Ok so I know many people don't eat deer meat but WOW!!!!! So I started with strap ans soaked in salt water over night, then I sliced in 1/4' medallions soaked a hour in new salt water. Squeezed excess water from each piece and boiled in 2 c water w beef boullion cube for 30 min while I did onions and poblano pepper and garlic. After 30 minutes I let meat cool enough to pull into small shreds, then added it to onion mix and cooked together for 2 or three minutes. After I added it all back to the broth using as the beef broth...then follow all the instructions in the original recipe..... Delicious!
This game-day chili is a sure-fire crowd pleaser, perfect for serving for football games during chilly weather.
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- 2 pounds ground chuck
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 3 (8-ounce) cans tomato sauce
- 1 (12-ounce) bottle dark beer
- 1 (14 1/2-ounce) can beef broth
- 1 (6-ounce) can tomato paste
- 1 (4.5-ounce) can chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 to 2 teaspoons ground red pepper
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- Garnish: pickled jalapeÃ±o pepper slices
- Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
- Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
- Note: For testing purposes only, we used Sierra Nevada Pale Ale.
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