How To make Texas Venison Chili
1/2 cup olive oil
1 pound venision sirloin
cut in 1/2" cubes
1 pound ground beef :
(extra lean)
2 cups yellow onions chopped
1 cup green pepper :
chopped
1/4 cup celery chopped
4 cloves garlic :
minced
3 large jalapeno chile pepper seeded and chopped
1/3 cup masa harina :
(Mexican corn flour)
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 cans chopped tomatoes (15 1/2 oz.)
3 cups beef broth
2 cups canned black beans :
rinsed and drained
Heat oil in a large Dutch oven or kettle over moderately high heat. Brown veni son and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in beef ju ices, stirring until onion is soft. Add masa harina, chili powder, Add cayenn e, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add tomatoe s, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender . Stir in beans and simmer 15 minutes more.
busted by Christopher E. Eaves by snardo@OnRamp.NET on May 17, 1998.
How To make Texas Venison Chili's Videos
Guy Fieri's Texas Chili | Guy's Big Bite | Food Network
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Guy Fieri's Texas Chili | Guy's Big Bite | Food Network
Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
Recipe:
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AWESOME VENISON CHILI RECIPE
RECIPE: This is an amazing and simple recipe for for Venison Chili. You can make is mild or hot as you like with only a couple minor adjustments. This spicy Chili is perfect for those cold fall and winter days and served with Corn bread is a southern tradition. This can be used with no beans for hot dog chili as well! Please share this video with you friends on FB and Twitter and let me know what you think.
Chili Spice Mix:
6 TBS Paprika
1 TBS Sugar
2 TBS Plain/Kosher Salt
3-1/2 - 4 TBS Cumin
1 TBS Oregano – ground
1 TSP Celery seed – ground
1/2 TSP Sage
2-1/2 TBS Chili Powder
1TBS Red pepper flakes
1 TSP Cayenne Pepper
4 TBS All Purpose flour
One 12oz can of tomatoes per 2# of meat.
This is a medium yet full flavor spice mix. Adjust front end heat with Red Pepper flakes. Adjust back end heat with Cayenne.
Questions and comments are welcome!
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Venison Chili Texas Style
Texas style venison chili
Venison Chili (Texas Style)
In this video, I will be sharing a recipe for Texas Style Venison Chili that I've been working on for years. This chili is flavored with spices and thickened with masa and dried chilis. Guajillo and Ancho chili's are toasted and pureed with aromatics and to make the classic red gravy that makes a proper Texas Chili. I substituted venison for the traditional beef--the lean and earthy flavor of the deer meat is a nice change from the bold beefy original. The use of beans in Texas Chili might be controversial, but I'm 100% behind the use of beans in chili.
Chili is a homey, comforting soup that arrived to Texas via the Canary Islands in the 1700's. Texas adopted it and it became a staple food of the Texas cattle herders due to their easy access to fresh beef and the abundance of dried chili peppers. I'm not sure how or when the no beans allowed attitude came about, but I can only assume it was within the past 50 years. Why would you deny your hearty soup and extra layer of depth and body? I've read that certain Texans say the bean dominates the flavor profile so much that you can't get the subtle nuances of the chili. I call BS on that. These are the same Texans that claim that putting BBQ sauce on your brisket is some type of low brow behavior. Chili is better with beans and brisket is better with sauce--I don't think it's hard to prove either point. The pinto bean is adored by Texans and I believe it belongs in your pot of chili. Plus, times are tough right now, and if you can manage to have a pot of pure beef chili in 2020, you're making soup in high cotton.
Venison Chili Recipe
This easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season or any time you have ground venison in your freezer.
FULL RECIPE HERE: