Deer Camp Twice Cooked Chili At Homeor Camp Food

KEN'S DEER CAMP CHILI

Steps:

• Mix and brown meat in oil , when almost completely browned add diced onion and diced bell pepper , Let cook and finish browning off. Drain meat in strainer that will also retain the vegetables. Mix dry ingredients together and set aside. Add in tomatoes, and water. Stir in dry ingredients and continue to stir and simmer ( 10 minute ) add beans and chopped jalapenos then let simmer on low aprox. 1 to 1 ½ hour You can add more or less cayenne and jalapeno depending on the degree of heat desired. As the recipe is it will not be extremely hot but a little spicy. ( For a little healthier version you can use ground turkey and no fat beans but flavor will not be as rich and hardy. ) I like to put in refrigerator overnight then heat in crock pot or on stove the next day.
• We love This.

EASY DEER CAMP CHILI

Steps:

• 1. Place all ingredients into a crock pot.
• 2. Stir only one time.
• 3. Cover and cook on low heat for 10-12 hours.
• 4. Serve over rice if desired.

DEER CAMP TWICE COOKED CHILI-- AT HOME/OR CAMP.

Steps:

• These ingredients can be made up in advance and topped with the cornbread at the camp and or or frozen for later addition of the cornbread topping.
• Preheat the oven to 400°F (U.S.A).
• Fry your meat ( your choice) in a large stock-like -pot-in the oil, till lightly browned, with 1/2 the garlic. When almost done add rest of the garlic- 1/4 cup of water and the flour then- scrape pan real good (wood spoons are great for this) while stirring till the water is gone making a gravy like substance add onion-tomatoes-tomato juice-pork and beans-kidney beans-salt-chili powder-and the red pepper(optional).
• Cook on medium heat for about 30 minutes.( stirring every 5 minutes or so).
• Meanwhile in a medium- large bowl add the cornmeal- cream corn -milk-and the sugar----(don't add more-- recipe no-no--- the cornbread won't rise with more sugar than called for --ever-- so don't ever add more sugar than called for in a cornbread recipe).
• Pour the chili into a deep 9x13 glass-Pyrex- baking dish smooth the mixture out level.
• Top evenly with the cheese.
• Pour all of the cornbread mixture on top of the cheese and smooth out level making sure to get it in the corners of the dish.
• Bake in 400°F oven for 30-40 minutes or till top is lightly to golden brown don't burn this topping.
• SERVES ---?----- (yea right- not on my planet !).