chili question for Uncle E

What i do: Make my own straight (no pork or beef) ground venison (thanks to the purchase of a kick-ass, high capacity #12 meat grinder). Grinds half frozen 1.5#s in under 60 seconds. Cook in a pan (low & slow)with a liberal amount of EVO oil in bottom of pan & some more mixed into the ground venison. Season 2x with Montreal Chicken Seasoning (once initially & again after first good mixing in fry pan). Then make chile as normal. Can't even tell it is venison. My wife ate it & did not know, in fact commented on how good it was----until my daughter giggled at the dinner table. Then i was in the dog-house for the night !!! LOL Worth it for sure.
 
Why would you use venison and spice it up so you can't even tell it's venison? It might as well be turkey at that point!
 
Hey Hawk.....

Took me a while......I tend to treat venison more or less as I would a fairlytough cut of beef say, eye of round......I like chunks of meat in my chili and rely on a long simmer and the tomatoes to tenderise the meat......I usually dice the venison to half or three quarters cube or short narrow strips to add texture.......I always start a chili with diced bacon to thoroughly brown the meat and onions and garlic..... Bottle of dark beer to deglaze the pan adds a lot of background flavor... Venison in a 3/4 in dice will bebefit from a three to four hour simmer......Add liquid as needed and refresh the spice load an hour before finish and add the beans thirty minutes before serving.......YUM.....

Ethan
 
Thank you very much for your help with this Ethan .I very much value your thoughts and guidance on this. Bought some Dark Beer will fallow your advice.
can't wait to cook now.
Hawkeye
Ethan Becker said:
Hey Hawk.....

Took me a while......I tend to treat venison more or less as I would a fairlytough cut of beef say, eye of round......I like chunks of meat in my chili and rely on a long simmer and the tomatoes to tenderise the meat......I usually dice the venison to half or three quarters cube or short narrow strips to add texture.......I always start a chili with diced bacon to thoroughly brown the meat and onions and garlic..... Bottle of dark beer to deglaze the pan adds a lot of background flavor... Venison in a 3/4 in dice will bebefit from a three to four hour simmer......Add liquid as needed and refresh the spice load an hour before finish and add the beans thirty minutes before serving.......YUM.....

Ethan
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Funny, I just made a pot of venison chili last night and it's simmering all day. I wish I had read this first, I would have added the beer. That's one thing I hadn't thought of yet.

There's still a dozen round steaks in the freezer, so I guess I'll give it a go next week doing it your way! Can't wait to try it out.
 
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