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SMF Premier Member
- Joined Sep 12, 2009
Bear’s Simple Deer Chili
I don’t do much fancy work with our occasional Chili, because I can’t make it too spicy or Mrs Bear won’t eat it.
So I use about 1.5 lbs of Deerburger (50% Venison, 25% Pork, 25% Beef).
First I brown the meat pretty good, and spoon out the excess fat.
To that I add:
2 cans of Red Kidney Beans
1 small can of Tomato Sauce
1 can of Diced Tomatoes
1 Packet of McCormick’s Chili Seasoning
Then I bring it to a Low Boil, and let it simmer for about a half hour or more.
Personally I like it better the next day.
Bear’s “Add-ins”: I like to add a bunch of Frank’s Hot Sauce to mine, but only after it’s on my plate, so Mrs Bear doesn’t get any. I also often shake a bunch of Parmesan Cheese on mine & mix it in.
Note: Sometimes I'll add some Red Pepper Flakes, or even some Hot Banana Pepper Rings, but only Frank's for heat this time.
Tip: I like my Chili pretty hot in Temperature, but not crazy scalding, so if I’m real hungry & planning on eating it relatively fast, I put it on a plate, so it can cool to edible, and if I’m planning on taking my time & enjoying my Chili, I put it in a bowl that will let it stay hot for awhile, while I’m eating it.
A little Butter bread on the side & I’m ready!!!
Thanks for visiting,
All Done & Simmering:
Plated with a bunch of Frank's Hot Sauce & some Grated Parmesan Cheese to stir in. This will cool fast on the plate, so I can gobble it down:
When I want to take my time & enjoy it, I put it in one of my Thick Soup Bowls: