.
....SPICY DEER CHILI!


Unfortunately, these two old, grouchy looking fellas had to pay the ultimate price for it!!

But right along with 4 other kinds of peppers as well! :p
Seranos, Pablanos, Jalapenos, and Anaheims... oh and I almost forgot the Habanero pepper powder that I added also!!



This pic is right before covering, to simmer 2hrs

where is the pasta...lol

I'm from the deep south (and that may not have anything to do with it), but I don't do pasta with chili.
Nor do I use anything sweet like chocolate, cinnamon, etc.

I agree..NO Pasta!

Gotta eat it peanut butter and crackers though.

Hold on BO!!!!!!

ya don't get off with just a couple pictures,,, the title of this forum is RECIPE! give it up brother......

What I was told from Bow, he doesn't have a recipe, he adds his magical touch and unknown amount of "stuff". He did bring me a bowl over, which I will eat for lunch tomorrow. I will submit a review tomorrow evening, lol

OH AND I'M WITH WEEDY AND BOW, NO PASTA, THAT IS WHAT ITALIAN FOOD IS FOR!!!

I agree. You eat chili with no pasta.

Without pasta = Chili
With elbow macaroni = Goulash
Same as above but with cheese added = Chili Mac
Over spaghetti = Darn good eating.

You need to get ya some Trinidad Scorpion peppers to put in there. Those will light you up.

I do want it to be edible tho Dave! LOL

About 12:30 today, my bottom end was LIT UP bad enough as it was!!

Ok Joe, let's see.....

I browned 3 lbs of deer burger (with a touch of olive oil) along with one chopped jalapeno, and one chopped large onion. Sprinkled salt, touch of garlic, spicy montreal steak seasoning, southwestern chipotle seasoning, crushed red peppers, bunch of chili powder, and a splash of Dales Marinade. I want all this seasoning/flavoring driven into the meat from the get-go!

Once meat is ready, which I like frying/sizzling mine on very high heat - very fast, to only brown and not to overcook (for chili anyway)........... then I poured in 2 beers, another chopped jalapeno, chopped serano, chopped bell pepper, chopped pablano, chopped anaheim , another large chopped onion. Steamed that all together for about ten minutes, as the beer cooks back down.

Then started adding my "tomatoe base" to it...
Big can of tomatoe sauce, one very small can of tomatoe paste (for thicker chili), bunches of canned stewed and diced tomatoes (some come with green chilies already added, etc) I experiment with the different kinds. I add a little water to every can to rinse the can, and then dump it in the chili (even with the beans, coming up).

Then I brought it all to a boil for maybe 6-8 minutes. Then I added my 4 cans of HOT CHILI BEANS. And now I also added the 3 avg size potatoes that I had cubed real small, and boiled separately on the side earlier to a very soft consistency.

I started adding LOTS more dry seasoning to the chili for "proper taste".
Lots of chili powder, habanero powder, crushed red peppers, spicy montreal, large freshed cracked black pepper, and salt.

Covered with lid cracked open half inch, turned heat down to a very slow simmer..... for 2hr minimum!

I'm sure I forgot to list something in there somewhere.......... but like Corey said above; my chili is never exactly the same, but you KNOW it's mine when you taste it. It's PACKED with flavor

Thanks gives me a "base" to begin with.

JB, I just wish you guys could taste this batch before it's all gone! I've got one tupperware bowl set back for a little while..... but don't think it's gonna last much longer!

IT WAS FLIPPIN AMAZING CHILI, only wish I had more to eat, great job Bo!!!!! There was a party in my mouth,,,,uhhh,,,,ok maybe I shouldn't say that, cause we know that will go wrong, but it was excellent, LMAO