Anyways, I wanted to whip up a batch of deer chili to take to work the other day, so I jumped online to find a base recipe, then proceeded to alter the hell outta it. I cheated and used canned stuff, for lack of fresh produce layin' around. I also used beans, which you chili purists are sure to hate me for. I was raised on beans in my chili, and I see no reason to shy away from that at this point.
• 2 lbs ground deer burger
• 1 lb deer or pork sausage
• 1 large onion, chopped
• 2 cloves garlic, minced
• Salt, pepper and Old Bay to taste
• 28oz can diced tomatoes
• 4oz can Chipotle peppers
• 15.5oz can sweet corn, drained
• 15.5oz can Navy beans, drained
• 15.5oz can Kidney beans, drained
• 2-3 diced jalapeño peppers
• 2 tsp Cinnamon
• Hot pepper sauce to taste
While enjoying a cold beverage, brown the meat in a large skillet on low heat. Drain, then add the onions and garlic and cook for five more minutes. Add more beer to the cook as necessary.
Meanwhile, dump all the other ingredients into your crock pot. When the meat mixture is done, add that in, mix everything up, and cook on low for 8-10 hours. Stir every hour or so. Again, add more beer to the cook as necessary.
Serve with shredded Cheddar cheese and sour cream.
That's all there is to it. I suck at cookin', and my prep time was still only about 15 minutes. There is a super-secret ingredient that I added, but faced with the risk of Aunt Wanda forcibly removin' my manhood, I have omitted it here. One of these days, I'll try a batch without it to see if it makes or breaks the recipe. I also noticed well after the fact that my base recipe called for 3 Tbsp of chili powder, which I completely forgot to add in.
Regardless, the outcome was jolly damn delicious, and my coworkers are still ravin' about it several days later. Go ahead and give it a fair shake and tell me whatcha think.