I’ll never eat cat food again…
3 Likes
Never say never…you might, if you get real old and are on a small fixed budget…bwahahaha
3 Likes
Chile-Chili :
50/50 ratio of venison and green chiles plus spices.
Cook venison in pressure cooker, de-bone, lightly chop.
Roast and peel green chiles, chop, and add to venison.
Add spices, gently stir, simmer for two hours.
Best enjoyed with warm, fresh, homemade tortillas or sopapillas.
2 Likes
Mexican cornbread would also go nicely with that. Yum!
1 Like
Venison is my meat of choice in Chili as well.
After 8 to 10 hours of pushing snow with this we come home soaking wet, cold and just plain wore out.
A big bowl of Chili with shredded cheddar cheese on top, big chunk of buttered corn bread. Followed by a slice of warm apple pie and a mug of hot chocolate while sitting by the woodstove and all is good with the world again.
5 Likes
4 Likes
Yum!!! Would you say this recipe is a true reflection of Texas Chili? If so I shall be making some in the New Year! 
3 Likes
I would, indeed.
Although, I like to mix it up now and then and actually throw in some pinto beans, beer, and/or chocolate!! Just to be a rebel snicker
5 Likes
Exactly , I hate to admit to it but sometimes I will even make Cincinnati Chili! 
5 Likes
Totally making it…will make January something to look forward to! 
3 Likes
I’d want me the five-way every time
2 Likes
I have to do the four way , the onions tend to give me problems!
I do add some to the mix though , as long as they are cooked down I am fine.
2 Likes
We do crescent roll breakfast pasties, so much yum…
3 Likes
Now we’re talking!! lol
See? Alisa knows what’s up!! 
3 Likes
Yes! Absolutely!!
2 Likes
@Alisa @Lolly
Yes, TEXAS RED is the real Texas chili. Yep, I am a Texan.
Authentic Texas Red must use beef chuck. Chiles should be Pasilla (chilaca), Ancho (poblano), Red Dried NM Chili (green chile-like ones on ristras), and sometimes Guajillo (but the skin is thick, and they have a slight ‘pine’ aroma, and should be strained after re-hydration). I usually make a blend out of the first three, then make a chilaquiles sauce with them before adding them to the beef.
To me. using chili powder is somewhat of a sin…unless you made the chili powder yourself. I do dehydrate fresh chiles and keep over a dozen blends all the time, even if I have to buy fresh chiles at the store sometimes.
For beans with this, I always have them cooked separately, like ranch beans, BBQ beans, baked beans, etc. and the only time they touch…is in my belly.
Best flavor is from cutting the beef chuck in 3/4" X 3/4" pieces. I have made this with venison or elk, and it is delicious, but the beef chuck is the best.
5 Likes
Dearest @ozo…I think I will struggle to get the fresh chiles in UK. If I bought the dried versions and made my own powder could you assist in quantities to use? I’d like to make this as authentic as I possibly can 
Edit: I could rehydrate and use whole to make a paste?
2 Likes
Yes, Darlin’…you know I would…and it is very easy
The dried version is what most folks use…very rare to use them ‘fresh’.
Grind in an herb grinder, food processor, or powder in a blender, ninja, nutri-bullet, etc.
Remove the stems before grinding, and some people remove the seeds also…depends on the heat you want.
Mix and match your chiles, or use one kind if you have a preference. I don’t use the Guajillo’s at all. I do like a blend of chiles, and use whatever I like, but the ones listed in above post are the traditional chiles.
If you grind them into flakes, you should strain the sauce, which is why I grind to a powder.
Tip for heat: If you are not used to the ‘heat’ from new chiles that you are unfamiliar with, and you don’t like really like hot…prepare your chiles chilaquiles sauce with a couple of extra chiles, then only use 1/3 or 1/2 of the chile sauce…you can always add more…but you CAN’T take any out, eh?
If the recipe calls for 4 chiles, use 4 dried chiles and prepare them into a sauce. [1 dried chile = 1 fresh chile]
I put the powder in a sauce pan [4-6 chiles] in 2 cups water, some sea salt, and garlic (of your choice…granulated,fresh,powdered, pre-mined in jar, etc). Bring the water to a boil, then simmer until smooth,
and stirring occasionally until it is reduced to a thick sauce.
[computeeeeeeeeeer actiiin up…gotta go ccccclean it up…bbe back soonnnnnn.]
4 Likes
You are awesome! Thank you! 
1 Like
you can make the sauce like this…many peeople do.
To me, it is a waaaaste…of time…and of chiles
I don’t use Guajillllllllllllllo chiles myself…sometimes smell like pine trees
3 Likes