Chili for a Big Bash
This robust chili is designed to serve a large gathering, yielding about six quarts. It features a blend of ground and cubed venison for a pleasing texture, along with hot Italian sausage. The flavour base includes onions, green pepper, garlic, and chipotle chillies in adobo, simmered with dark beer, crushed tomatoes, and a blend of spices. It cooks slowly for several hours until the meat is tender and the flavours combine. The recipe can be halved or frozen for later use.
Ingredients
- 3 tablespoons vegetable oil
- 4 lbs ground venison or 4 lbs ground beef
- 2 lbs of cubed venison or 2 lbs beef
- 2 hot Italian sausage links, crumbled
- 2 -3 tablespoons minced garlic
- 4 tablespoons Worcestershire sauce
- 2 large onions, diced
- 1 large green pepper, diced
- 1 (4 1/2 ounce) can diced green chilies
- 4 -6 chipotle chiles in adobo, diced
- 14 ounces dark beer
- 1/2 cup brown sugar
- 2 (28 ounce) cans crushed tomatoes
- 8 ounces tomato paste
- 4 -6 tablespoons chili powder
- 1 tablespoon parsley
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon pepper
- 4 (14 ounce) cans kidney beans, I like it but I know down south it unheard of (optional)
- 4 cups turkey broth or 4 cups water
Method
- Use a very large cooking pot.
- An 18 quart electric roaster oven works well for this quantity.
- This appliance functions similarly to an oversized slow cooker.
- Heat it to 400 degrees, add the oil and begin browning all the meats.
- As the meat cooks, incorporate the diced onions, peppers, garlic and Worcestershire sauce.
- Keep cooking and stirring frequently until the meat is fully browned.
- Introduce the remaining ingredients, reduce the temperature to 275 degrees and simmer for 2-3 hour. Stir regularly as the flavours develop.
- Taste and adjust the seasoning if necessary.
- Serve it on its own or spooned over rice.
Nutrition (per serving)
Sodium869500 mg
Recipe details
CategoryDeer
AuthorRita1652
