Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
Sandmannd

Veni Chili - Need some help

31 posts in this topic

Last year I did a contest at work and got a recipe an FMer emailed from here. It whas really meaty and had adobo sauce mixed in. I've made it a few times and now can't find the recipe. Do you remember who you were? Can ya send it to me again at s_e_hendricks at comcast dot net?

Share this post


Link to post
Share on other sites

Couldnt keep it in your head? That is the best place for it smile. I will be making it soon myself wink

Share this post


Link to post
Share on other sites

I had most of it. Got home tonight and found it in the drawer with the recipe book. Thank God, best chili I've ever had and making it for my kids birthday party tomorrow. Got the veni cubed up and all the other meat and everything else that goes in.

Share this post


Link to post
Share on other sites

I made a breakfast version a couple weeks ago with bacon, sausage links, and cheesy scrambled eggs. I thought it was wonderful, but the eggs didnt go over with all the judges...go big or go home smile

Share this post


Link to post
Share on other sites

Ha, I was thinking of adding some bacon to it, bet that would be tasty. Funny thing is that I've never been a fan of chili, my wife either, but this stuff is awesome!!! It's chili crack!!

Share this post


Link to post
Share on other sites

I was thinking the same thing. Sand when you get done with the party we better see this recipe wink

Share this post


Link to post
Share on other sites

Well... since I use the base recipe in contests I dont thing I will be sharing all the details...so...it is basically a combo of 2-3 kinds of meat...(Veni cubes, smoked sausage, ground pork, or ground beef)...tomato sauce, stewed tomatos, 1-2 cans of chipotle in adobo...green chilis...chili mix packet or two...couple cans of beans...garlic and onion (browned with your pork or beef)...hot sauce...brown sugar...bbq sauce...seasoning to taste. I will be making it with venison, smoked sausage, and ground pork on thursday night smile...

Share this post


Link to post
Share on other sites

Would you be willing to email me the recipe so it doesn't get posted on the web? This really sounds like a good recipe and I would like to make it for this weekends deer camp.

bacon13 at gmail dot com

Share this post


Link to post
Share on other sites

jbDragon - I make mine real similar - venison cubes, venison link sausage cooked and cut up, and ground venison mixed with pork.

Same basic as yours but I go heavy with the saute'd diced peppers and onions. And beans. We like the beans so I usually use 5-6 diff kinds. dark and light kidney, garbonzo, black beans, cant think of the name but the kind baked beans are made of, and lima beans...

Two packets of McCormick chili seasoning - one hot and one regular, garlic, cans of stewed, crushed and dices tomatos. Salt, pepper, and spices. Hot sauce and crushed red till the heat is right. (note, you can always add more but you cant take heat out) grin

I make big batches as it freezes well...

Share this post


Link to post
Share on other sites

Last year I did a contest at work and got a recipe an FMer emailed from here. It whas really meaty and had adobo sauce mixed in. I've made it a few times and now can't find the recipe. Do you remember who you were? Can ya send it to me again at s_e_hendricks at comcast dot net?

I got two first place awards in my cube from a work contest last year using the same FMer receipe. I was sworn to secrecy though. cool

Share this post


Link to post
Share on other sites

I was sworn to it as well but have given it to a couple of friends.

Share this post


Link to post
Share on other sites

I thought I replied to this yesterday...but...NEVER have I given the EXACT recipe. And...I constantly change it from year to year...dont want to be a one trick pony smile

Share this post


Link to post
Share on other sites

Maybe I should be invited to try variations made by other FM'ers? smile

Share this post


Link to post
Share on other sites

Maybe I should be invited to try variations made by other FM'ers? smile

Perphaps a FM chilli cook off?

Share this post


Link to post
Share on other sites

Not a bad idea at all...If there was enough interest we could charge $$ for people to sample...then donate to and outdoors organization? Maybe even a requirement that the chili has some wild game of some sort?

Share this post


Link to post
Share on other sites

I would also like to see this chili recipe nnelson99@hotmail dot com

Share this post


Link to post
Share on other sites

Does anyone have a chili recipe that they DO want to share? It doesn't have to be award winning or anything. I'm just sick of the same old stuff I always make but love chili when it is good.

Share this post


Link to post
Share on other sites

I've got a good "traditional" recipe that people ask for. It can be adapted for various meats.

Share this post


Link to post
Share on other sites

Chili recipes

Here you go dave there are a ton to pick from in this post just click on the links in my response.

Share this post


Link to post
Share on other sites

Chili

1lb ground pork

1lb ground beef

1lb cooked, cooled and shredded steak (beef, vension, elk, etc.)

1T Lawry's Seasoned Salt

1t garlic powder (divided)

1 med white onion, diced

1 can (12oz) diced tomatoes

1 can (6oz) tomato sauce

1 can (6oz) tomato paste

1 can (16oz) black beans

1 can (16oz) kidney beans

1 can (4oz) green chilis

1t cayenne pepper

2T chili powder

1/2t cumin

1t tabasco or franks

1t salt

1t black pepper

1 can (16oz) pinto beans

2 bottles Sam Adams Octoberfest (or regular) Beer

2T cornstarch

Directions:

Brown ground beef and pork with Lawrys Salt, 1/2t garlic powder and onion. Drain fat. Add browned meat to crockpot along with remaining items except: PINTO BEANS, BEER, and CORNSTARCH.

Simmer pinto beans and 1 beer and reduce, add 2nd beer and reduce, starting to break up or lightly mash the beans. Lastly, prepare the cornstarch by mixing with small amount of water and then adding to the bean/beer mixture. Cook for 5-10 more minutes and add mixture to crockpot.

