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Drunk Deer Chili

SUBMITTED BY: Ja

"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."
PREP TIME  30 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 45 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/4 cup butter
  • 1 pound ground venison
  • 1 pound cubed beef stew meat
  • 1 pound cubed pork stew meat
  • 1 large onion, chopped
  • 1 fresh jalapeno pepper, seeded and minced
  • 3 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 2 (14 ounce) cans stewed tomatoes, with juice
  • 1 (15 ounce) can tomato sauce
  • 6 cloves garlic, minced
  • 4 cubes beef bouillon, crumbled
  • 1/4 cup Kentucky bourbon
  • 2 (12 fluid ounce) cans pilsner-style beer
  • 2 cups water

DIRECTIONS

  1. 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.
  2. 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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2008 by Vickie
I made this for our Super Bowl party and everyone loved it! Most people had at least 2 bowls full.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2008 by KYLEM
One the the best chili recipes I've made...Used 3 lbs. of vension trimmed from 2 legs. Didn't have any jalapeno peppers so I used red pepper flakes. Had only my own canned tomatoes so used 1 qt. w/ juice. After 1 can of beer and the JD, I skipped the water as it seemed very liquidy. Also, since I cooked everything in a dutch oven, I put it in the oven at 425 for 1 1/2 hrs. This cooked the liquid down nicely.There was a special "twang" that stood out. Maybe the JD? Whatever it was, it made this recipe special. Will make this again!

0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by Cafe au lait
Oh yeah - this was a winner. I loved the spicy and smooth flavor of the sauce. In fact mine was more saucy due to my not putting all the meat that it called for. I used venison sausage which was the ground meat with seasoning. Made it with a different type of pepper than the jalepeno and learned a big no-no. Cutting a pepper with bare hands is bad. Because even hours later, many hand washes & soaking my fingers in buttermilk didn't get rid of the sting. Then taking out your contacts later is even more painful. [I can laugh now, but it hurt at the time.]

0 users found this review helpful


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Ragu
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 405

  • Total Fat: 21.9g
  • Cholesterol: 109mg
  • Sodium: 917mg
  • Total Carbs: 14.7g
  •     Dietary Fiber: 2.7g
  • Protein: 29.9g

VIEW DETAILED NUTRITION

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