Home Forums Hunting & Shooting Hunter's Campfire Barts chili

Picked up all the ingredients a few minutes ago, gonna make a pot tonight.

I did a trial batch made true to Bart's recipe and I liked it well enough to make enough to freeze for later. Cubing up the roast was a PITA so this time I used 5# of deer burger, tripled the ingredients and threw it all into a 12QT stockpot. Very good eating...so good that between me and the boy I only froze 5QT before we got tired of the farting. Yeah, I put some kidney beans in it but no sugar so I guess I'm only half a yankee.

Down to the last 15 minutes of simmering after adding the cumin....this stuff is tasting awesome so far! Im gonna be full before it gets done.

Now is the time to make sure the salt is right.
And you can slip some ground cayenne pepper in if it ain't hot enough. Just say'n...

Not me. Maybe Bart Skelton.
Art makes Green Chili Stew. His Campfire handle escapes me right now.He's from Alaska... Somebody throw me a bone...

ahhh... sitka? or something such?

sitkadeer? I feel dumb because I've known the dude for ten years or so.Duuuuuu

There ya go.

This chili of Barts is the schiznit!

Thanks, Bart. I'm embarrassed because I thought you WERE Bart Skelton!

Nevertheless, your chili recipe sounds delicious,and I can't wait to give it a try.

RifleDude, Bart Skeleton is quite a bit thinner that our dude Bart. Proof positive that he is a damned good cook, He has a few more damned good recipies too.

Got all the goods to make Barts chili, 'cept I got the wrong sazon.(Northern Dave says It'll be OK)

Gonna give it a "go" this afternoon...

Might have to get my Growler filled with Boneyard IPA to wash down the samplings!(GRIN!)

Virgil B.

I've often heard one mustn't trust a skinny cook.

I dropped some paprika in mine to make up for the lack of redness in my improper sazon selection.

Im not impressed... Cooked it up last night following instructions to the letter, ate 1 large bowl last night and went back for another. Ate it and went and got a few more spoonfuls, went to bed a little later with a stomach ache. Thinking last night was a fluke deal or something I heated it back up for lunch today, again had 2 large bowls and noticed that there really wasnt enough left to try and save so I ate that too. Once again, belly ache. While it is ecxellent tasting stuff I just cant keep eating something that makes me sick.

Daggone it - you guys have got my curiosity up.

I fetched up the ingredients today, & will whip up a batch on Saturday. Our store had damned-near a full pallet of Sazon seasonings, in a myriad of flavors. They even had haba�ero RoTel, though I opted for the original.

I'll report back on my results.

FC

Pork "green chili stew". AKA chili verde.

Made my Bart's Chili yesterday....


Turned out GREAT! Thanks Bart!

Got some left over for warming up. Should be even better today.

Oh, and I subbed scalions instead of onion.
Wheweeee them things sure burned my eyes!

Virgil B.

See, I didn't have any left overs....

I ate the whole mess before it could cool down.

minus the one bowl the wife had.

So, I gave it the ol' College Try:


Began with Mise en Place. All items & quantities as specified, except for subbing olive oil for corn oil, and decreasing chile powder by 1/3 on account of I used chipotle powder:







"Grey-ed" the chopped chuck. Chopping it that small takes some patience!







Soften the onions:







Add stock, Saz�n packet, tomato sauce, and RoTel:








Bring to a boil, add meat, and all dry seasonings (except cumin),:







And here's the finished product, garnished with cheddar & avocado:







Impressions: Damn, that's good stuff! This recipe is definitely a case where the whole beats the snot out of the sum of the parts. I love the flavor of the chipotle powder, but I may have to cut back on it. This batch was spicy enough to humble my normally chest-pounding teenagers. Like most others, I highly doubt the remainder will make it to tomorrow. If it did, however, I'm sure it would taste even better.

I was excited to find the Saz�n packets in my grocery store, but was let down to find that it was mostly just MSG. Then again, that's probably the reason that the flavors come together so nicely.

Yup - this recipe is going into the regular rotation! Thanks for sharing, Bart!

FC