Recipe: Deer Chili in a Slow Cooker

 

j0438502

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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8 Comments

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  3. Hey all!

    My name is Robert and I’m new to this place 🙂. So far this is an incredible resource for information and Ive spent a lot of time reading and browsing around. Look forward to hearing from you!

  4. Dear Robert:

    Delighted you stopped by today and hope you come again! I try to add new info Monday thru Friday. What brings you to this site? The recipes or …………

    –Marylouise

  5. Hello!
    Your recipes are looking amazing and it is the closest I have gotten to three day chili. So my question would be can you use Richard’s slow cooker directions for three days? I know that after the first day you let it get cold and skim the grease off, but after that I am lost. If you could help it would be amazing.

  6. Dear Amber,

    Thanks for your question! Yes, you could use Richard’s slow cooker directions for 3 day chili. First, in the recipe, as written, we cooked the chili on low heat for 30 hours straight.

    I think you have the right idea about spreading it over 3 days. Let it cook 8 to 10 hours, remove from heat, cool down, refrigerate. Do same for 2 more days.

    Some suggestions:

    (1) Be sure to remove the food from the crock pot overnight. When you start the slow cooker/crock pot again the next morning, the liner (crock pot) cannot be ice cold or the ceramic pot can break as it heats up. (I bet you can guess why I know about this problem!)

    (2) Do not add any salt (or other spices) UNTIL the 3rd day. In my experience, as the chili cooks, it kills the spices’ flavors but INCREASES the saltiness of the food. Thus, wait until the 3rd day to add the spices; add them in the last hour of cooking.

    Good luck!
    –Marylouise

  7. […] Deer Chili in a Slow Cooker – “Brazos River Bottom                                     Killed-on-the-Road Texas Chili” and LBJ’s River Chili […]

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