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For each pound of ground deer meat ad the following:
1tbls minced garlic
1can Rotel Chili Fixins
1 can tomatoe sauce
2 cans bush's chili beans
chili powder to taste
Brown deer meat and saute oinions and garlic
add can goods and broing to boil
add chili powder to taste
reduce heat and let simmer for 30 - 45 min
great by itself of served over fritos with shredded cheese.
let me know how you like it.
Thanks for the instructions
I made it this weekend at the camp it was very good. Thanks!!
Rosemary’s Deer Chili
with Black, Red & Pinto Beans
Ingredients (4 to 6 large servings):
4 tablespoons olive oil
2 pounds deer meat, ½ ground & ½ rough chopped (or all one way or the other)
6 or 8 garlic cloves, chopped
1 medium or large onion, chopped
1 or 2 jalapeno peppers, seeded & chopped
4 tablespoons ancho chili powder
2 chipotle peppers in adobo, chopped (look in Mexican section of market. A small 6 oz. can will have more than enough.)
1 can chopped/diced tomatoes (14.5 oz. can)
2 tablespoons ground cumin
2 quarts chicken stock (You may end up needing only one, but have two on hand to be
sure to have enough to keep chili covered during entire cooking process.)
1 12-ounce bottle dark beer (Michelob Amber Bock is good. Get a six-pack and drink the other
1 cup (6 oz.) dried black beans
1 cup (6 oz.) dried pinto beans
1 cup (6 oz,) dried red (kidney) beans
1 or 2 ears fresh corn, cut off cob (or a cup or three of frozen whole kernel corn)
1 tablespoon chopped fresh cilantro (optional for topping at end of cooking process)
Heat the oil in a heavy pot until lightly smoking.
Add venison, garlic, onion, and jalapeno.
Cook over medium heat until meat has browned.
Add the ancho chili powder, chipotles, tomatoes, and cumin and cook for ten minutes longer.
Add the corn, beer and chicken stock to cover, and bring to a boil.
Reduce heat and add beans.
Simmer for 3 to 4 hours, or until meat and beans are tender, stirring occasionally.
Add stock as necessary during simmer to keep meat and beans covered.
Salt & pepper to taste (salt and pepper should not be added before this point)
Adjust taste with additional chili powder as desired, and add cilantro if desired.
Optional toppings when served: Sour cream, Feta cheese, Goat cheese, Mexican cheese, chopped/sliced jalapenos, chopped/sliced black olives, chopped fresh tomatoes, chopped fresh cilantro, chopped red, white or green onions, etc.
1 - 2 lbs meat (cubed)
1 large can whole stewed tomatos
1 can Rotel
1 can black beans
1 can pinto beans
1 can red beans
1 onion diced
1 Tbs brown suger
1/2 packet of Fajita seasoning
salt and black pepper to taste
2 whole jalapenos (score 4 slits the full length of each)
Sear meat and onions with same salt and pepper. Put everything in a crock pot and let it cook on low at least 6 hours.
I call it un-chili because it has no chili powder but still taste and looks like chili.
After cooking chili place in cast iron skillet top with cheese then pour corn bread mix on top and bake in oven. Turned out good.
Will take some ground out the freezer tomorrow or is it today. Sorry working night shift all weekend. Making me hungry.
For simplicity I like to use Tabasco brand chili sauce. Just brown the meat and add the jar and some water(or beer), and beans if you like. Top with chopped onions or cheese if you like. I buy the hot not mild. It's not too hot. I make more technical chili than that, but for practical purposes it works ver good. Walmart carries it.