DRUNK DEER CHILI
When I cook, I usually just throw stuff together and there it is. I got so many requests for this chili recipe, I had to write it down to be able to share it with others.
Provided by Ja
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h45m
Yield 10
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno; cook until tender. Season with chili powder, cayenne pepper, and cumin.
- Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon. Pour the bourbon, beer, and water into the mixture and stir. Bring the chili to a boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 13.5 g, Cholesterol 108.4 mg, Fat 22 g, Fiber 2.6 g, Protein 29.9 g, SaturatedFat 9.4 g, Sodium 868.5 mg, Sugar 5.5 g
CHILI HOUSE DEER AND BEER CHILI
Another great recipe from The Chili House. I live out West now and we get alot of deer meat so this is a great recipe to use that up.
Provided by Ceezie
Categories Meat
Time 3h15m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Chop onions, garlic and chiles fine. Brown deer and sausage in small amount of oil.
- Add rest of ingredients. Simmer, covered for 2 1/2 hours, stirring occasionally.
- Simmer another 30 minutes without stirring. Add a can of beans, if desired.
Nutrition Facts : Calories 889.9, Fat 55.2, SaturatedFat 16.9, Cholesterol 163.5, Sodium 1221.6, Carbohydrate 12.2, Fiber 1.8, Sugar 4.3, Protein 76.6
BEEF, BEAN, AND BEER CHILI
Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
- Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
- Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g
BLUTO'S BEER CHILI
Source "National Lampoon's Animal House". Beer and chili--what a combination!! Originally posted on TBS Dinner and a Movie.
Provided by Chef Shadows
Categories Beans
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In a large cast iron skillet, heat the oil on medium high heat until quite hot and lightly brown the meat. Brown in three or four batches, to avoid overcrowding the skillet.
- Transfer the browned meat to a large Dutch oven or heavy casserole. Discard all but 3 tablespoons of fat from the skillet.
- Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeno pepper. Saute for 2 minutes, stirring often.
- Add the cumin, coriander, chile powder, paprika, chile flakes, oregano and sage to the skillet; stirring well to coat the onions, garlic and jalapenos with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching.
- Add the bell pepper, celery, crushed tomatoes with their juice and the canned chiles. Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium high heat.
- Add the beef stock, bay leaf and beer to the dutch oven, stirring well to mix all the ingredients.
- Bring the chili to a boil. Reduce the heat to low and with the pot half covered, cook at a simmer from 1 to 2 hours, until the meat is tender.
- If you are adding beans: When the meat is tender, add the cooked beans and simmer another 20 minutes. Hot beans may also be held on the side and added by request.
- Note: If you want the chili to be a little thicker, add 2 tablespoons of the corn meal or masa harina a little at a time, stirring constantly. This will tighten the chili up some and add a subtle, earthy flavor.
- Politically incorrect, somewhat humorous safety tip: No matter how great you've been told you look in one, never wear a toga when working around an open flame. (Or an open toga when around a flaming worker).
Nutrition Facts : Calories 778.2, Fat 46.2, SaturatedFat 14.8, Cholesterol 148.6, Sodium 1303.9, Carbohydrate 33.8, Fiber 11, Sugar 14.7, Protein 53.4
STEAK & BEER CHILI
A cup of chili is always a pleasant way to warm up on a cold day. This one has a combination of budget-friendly chuck steak and brats in a spicy broth. I like to serve it with a dollop of sour cream. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm. , Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. , Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 25-30 minutes. Serve with sour cream if desired.
Nutrition Facts : Calories 431 calories, Fat 21g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1317mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 8g fiber), Protein 23g protein.
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