Heat for at least 2 hours before serving. It is best made the night ahead and kept in the fridge so flavors can meld overnight.

Of course offer shredded cheese and sour cream for serving.

Share this post


Link to post
Share on other sites

Big Dave... try this one... less traditional but oh sooo good!

Quote:
I've been using Emeril's chili recipie. It is a beef stock based recipe as opposed to tomato based. It a lot less acidic, but still has nice 'heat' to it. I use lean venison when I make it... it adds more flavor. Everyone I've served it to loves it. Most people are used to a tomato 'heavy' chili. This is the exact opposite, so it should really stand out.

2 tablespoons vegetable oil

2 cups chopped onions

Salt

Cayenne

2 pounds stew meat, cut into cubes

1 tablespoon chili powder

2 teaspoons ground cumin

Crushed red pepper

2 teaspoons dried oregano

2 tablespoons chopped garlic

3 cups crushed tomatoes

1/4 cup tomato paste

8 cups beef stock (I use Emeril's, it comes in a box, found in the soup section at the store)

2 tablespoons masa flour

4 tablespoons water

1 cup canned dark red kidney beans

1 bag tortilla chips

1 1/2 cups grated Monterey Jack cheese

6 tablespoons sour cream

1 small jar jalapenos

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.

Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

Good Luck!

Ken

Share this post


Link to post
Share on other sites

Thanks Ken, I was already eying that one up from another post! I'll give it a try soon.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0



  • Posts

    • We would add 1/8 of a teaspoon of Alum to make the pickles stay crisper.
    • We actually put a hitch onto ice castle and pulled 2  wheelers. It worked pretty well. 
    •   If nothing else bring the old ones in closer to ice time so they don't rust up again and have one of the bait store guys send them in to their blade sharpener exchange guys.
    •   How do you keep them crispy? I bought a jar of homemade Hot ones at a farmers market which were good and hot, but limpy?
    • Rain soaked major portions of the state for yet another week, with much concentrated in the southwestern region. This has kept area lakes and rivers high and flowing water moving fast. Several properties in the southwest are still dealing with storm damage. Badger State Trail has some closed sections and areas with standing water. The Sugar River State Trail is usable but needs resurfacing at various locations. Mountain bike trails remain closed at Blue Mound and horse trails and the horse camp at Wildcat Mountain remain closed. All roads have reopened at Wyalusing and Nelson Dewey state parks, but some trails in both parks remain closed.Fishing pressure waxed and waned with the weather this past week. Northern pike, bass and musky continue to be caught on the Flambeau River. Anglers on inland lakes have been reporting success for panfish, bass and walleyes.Anglers were out in force though the weekend on Green Bay many brought out by a walleye tournament. Walleye fishing was relatively consistent, with most boats catching at least a couple fish. The bass bite has slowed along Door County with the best success coming from piers, but perch anglers were having some luck over the past week with most boats harvesting more than 10 fish for half a day's trip. Trout and salmon fishing was beginning to pick up off Marinette on the west shore of the bay but trout and salmon off the Door County side were struggling to find fish. .
    •   That is what I'm wondering.......I found some 8in "jiffy" blades on the bay of e. However it doesn't say anything about them being jet blades and couldn't tell on the pictures if it looked like a slight curve in them..........they were in the package so a decent side view was about impossible. Somebody has to have had one...
    • The curved blades may very well be the "Jet" part that made it different from their other hand augers?
    • It's always nice to have fresh homemade pickles in the winter. Jalapeno peppers will be next.
    •     Well just in some of the data and articles I read, which might be fake news I don't really know. It looked like the amount/lbs of walleye were in the lake just that there are a lot of large ones and not many small ones.......The data also showed that the bait fish were really dropping in amounts/numbers.....   Interesting to see that a report from someone like yourself is just like what I had heard from the guy I met at upper red who was from the area. Thought maybe he was pulling my string or something when he told me the fishing was great, then seen the DNR shut the lake down.
    •   Thats the thing, I can't find really any good pictures of one. I was given this auger a few days ago buy a guy who didn't use or want it.  He only used it once when he forgot his power auger. There is a string with a price tag on it for $89. It was sitting in his machine shed in a corner collecting dust.   I cleaned up the auger and touched it up. There was a slight ding in the auger flighting up a turn or two from the bottom. That I fixed. However,  the mounting head for the blades didn't have any of the original powder paint damaged, none had flaked off, and there was no rust spots. The blades where rusted up but not damaged. I assume if they were bent the powder paint would have expanded & flaked off. The two blade angles seem to look like they are how they should be. So I'm really kinda leaning that the blade mounts might not be bent with the way it looks.    If I look at the shaver blades from the top or bottom they look like a normal shaver blade. However, when looked at from the side they seem to have a very slight curve that matches the blade mount. Did jiffy have a design like this different from the others? So I'm confused.......what would be the odds of both the blade mount sides being bent to what looks like exact angles.......if they were bent what is the odds of both blades seeming to conform to the bends without cracking or breaking........I measured from one outside blade edge to the other and got 8in......but I know 8in augers can go from a range of 7.5in-8.5in depending on brand and other things......If the blade mounts were bent I would think some powder paint would have flaked off.......I'll do the ice bucket trick.....was hoping someone had one or could chime in. It looks a little like a design between a flat shaver and a curved blade if it's not bent......I do really like the design if that is what it is meant to be. I also love the blade cover being a rubber that is tight and doesn't fall off. I just really don't know if they are bent or not bent. Confusing.....Also wondering if flat shaver blades would work on it or if I would need to find a set of Jiffy blades that had a slight curve to them.....
  • Our Sponsors