And then there's Skeeter's chili (from an old Shooting Times column he wrote):
SKEETER�S CHILI RECIPE*
5 pounds chunked venison or antelope (elk or moose serves even better)
� pound chopped or ground beef suet
3 29-ounce cans tomato sauce
3 crushed garlic cloves or equivalent garlic powder
6 Tbsp hot, red ground chili powder (more to taste)
6 (or 8) small whole red jalapeno chili peppers
� cup brown sugar
4 large sliced onions
2 tsp oregano
1 tsp cumin powder
Salt to taste
Mix all ingredients in a large pot. Add water (or beer) to cover ingredients. Bring to a boil and then lower heat to simmer. As water cooks down, replenish it. This takes a long time to cook, so continue to simmer until the meat begins to break up and the other ingredients thicken to a gravy, which will take at least several (three to four, minimum) hours.
This recipe tends to be even better reheated and freezes well.
NOTE: If you use beef instead of game meat, omit the beef suet. This recipe is quite spicy. I usually recommend reducing the amount of chili powder and jalapeno peppers by two thirds to start, with more able to be added if you want more heat.
If you want to make your own beans, the recipe is:
1 pound pinto beans
2 quarts water
Salt to taste
1 large chopped onion or equivalent dried onion
� cup lard (or more)
Soak beans overnight for faster cooking. Add more water to cover; salt and cook beans with onions slowly until tender. Mash with potato masher or mix in blender until a paste is formed. Add hot lard or bacon drippings, then cook until all fat is absorbed by the beans. Stir frequently to avoid sticking and scorching. Serves 6 to 8.
