I had a good hunting year with two 8 pointers and two hogs in South Carolina and added a nice 6 pointer in Ct. gun season in early December so I had a lot of ground venison and wild hog to process. We use either pure ground venison or a combination of half ground venison, half ground hog along with some game meat spices. Then any of the above recipes you like to make the chili. I use a crock pot and cook the chili on low for a few hours or more. Nice and tender with everything mixed up well.
Question for those who make chili at home...
- Thread starter psuro
- Start date
Well just to complEte the thought…..I just started the chili- put it on low for about 6 hours. Decided to cut back in the black beans since it’s only one pound of ground beef. But, did add more jalapeño peppers than recipe called for.
I added about a tablespoon of brown sugar.
We will see how it turns out.
I added about a tablespoon of brown sugar.
We will see how it turns out.
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Thank you LJ,
During my construction-surveying years, she put up with a lot crap from me......
drinking with the construction workers after work, 2 am returning home, 6-day work weeks, working away from home, etc.
Interesting, I always wondered what wild Hog tasted like. I know PA, TX, AR, parts of NM are having big issues with Feral Hogs.
I believe they would be fun hunt, but the hogs may have diseases like brucellosis and trichinosis which are common. I would imagine preparing the hog to the proper cooking temperatures to eliminate the dangers of the diseases would be fine.
Trichinosis in Farm Animals
"Trichinosis, also known as trichinellosis, is a parasitic disease caused by the Trichinella species of roundworms. It can affect both domestic and wild animals, including farm animals. The disease is transmitted through the consumption of raw or undercooked infected meat. While the risk to public health is considered low, it is important to note that Trichinella can survive in decaying carcasses, facilitating transmission by scavenging. In the U.S., the USDA has documented the absence of Trichinella infection in commercial pork, indicating that modern production systems effectively minimize the risk of exposure to this parasite."
Good info but no thanks. I'll stick to chicken, commercial pork and over priced beef.
That ‘tinny’ sour chemical flavor comes from the calcium chloride that commercial canners add to diced and whole tomatoes to make them keep their shape. If you use canned crushed tomatoes or dice up fresh tomatoes you won’t have to worry about that.
Sugar does not reduce the acidity of anything, but it can trick your tongue into believing that it does, i.e. lemonade. If you want to reduce the acidity in your dish, use baking soda.
Two Florida swampbillies show why it's never wise to hunt wild boar with undersized guns and ammo. I still can't believe they fired blindly into palm bush without fully knowing where their dog was.
If you don't kill the boar, it might just kill you.
Interesting. I knew the baking soda would do it but never knew why.
On a side note just growing a couple of tomato plants you can have some really good tasting tomatoes for your sauces, soups or stews. I just use one of those vacuum sealers and freeze them. Throw in some basil or oregano and you saved some money for better product.
Actually, it was made into bricks originally. Peppers and beef or venison, then dried. Dropped into hot water with cornmeal added. More like a hearty stew.
Personally, I never believed the Chili Queens myth, or the Spanish nun myth. It probably started with chilies and a dead Spaniard killed by the Aztecs. The real basis of chili is chilies, not meat. Dried beans were available 1000 years before beef was in the Americas.
Really no different than any other wild meat. 165° kills it. Why you rarely see hunters ever get sick from it. Only a handful of cases are reported each year. It's no issue at all.
Baking soda changes the ph, sugar does not. It simply makes things sweet and makes your body produce insulin and dopamine. Artificial sweeteners do the same, just at a lower rate.
I have a Ruger 44 mag w/10" barrel, but if I were into hunting feral boar in brush a I'd feel comfortable with a 38" total length carbine in a 45 Long colt or a 44 mag. I thought last year I was watching reviews on a 454 Casull in the carbine.
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Went to a chili cookout fund raiser a few weeks ago. 24 chili's. Very few were beanless, but I suffered and tasted anyhow. I will say this - chicken chili is not chili.
Chili contests are fun. I've been to the one in Terlingua, TX and it was a blast but then I love that Big Bend area of TX.
