Recipe: Deer Chili in a Slow Cooker

 

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Chili for Chilly Weather!

 

This is a tried-and-true recipe for chili-heads. Actually it won the 1988 Chili Cook-Off in Potsdam, East Germany, sponsored by the US Military Liaison in Berlin.

Brazos River Bottom Killed-on-the-Road Texas Chili” – is a fairly unlikely title but was concocted by two brothers, Richard and Mark Beto of Brazos County.

The good news is that it is not necessary for your venison to be ‘road kill’ for this to taste GREAT! 😉   Enclosed are 3 ways of cooking; we enjoy the third — but 30 hours cooking isn’t always reasonable.

Brazos River Bottom Killed-on-the-Road Texas Chili

3 lbs. venison AND 1 lb. pork, coarsely ground or cubed

2 large white onions, chopped

8 garlic cloves, chopped, not pressed

2 (10 oz.) cans diced tomatoes with green chilies

2 (10 oz.) cans of water

1 cup chili powder (yes, 1 cup)

4 tsp. paprika

5 tsp. oregano

1 tsp. ground cumin

1/4 cup masa harina (Mexican corn flour)

Place meat, onions and garlic in a large pot or skillet and cook until the meat is browned.  Drain, if necessary.

Add the rest of the ingredients (EXCEPT the masa harina) and cook 1 and 1/2 hours. Mix masa harina with 1/2 cup HOT water and stir. Add this mixture to the pot and let it cook until the sauce thickens.

Add salt and pepper, to taste. Serve.

Slow Cooker Directions: After searing meat, onions and garlic, add to slow cooker. Add all other ingredients EXCEPT masa harina. Cook on high for 6 to 8 hours. Add hot water mixed with masa harina and cook until thickened.

 

Richard’s Slow Cooker Directions: After searing meat, onions and garlic, add to slow cooker. Add all other ingredients EXCEPT masa harina. Cook on low for 30 hours (yes, thirty) hours. Add hot water mixed with masa harina and cook until thickened.

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While LBJ was president, Lady Bird Johnson gave this recipe to the newspapers – LBJ’s favorite chili recipe!

LBJ’S PERDERNALES RIVER CHILI

3 lbs. venison AND 1 lb. pork – cubed or coarsely ground

1 large onion, chopped

2 cloves garlic, crushed

1 tsp. oregano, crushed

1 tsp. cumin

2 Tbsp. chili powder

2 cans ROTEL canned tomatoes and green chilies (Hot, Original or Mild      – your choice)

2 cups water

Cayenne pepper, to taste

Sear meat in large, dry skillet until lightly browned. Add onion and garlic and saute.

Add seasonings, tomatoes, water and hot pepper. Bring mixture to boil. Reduce heat and simmer about 1 hour. Skim off any fat that accumulates. Serves 8 – 10.

Slow Cooker Directions: After browning meat, garlic and onion, put all ingredients EXCEPT seasonings (oregano , cumin, chili powder, cayenne powder) into pot. Cook on high 4 or 5 hours; low temperature = 8 hours. Add seasonings during the last 30 minutes.

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This blog is a companion to my website:  GreatGhilliesAndGraphics.com

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