingy said substitute coriander.
Different but definitely edible. :ylsuper: :ylsuper: :ylsuper:
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Re: Venison Chile

Postby terry08 » Fri Jan 09, 2015 6:25 am

Never tried coriander. May have to try it.
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Re: Venison Chile

Postby jv » Fri Jan 09, 2015 7:59 am

Terry, how big of a pot do you make with that recipe?
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Re: Venison Chile

Postby terry08 » Fri Jan 09, 2015 8:20 am

Jv, I guess it's about a 4 quart pot. Just figure the two cans of tomatoes, two cans of sauce & four cans of water, all being 14.5 oz cans. When I finish the pot is about 3/4 full. I like mine a little on the thick side so I just thicken to my liking with the corn starch & water mixture, you can do the same with flour and water. The key to my chile is the chocolate bar, chocolate and red pepper just blend fantastic together.
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Re: Venison Chile

Postby jv » Fri Jan 09, 2015 8:40 am

Just wondering because when I make chille I make about 5 gal. I always make a big pot up at one time and freeze it in 45 oz. butter bowls so all I have to do is that it out of the freezer and heat it up.
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Re: Venison Chile

Postby terry08 » Sat Jan 10, 2015 12:10 pm

jv wrote:Just wondering because when I make chille I make about 5 gal. I always make a big pot up at one time and freeze it in 45 oz. butter bowls so all I have to do is that it out of the freezer and heat it up.

Jv, I do the same as you. Any time I make my native american stew, I make enough to freeze for at least 12 quarts. I do the same for red beans and rice, gumbo, jambalaya & yes chile. I am a make ahead kind of guy.
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Re: Venison Chile

Postby jv » Sat Jan 10, 2015 7:22 pm

Know what you mean...my wife will make two 5 gal pots of vegetable soup at one time that we freeze in butter bowls also and she makes up about 5 gals of spaghetti sauces that we freeze the same way.
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