We used to have one at work, until they screwed with our work schedules. I won it 3 years in a row. We had 15-20 entries usually.
I owned the Winchester 38-55 and loved it wish I had it back. The other two I wish I had back were the 38-40 and my 284 Winchester in the model 88 leaver action. That 284 sat on a near magnum case and was a real one shot killer.
I am not a chili cook expert but my 2 cents.
I make two different chili recipes and both use beans. One is with Great Northern beans and the other black beans. Beans seem to me to be a standard for chili.
Both use ground turkey and are excellent.
Neither uses sugar nor honey and I would not recommend it. You don't need sugar in your chili. Most of us are probably trying to cut down on sugar so why waste your sugar allocation in a chili?
The idea of mole, though, in the chili is an interesting one.
I make two different chili recipes and both use beans. One is with Great Northern beans and the other black beans. Beans seem to me to be a standard for chili.
Both use ground turkey and are excellent.
Neither uses sugar nor honey and I would not recommend it. You don't need sugar in your chili. Most of us are probably trying to cut down on sugar so why waste your sugar allocation in a chili?
The idea of mole, though, in the chili is an interesting one.
Making a simple one today: ground chicken, Muir Glen fire roasted green tomatoes, garlic powder, canned mild green chiles, New Mexico ground green chilies, aji panca ground, aji amarillo ground, cumin, onions, cannellini beans. Wife-figure doesn’t eat red meat and son doesn’t like super hot.
I was trying to decipher Rick’s post myself and I came to the eureka: he voices to text. (I can be slow on the pickup but whatever, it was an eureka to me.) He’s said several times that he’s from Somethingtown, DE (I know which town but not gonna say) and it came out downtown in his post. The first sentence? The best way to decipher Rick is to remember that he’s basically a decent guy and to take the most charitable interpretation of his posts. It’s not as if he works for MI5, no harm.
Gotcha. I thought I was slow on the uptake. Kind of like when my youngest speaks and I nod.
Having been a verteran of many chili cookoffs in Texas when I lived down there....beans are pretty much forbidden by judge rules. I was able to go to the World Championships in Terlingua twice rarely saw any frijoles. This is from their official rules....
B. PREPARING CHILI RULES 1. Chili must be cooked onsite on the day of the cookoff from scratch. "Scratch" means starting with raw meat and spices. Commercial chili powder is permissible, but complete commercial chili mixes (such as Wick Fowler 2-Alarm Chili Mix) are NOT permitted. 2. Chili must be prepared out in the open in as sanitary a manner as possible. 3. No beans, pasta, rice, whole peppers, large pieces of vegetables, inedible objects, etc. are allowed. 4. The Head Cook must prepare the chili to be judged.
I was in Cincinnati on biz once and the locals took me to Skyline for a "3-way" and just didn't see the fuss about it. If I had to add anything tp the chili then it would to make a Frito Pie (and I hate they "Walking Taco" name).
My favorite spot is the Texas Chili Parlor in Austin. Now they do serve options with beans but their signature product is the "Texas Red" with no beans,
B. PREPARING CHILI RULES 1. Chili must be cooked onsite on the day of the cookoff from scratch. "Scratch" means starting with raw meat and spices. Commercial chili powder is permissible, but complete commercial chili mixes (such as Wick Fowler 2-Alarm Chili Mix) are NOT permitted. 2. Chili must be prepared out in the open in as sanitary a manner as possible. 3. No beans, pasta, rice, whole peppers, large pieces of vegetables, inedible objects, etc. are allowed. 4. The Head Cook must prepare the chili to be judged.
I was in Cincinnati on biz once and the locals took me to Skyline for a "3-way" and just didn't see the fuss about it. If I had to add anything tp the chili then it would to make a Frito Pie (and I hate they "Walking Taco" name).
My favorite spot is the Texas Chili Parlor in Austin. Now they do serve options with beans but their signature product is the "Texas Red" with no beans,
Then my wife doesn’t cook chili. I won’t bother telling her, though. Three kinds of beans and sometimes two kinds of meat, great stuff.