Venison chili

[trof]

My redneck deer huntin' buddy, Jimbo, brought a freezerload of meat back from his deer 'camp' up near Montgomery.
(OK, it's closer to Pine Level, Alabama.)

"Hadta clean that freezer out to git ready for the next deer season. I got ground, whole backstrap,and sausage. How 'bout you and Miz t.come over and make us up 4 or 5 gallons of chili and we'll just call up a BUNCHA folks to come help us eat it?"

Jimbo thinks I make the best chili in the world, although I've told him I use Wick Fowler's 3 Alarm Chili Mix.
OK, I tweak it a little.

He has a great house for a gathering. Huge combo kitchen-bar-dining-media room overlooking Graham Bayou.
Party. Central.

It's still a little warm for chili down here.
Maybe for the Alabama-Auburn game?
Yeah...

[trof]

1. Y'all hate chili.

Commonist vegans
Why do you hate Murica?

[billyskank]

2. Four or five gallons of chilli?

Holy crap!

[trof]

8. Jimbo likes BIG parties.

We'll do the whole Cajun propane cooker (turkey deep fryer) thing.
5 gallon pot on a burner that sounds like a jet engine.

He also has the most AMAZING outdoor kitchen.
All stainless appliances and screened in.
150 decibel extraction fan.
Even a motel sized ice maker.
Jimbo don't mess around.

[Bucky]

3. I admit I'm a pussy

I drop my Wick Fowlers down to two alarm and throw in lots of squash & zucchini. A friend once sneered at me and called it goulash. But the ingrateful bastard loved it nonetheless.

No beans I hope.

[trof]

6. Lemme see now...SQUASH AND ZUCHINI, but NO BEANS?

You puttin' me ON, right?
Why don't you throw in some broccoli and watercress too?

This is NOT Texas chili.
It's Alabama chili.
We. Use. Beans.

Sometimes black, sometimes kidney, sometimes pintos.
Tastes good and goes farther.

[TreasonousBastard]

23. Try chickpeas...

I never put beans in chili except once when I needed a bit more volume for the chili cookoff.

Garbanzo chili came in second that year, and I gotta admit I revised my thinking about beans.

.

[cobalt1999]

4. If that BUNCHA folks includes strangers from down the coast,

I'll be in my boat heading on over.

Sounds good.

[trof]

7. How far are you from Pensacola?

By boat, we're about 30 minutes from there.
Right down the Intracoastal, take a right at Wolf Bay.
Plenty of dock space and a well stocked bar.
Overnight guests welcome.

[cobalt1999]

9. We're over in Fort Walton Beach

However, I take the powerboat over that way a couple times a year. The Wharf at Orange Beach or Marriott Grand Resort. It's about an hour and a half from my dock.

[trof]

10. The Wharf is about 20 minutes away.

Depending on speed.
I'm in Foley, AL.
On west side of Wolf Bay.
Next time you're headed this way let me know.

[cobalt1999]

11. Will do.

This is prime cruising weather for us.

[trof]

13. Gettin' to be the 'sweet spot' here weatherwise.

Alabama-Auburn is Sat. Nov. 24.

[fizzgig]

5. that sounds awesome

smoosh some through the tubes for me, will ya?

:9

[trof]

12. Thanks. Venison has become my preferred 'chili meat'.

It's almost zero fat. In fact, I add a few strips of bacon when I'm browning the meat.

I haven't done any hunting since I started making enough money to buy meat at the grocery store.
But I sure don't begrudge those who do.
And I DO like venison.

Luckily for me, some friends do like to hunt and bring home the bacon (so to speak ;-))

The last batches I've made had ground meat, whole meat cut into 1/2" cubes, and sausage in 1/2' slices.

Oh man!

[yellowdogintexas]

14. I don't care for it, but I do like Bison, especially for chile. nt

[trof]

16. Never had bison, but I'd love to try it.

[yellowdogintexas]

20. it is quite good, much less gamey than venison and very lean

my market sells ground bison for same price as their 96% lean beef, and the bison is leaner. Makes wonderful chili and sloppy joes. Not so good for meat loaf or other things which must be moist to stay together.

[Tuesday Afternoon]

15. Would you mind to share your "tweak"?

Sounds like a fun time.

[trof]

17. Beer instead of water (as per Fowler instructions).

Usually a dark beer.
A couple of very finely minced pickled jalapeños.
NOT fresh ones.

There's dried minced garlic 'chips'(?) in the packet.
I add a few cloves of minced fresh.
And a few good splashes of good ol' original Tabasco.

I like to make it so that you don't have to be a fire eater to get it down. Just with a nice 'heft'.
Various hot sauces are on the table for those who want to 'kick it up a notch'.

Toppings such as sour cream, shredded cheddar, crumbled Fritos (try it!), chopped onions, avocado, salsa, are available.

Cornbread is a necessary accompaniment.

[Tuesday Afternoon]

18. Sounds yummy! Thanks for sharing.

Do you use black beans, kidneys, or pintos?

[trof]

24. Depends on the mood? I've used all 3.

[DarkTirade]

19. Okay, so now I'm hungry... :)

[MilesColtrane]

21. Never had Bambi chili.

I imagine it would be quite tasty though.

I also use Wick Fowler's with some modifications. (fresh garlic and onion)

I'm still on the lookout for Guatemalan Insanity Peppers, if they're even legal here.

[Adsos Letter]

22. Ah, good stuff !!!...

I was especially fond of homemade venison jerky in my deer huntin' days... :D