Home Forums Hunting & Shooting Hunter's Campfire Barts chili

In that box there are several individual packets of the seasoning. Funny thing is, I can't find anywhere on the outside where it say how many packets it contains.

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.

i thought the beans went in the chili

Yankees put beans and sugar in chili. And then it ain't chili,except to Yankees.

shallots are "green onions" right?

Sycamore

No Sir. Green onions are called scallions or chives.
Shallots are kinda like a small red onion. The flavor has been described as a cross between garlic and onion but I disagree. Shallots taste like shallots.

ok, scallions is what I was thinking of. It would be easier for me to find saza goyan than shallots, I think.

Sycamore

Goya Sazon was easy, finding "con azafran" wasn't, in the several stores we looked.
Now we have Amazon to the rescue

PM me your addy and I'll send you some Goya packets.
To be honest with you,it's not a deal breaker in this recipe.
The offer is good to anyone that can't find it. I'll send you some for free.
Bart

No, we got the Goya here at Safeway. (2 or 3 kinds) Thanks for the very kind offer though.

Sycamore

Same here. Picked up some yesterday,but at our Giant.

It's chili season time!

Mighty kind of you Bart, the same feller that helped pooba out has offered to send me a packet as well.

The sazon Goya I did find worked well and I recently used it to help out a bland cabbage soup I made, the stuff worked wonders on my bland dishwater soup.

(Chives aren't the same as green onions)

For at least this once, I'll have to agree with you.

I bought a couple boxes of the Sazon Goya from the local Harris Teeter. Happy to send packets if anybody needs it. Also picked up enough supplies for two batches of chili. Temps are cooling off, it's time! Good stuff!

A couple a tings.

My chuck roast was like 1.75 lbs but I trimmed a good 1/4 lb off'n it before I "cubed".

And when I say "cubed"... well, the meat was thawed, so... it was more gobs and odd triangle shapes than it was cubes. But I suppose there was 1.5 lbs when I was done cutting.

I'll look for a cleaner roast next time or go with a coupla steaks instead. Magine a chunk of deer meat would do just fine too.


The meat prep is the most labor intensive portion of this excellent recipe.



Sugar?

Well that settles it, I'm not a yankee. I wasn't sure until now, thanks for clearing that up for me.

That's nit-picking ain't it?
Either way,it ain't shallots.

if you have access to a Mexican food store, look for a little box of "Triguisar" seasoning.
It is a powdered mixed seasoning product, and is much better than the Goya stuff.

Hi, Brother Bart --

Gonna give your chili a try. Since we're on the topic, I seem to recall seeing a Green Chili Stew recipe from you, published in Shooting Times. It sounded good and I intended to give it a whirl, but I haven't been able to find the magazine I saw it in. Any chance I can persuade you to post that recipe here, sir?

Or, am I imagining things and it was someone else's recipe?

Thank you!

I dunno, the guy was asking and if he goes to the market, he'll see they're different.