Best venison chili I have ever eaten!

Discussion in 'Wisconsin Wild Game Cooking' started by Oletrapper, Sep 22, 2011.

  1. Licking River Chili
    6 pounds coarsely ground beef or finely ground venison (chili-grind)
    1 ½ large chopped onion fine
    2 ½ cloves garlic, minced
    1 ¼ teaspoon dried oregano
    1 ¼ teaspoon ground cumin
    6 teaspoons chili powder, 8 or 9 if you like it hot
    2 (16-ounce) cans tomatoes
    Salt to taste
    2 ½ cups hot water
    1 whole Hershey bar for color and Dixie Chili style taste. (Dixie Chili is a local chili company in N. Kentucky and chocolate is one of the ingredients in their secret recipe.)
    In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large kettle cast-iron Dutch oven. (The above step is very important)
    Add oregano, cumin, chili powder, tomatoes, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, stirring occasionally for approximately 11/2 to 2 hours. Remove from heat. Skim off grease if using beef and serve.
    Serves 16 to 18.

    Last edited by a moderator: Mar 20, 2015