Venison Chili
1. Shoot a deer.
2. Grind up less desirable meat into burger. Coarse ground is best.
3. You're good to go.
15 lbs deer burger (OK you can substitute 15 lbs lean ground beef if you must)
1 gal chopped sweet onion
1 gal chopped celery
1 cup Worchestershire sauce
1.25 cup chili powder
3/4 cup salt
1/2 cup sugar
3 tablespoons Tabasco sauce
8 quarts diced tomatoes
Spray Pam into a large pot. Put the deer burger in there and brown it on high heat. Put a little water in there so as to facilitate the browning. Stir occasionally. Once there is no pink meat left, your burger is sufficiently browned.
Throw in all remaining ingredients except the tomatoes. Reduce heat and simmer for 30 minutes to 1 hour. Check the celery and onions frequently to make sure you are not overcooking your chili. Keep in mind this is a shitload of chili so most of it will probably be frozen and reheated later unless you are entertaining about a hundred guests that evening. So do not overcook.
Turn off the heat and then throw in the tomatoes after you think it's done. Do not cook the tomatoes, just blend them into the warm concoction. Set aside whatever amount you think you and your clan could eat during the next week(s). Put the rest in plastic containers to freeze for later.
Kidney beans top off this masterpiece. Don't mix the beans into the amount you're going to freeze. After all, the beans are already preserved in cans. I like to mix in dark and light red kidney beans to make it look more appealing. Sometimes I include pinto beans but I have to be careful not to overcook them.
This is a mild chili that everyone can enjoy. If you want it to be hotter, then you can later add whatever it is that works for you. If you want something really hot from the get-go, then maybe someday I'll share my recipe for Lasher's Double Flush Chili.
