Jump to content

Welcome to our forums!

Sign In or Register to gain full access to our forums. By registering with us, you'll be able to discuss, share and private message with other members of our community.

Photo

Crow's Venison Chorizo and Chili


  • Please log in to reply
4 replies to this topic

#1 kccrow

kccrow

    Advanced Member

  • Members
  • PipPipPip
  • 1,080 posts

Posted 16 December 2015 - 01:08 AM

Haven't shared this here before. If you like such things, here's some solid recipes of mine. Adjust heat per taste. This version won't blow your mother-in-law's socks off.

 

Venison Chorizo

1 lb 73% Ground Beef
1 lb Ground Vension
1 tsp Cayenne Pepper
2-1/2 tsp Garlic Powder
1/2 tsp Italian Seasoning
1-1/2 Tbsp Chili Powder
1/2 tsp Black Pepper
1/2 tsp White Pepper
1 Tbsp Paprika
1 Tbsp Salt
1/4 tsp Ground Ginger
1/2 tsp Ground Cumin
1/2 Cup Cider Vinegar

Grind Venison, mix with Ground Beef. Grind mixture again. Add all Seasonings to Cider Vinegar, mix well. Pour Vinegar/Seasoning mix over Beef/Venison, mix very well. Refrigerate 24 hours.

Venison Chorizo Chili

2 lbs Venison Chorizo
2 med Onion, diced
2 Green Pepper, diced
2 15.5 oz Dark Red Kidney Beans
1 14.5 oz Diced Tomatoes
1 10 oz Diced Tomatoes w/ Green Chilies
2 28 oz Crushed Tomatoes
1 12 oz Beer
2 Tbsp Chili Powder
1 Tbsp Brown Sugar
2 tsp Italian Seasoning
2 tsp Paprika
1/2 tsp Black Pepper
1 tsp Salt
1 tsp Unsweetened Cocoa Powder
1 Tbsp Ground Cumin
2 tsp Garlic Powder

Cook Venison Chorizo on Medium Heat until 50% done, add diced Onions and Peppers. Cook until Chorizo is done. Add all ingredients to pot, bring to boil, then reduce to low heat and simmer 1 hour. Stir every 5 minutes to keep from burning. Mix 2 Tbsp Flour with enough water to make it slightly more watery than a paste (about 3 Tbsp water). Stir Flour mixture into pot, simmer another 30 minutes. Stir every 5 minutes to keep from burning.

Enjoy.

 

 

If you don't like the taste from powders, feel free to substitute equivalent amounts of the real thing. It actually makes it all the better if you have half a day to make it.



#2 oldtimer

oldtimer

    Advanced Member

  • Members
  • PipPipPip
  • 3,371 posts

Posted 16 December 2015 - 11:55 AM

I'll be passing this one on to POOT.

 

 THANX CROW!



#3 MAUI

MAUI

    Advanced Member

  • Members
  • PipPipPip
  • 2,784 posts
  • LocationMaui

Posted 16 December 2015 - 05:46 PM

I wonder if you used ground pork instead of ground beef if it would make a difference. I like the pork/venison combination. Good recipe crow. That would also make a good rub. Having a little venison for Christmas. Might try a version of this.

Thanks Crow
  • oldtimer likes this

#4 kccrow

kccrow

    Advanced Member

  • Members
  • PipPipPip
  • 1,080 posts

Posted 17 December 2015 - 07:02 AM

Pork would be a fine substitute and would make for a bit stiffer sausage (yeah i just wrote that lol) than the beef.


  • MAUI and oldtimer like this

#5 bigjake

bigjake

    Member

  • Members
  • PipPip
  • 13 posts

Posted 24 December 2015 - 03:33 AM

This sounds tasty too.






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users