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
DRUNK BUCK CHILI
Make and share this Drunk Buck Chili recipe from Food.com.
Provided by haksaw
Categories Wild Game
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter over med. med. high heat in large pot. Add meat one at a time starting with ground beef. add salt, pepper onion and jalepeno cook until all meat is browned. season with chili powder cayenne and cumin. Next stir in tomatoes, tomato sauce, garlic and boullion followed by bourbon and beer. Bring to a boil stir and reduce heat to med.-low. cover and simmer for about an hour.
Nutrition Facts : Calories 459.2, Fat 21.9, SaturatedFat 9.5, Cholesterol 149.3, Sodium 1563.5, Carbohydrate 13.1, Fiber 3.2, Sugar 5.6, Protein 42
CHUCK'S SUPER CHILI
This chili is slightly sweet with a touch of heat; the wine gives it a different taste. Everyone in my family loves this chili. I've won a couple of work chili cook-offs with this recipe and done well in some larger cook-offs as well.
Provided by CEM61565
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h30m
Yield 20
Number Of Ingredients 21
Steps:
- Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
- Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
- Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
- Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 18.2 g, Cholesterol 51.8 mg, Fat 13.5 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 745.8 mg, Sugar 6.3 g
MEZCAL BUCK
Make and share this Mezcal Buck recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Add the mezcal, lime juice, and simple syrup to a cocktail shaker filled with ice.
- Shake vigorously; strain into an ice-filled highball glass; top with the ginger beer.
Nutrition Facts : Calories 7.7, Sodium 0.6, Carbohydrate 2.6, Fiber 0.1, Sugar 0.5, Protein 0.1
BUCK'EM-OFF-CHILI CON CARNE
This is a great recipe for any day and at any time. I took first-place award in a Chili Contest at the Cloverdale Rodeo in the summer of 2000. There were 18 Chefs participating in the contest.
Provided by William Uncle Bill
Categories Cheese
Time 3h20m
Yield 24 8ounce servings, 24 serving(s)
Number Of Ingredients 28
Steps:
- Cut rib steaks or roast into 3/8" cubes.
- Place into a large bowl and sprinkle with flour, mixing well to coat.
- In a large frying pan, heat olive oil on medium high heat.
- Add coated meat cubes and fry until lightly browned, about 5 minutes, stirring frequently.
- Transfer meat cubes to a large cooking pot.
- Add chopped garlic, chopped onions, red kidney beans including liquid, plum tomatoes including liquid, tomato paste, beef broth, mushrooms including liquid, chili powder, ground cumin, sugar, Italian seasoning, cayenne pepper, dried oregano leaves, black pepper, salt, sweet red pepper, green pepper and celery and simmer covered, for at least 1 1/2 hours, stirring occasionally.
- Add beer and red wine and continue to simmer covered, for 15 minutes.
- At this time, adjust seasonings to taste.
- In a small bowl, mix together tapioca starch with 1/4 cup of water.
- While chili is simmering add tapioca mixture to thicken slightly.
- When serving, add some grated sharp cheddar cheese and finely chopped onions for garnish.
- You can substitute and use 2 pounds of lean ground round instead of chuck steaks.
- Dredge ground round in flour and fry until lightly browned.
- Continue with the recipe.
Nutrition Facts : Calories 142.1, Fat 7.3, SaturatedFat 2.2, Cholesterol 7.4, Sodium 298.9, Carbohydrate 12.9, Fiber 3, Sugar 3.9, Protein 4.7
TOUGH BUCK BARBECUE
This recipe makes tough wild big game tender, moist and tasty. Preferably ribs, or any cut of roast works great!
Provided by CULIGJ
Categories Meat and Poultry Recipes Game Meats Venison
Time 4h15m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add ribs and bay leaves, reduce heat, and simmer for 2 hours.
- To prepare the barbecue sauce: While meat is simmering, heat butter in a large heavy skillet over medium high heat. Saute onion and celery until tender. Stir in water, ketchup, lemon juice, vinegar, Worcestershire sauce, brown sugar and molasses. Season with chili powder and black pepper. Reduce heat, and simmer for 2 hours.
- Preheat oven to 250 degrees F (120 degrees C). Drain meat, and arrange in a roasting pan. Sprinkle with salt, and cover with barbecue sauce. Roast in preheated oven for 2 hours, basting every 1/2 hour.
Nutrition Facts : Calories 515.9 calories, Carbohydrate 27.1 g, Cholesterol 281.9 mg, Fat 11 g, Fiber 1.3 g, Protein 75.6 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 21.3 g
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