"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." — Ja
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cubed beef stew meat
cubed pork stew meat
fresh jalapeno pepper, seeded and minced
1 1/2 teaspoons
2 (14 ounce) cans
stewed tomatoes, with juice
1 (15 ounce) can
beef bouillon, crumbled
2 (12 fluid ounce) cans
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!
Added tomato paste to thinken it up. Did not taste like chili more of a tomato soup with chucks of meat
WOW!!! My husband said this is the best chili he ever had! The only changes I made to this recipe was to use chipotle pepper instead of the cayenne and to omit the water. I tasted it before adding the bourbon and it was just OK, the bourbon just adds complexity to the chili; don't leave it out. Thanks for the great recipe!
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.]
I made this for our Super Bowl party and everyone loved it! Most people had at least 2 bowls full.
I loved this chili. I had to "borrow" the bourbon and beer, but it definitely added a zing. I did sub some turkey sausage for the pork.
I had some ground venison in the freezer that I needed to use up, and my man asked me to have some recipes ready in case he brought home a deer (it's deer season), so I tried this out. I am not a fan of venison, but this was good-- really good. I left out the water because mine seemed a little soupy, and I let it cook longer to reduce it down. The result was thick and rich with a strong beer flavor. I served this with cornbread muffins, and froze the leftovers. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Drunk Deer Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 198
See how to mix up a big ol’ pot of chili—in just 99 seconds!
This homemade chili is hearty and meaty, and is very quick to make.
What's cooking in Mendham, N.J.? Doug's chili, with a little bite.