My Tasty Tasty Venison Pork Chili Food

SLOW COOKER VENISON CHILI FOR THE BIG GAME

Steps:

• Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.
• Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.

PORK CHILE VERDE

Steps:

• In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.

MY TASTY TASTY VENISON & PORK CHILI

Steps:

• In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
• Next add the ground venison & pork, stirring until well browned.
• Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
• Lower heat, cover and simmer for 30 minutes.
• Add the drained kidney beans and stir to blend the flavors together.
• Place the chili in a slow cooker on low and cook for 2 - 3 hours.
• Cook until the chili is thickened and rich in flavor.
• Remember to taste your chili as it's cooking to see if you need to adjust your seasonings.
• Adjust the spices accordingly and add more liquid if the mixture gets too dry.
• Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.

VENISON CHILE CON CARNE

Steps:

• First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
• Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.