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+---- Thread: Firehouse Deer Chili (/thread-189.html)
Firehouse Deer Chili - Eric - 04-15-2008
Ingredients:
6# ground deer meat
2# deer steaks, chopped into 1” cubes
6 to 8 - 15 oz cans Brooks diced tomatoes for chili
6 to 8 - 15 oz cans Brooks hot chili beans
6 to 8 - 15 oz cans Brooks tomato sauce for chili
2 oz chili powder
¼ C diced garlic
2 large onions, chopped
1 – 2 T Camp Mix*
2 large green bell peppers, chopped
2 large red bell peppers, chopped
2 habanera peppers, liquefied in a processor**
10 cubes beef bullion, or granules
shredded cheddar cheese
Chili Cheese Fritos
Crackers
Preparation: Deer meat & drain. Add bullion, chili powder, garlic, onion, habanera’s & Camp Mix. Stir thouroughly until well blended. Add all other ingredients, heat to a low boil. Keep at a low boil for 1 hour, stirring about every 10 minutes. Remove from heat & let stand for at least 1 hour. Serve with crackers, or what I like best, shredded cheddar cheese and Chili Cheese Fritos