How To make Frank's Sure Kill Venison Chili
3 lb Venison cubed/course ground
3 cn Kidney Beans as extender
3 cn Tomato Sauce
2 cn Tomato Paste
1 lg Onion
1/4 lb Butter
1 lb Fresh Mushrooms
6 Garlic wedges
1 cn Stewed tomatoes (optional)
1 c Barbeque Sauce
1/2 c Sugar-more or less to taste
1/2 c Water
3 tb Red Pepper
6 Jalapeno peppers - diced
3 tb Louisiana Hot Sauce
4 tb Worcestershire Sauce
2 tb Oregeno
1/2 Bell Pepper-finely chopped
1 Other spices that look good
1 That you have a mind to use
Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to ~200 degrees and cook until you can't keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over.
How To make Frank's Sure Kill Venison Chili's Videos
The Ultimate Beginners Guide to Making Beef Jerky - Pepper Crusted Pineapple Jerky
Today we are talking Jerky. This tutorial is a beginners guide on how to make awesome beef jerky at home. If you have any questions, be sure to let me know.
You can find a printable recipe for our Pepper Crusted Pineapple Beef Jerky here:
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Eric
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Matty Makes Chili for a Legendary Tailgate
Growing up as a hardcore kid in Fort Erie, Matty has always heard stories of legendary football pre-game tailgate parties, but has never attended one...until now.
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Mexican Chorizo Verde | How to make a Green Sausage
Today we are making the famous Green Sausage known as Chorizo Verde
You can find a printable recipe for Chorizo Verde here:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►
Items we use often:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Meat Slicer:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Robot Coupe Food Processor (high end):
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
How to Make Easy (and Advanced) Vodka Sauce | Basics with Babish
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