Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Anyone got a good chilli recipe for Loggy??

I am very fond of a good chilli ~ who makes the best? recipies please.

thanks Jim

Loggy,
Check about 5 lines down from your post here and you'll see Boggy's Chili recipi, he posted for everyone. Try it I bet you will like it! want Chili click here

Thanks 74K <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I should open my eyes as wide as I can open my mouth then I would see EVERYTHING !!

<img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I have a mild chili recipe that is VERY easy and pretty good. Of course, not in the same ball park as Boggy's chili!

Brown 2 pounds of ground venison with 1/2 -1 medium onion and 3 cloves garlic (or more!).
When browned, add:
28 oz can of your favorite pork n beans
2 14.5 oz cans of diced tomatoes
4 tblspoons brown sugar
2 tblspoons chili powder
1 teaspoon garlic salt
1 teaspoon pepper

Simmer for 6 hours or so (minimum of 2, more is better).

A twist on this is replace one can of diced tomatoes with a 16 oz jar of salsa and stir in a pound of grated cheese with an hour or so to go. Save a little and sprinkle it over the top before serving. Makes a great dip as well.

Another twist which is EXCELLENT is add a large helping of small frozen (thawed) shrimp. This is great for leftovers. Sounds wierd, but it is REALLY good! Take a big handful and throw it in the bowl before reheating, stir 'em in -- Yum!

LogStove,
Good chili isn't hard to make.
I change my recipt about every other time I cook it! Seems to always come out pretty good.
1 London broil about 1-1/2 lbs. (or game meat if you have it) diced into 1" cubes.
2 stripes bacon diced
1 large onion diced
1 can diced tomatoes
1 can tomatoe sauce
1 can beef broth
1 Tblsp. chili powder
1 Tblsp. garlic
4 Tblsp. green tobaso
1 Tblsp. black pepper
1 teasp. cumin
1 teasp. oregano
1 teasp. cilantro
1 teasp. brown sugar
1 teasp. salt
Brown meat, onion, pepper, and bacon.
add rest of ingredients, bring to a boil, simmer just under a boil for about 4 hours. This chili is always best when recooked the next day.
Virgil B

Loggy the two recipes posted here are definately types of chili. They have meat an chili powder in them so they must be chili <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

BCR

This is one thats been in my family for as long as I can remember mostly made with
Deer but on lucky occaisions Elk:
2 to 3 lbs. ground elk or deer meat
2 large sweet (Vidalia if ya got em) onions, chopped fine
2 large bell peppers (red or green) chopped
3 or 4 Hatch chilies (green is best) chopped
2 large cans tomatoes, chopped or crushed (your choice) include the juice
4 Tbsp. chili powder, may adjust to taste
1 clove crushed garlic
1/2 tsp salt
Brown the meat and onions in canola or light olive oil in a DEEP cast iron skillet or
dutch oven. Add tomatoes and spices. Simmer 3 to 4 hours, stirring occasionally
and tasting for adjustment of spices.

There appears to be a certain chilli snobbery/rivalry simmering at the campfire..... I will have to try all recipies and make my judgment... <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I simply like mine as that is what I grew up with. I'll try anybody's given the opportunity! At least once that is, I've had some that haunted me for days!

OOOOOOOOH ! the ring of fire .... <img src="/ubbthreads/images/graemlins/blush.gif" alt="" />

to be avoided at all cost!

hold the chilli powder

More like "HURRY UP ICE CREAM!" or JATO- Jet Assisted Take Off!

T I've said it before and I'll say it again. If it tastes good to you and you like it then eat it and be happy. The recipe I posted is the basic Tex-Mex chili. What you posted looks pretty good except for two thing. Green pepper?? Why don't you just throw in some Marischino cherries too. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
No cumin? Cumin is what makes chili taste like chili. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

BCR

What can I say, we are originally from way north in Ill. near the Wisconsin line. What do we know about chili? Other than the fact I like it.

Bag nab it Boggy here i sit slurpin down a bowl of homemade Clam Chowder and you go talkin "Chili" now I wonder if I shoulda made Lutefisk instead? <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> Nothing like jellied cod just before bed time.

Bullwnkl.

Winky I thought we had established that Lutefisk was an abomination before the Lord. <img src="/ubbthreads/images/graemlins/mad.gif" alt="" />
That is Manhattan style clam chowder that you are hogging isn't it? <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

BCR

Well, I got a great recipe unfortunately I can't share it being as it is a secret an all. I'm gonna sell it to good housekeeping and make my millions!

actually, as soon as I find it I'll tell ya! <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />