Your best Chilli recipe?

[kickingfrog]

I usually make it twice a year, Grey Cup and Super Bowl. The batches are big enough that they each give me 3-4 other meals during the year, maybe a few more if I make some rice for the left-overs. Cornbread, biscuits or pumpernickel bread are my first choice for the game day batches. I like to bbq some sausages and the peppers before they go in the pot.

[skeeter1]

Ingredients

2 h 12 servings 260 cals for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings

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Note: Recipe directions are for original size.
Nutrition

Amount per serving (12 total)

• Calories:
• 260 kcal
• 
  
  
• 13%

• Fat:
• 12.7 g
• 
  
  
• 20%

• Carbs:
• 21.3g
• 
  
  
• 7%

• Protein:
• 16.4 g
• 
  
  
• 33%

• Cholesterol:
• 57 mg
• 
  
  
• 19%

• Sodium:
• 1658 mg
• 
  
  
• 66%

Based on a 2,000 calorie diet
See full nutrition
Nutritional Information

Venison-Bacon White Chili
1 Serving
Servings Per Recipe: 12
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• * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
• ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
• (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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• 6 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground white pepper
• 4 teaspoons salt, divided
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups chicken broth
• 1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
• 6 cloves garlic, crushed
• 2 teaspoons chili powder, divided

• 2 teaspoons cayenne pepper, divided
• 1 tablespoon ground cumin
• 1 tablespoon dried cilantro
• 1 teaspoon ground coriander seed
• 1 teaspoon dried oregano
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can great Northern beans, rinsed and drained
• 1 pound ground venison
• 1 pound sliced bacon, diced
• 1 red onion, chopped
• 6 cloves garlic, minced
• Add all ingredients to list

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Directions

Print

• Prep
  30 m
• Cook
  1 h 30 m
• Ready In
  2 h

• Melt the butter in a large pot over medium-low heat. Stir in flour until smooth. Cook and stir until the flour turns dark, about 15 to 20 minutes. Stir in the white pepper, 1 teaspoon of salt, brown sugar, cinnamon and nutmeg until smooth.
• Gradually whisk in the chicken broth so that no lumps form. Add the green chilies with their liquid, and the crushed garlic cloves. Season with 1 teaspoon of chili powder, 1 teaspoon of cayenne, cumin, cilantro, coriander and oregano. Stir in the corn and beans, and bring to a simmer.
• Place the bacon in a large skillet over medium-high heat. Cook, turning occasionally until browned. Add the onion and minced garlic; cook and stir for a few minutes. Add the venison, and season with remaining 3 teaspoons of salt, 1 teaspoon of chili powder and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to your desired texture, until evenly browned.
• Transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.

I made this for an ice fishing trip and it was an out of the park home run!!

[smitty55]

I have a question for you Johny. I made the bread this afternoon and I'm wondering if it's supposed to rise? Cornbread normally does. Now I did use a substitute for the buttermilk, 1 tbs. vinegar in 1 cup of milk, (it didn't seem to curdle at all like was said online) so the acid was still in the mix. Apart from that I followed the recipe exactly. It looks great, just didn't rise much if at all. Took 35 minutes.

IMG_0746.jpg

Cheers

[kickingfrog]

Any baking soda in the mix? For what it's worth, I always make cornbread in a cast iron pan.

[terrym]

Any baking soda in the mix? For what it's worth, I always make cornbread in a cast iron pan.

I was actually looking at some cast iron pans today at Basspro.

[smitty55]

Any baking soda in the mix? For what it's worth, I always make cornbread in a cast iron pan.

No baking soda. One tsp baking powder as per Johny's recipe.

update: Wifey loved the bread but my chili turned out too hot for her lol, and she doesn't mind some heat. She has a small bowl of honey to go with it hehe.

Cheers

[kickingfrog]

I was actually looking at some cast iron pans today at Basspro.

Great for steaks too. Screaming hot on the gas stove, sear-flip-sear then pan and all into the bbq for a few minutes

No baking soda. One tsp baking powder as per Johny's recipe.

update: Wifey loved the bread but my chili turned out too hot for her lol, and she doesn't mind some heat. She has a small bowl of honey to go with it hehe.

Cheers

Sorry meant baking powder. Has it been around a while? Mine doesn't rise much, not like a more traditional bread. If it tasted good I wouldn't worry too much.

[johny]

I have a question for you Johny. I made the bread this afternoon and I'm wondering if it's supposed to rise? Cornbread normally does. Now I did use a substitute for the buttermilk, 1 tbs. vinegar in 1 cup of milk, (it didn't seem to curdle at all like was said online) so the acid was still in the mix. Apart from that I followed the recipe exactly. It looks great, just didn't rise much if at all. Took 35 minutes.

IMG_0746.jpg

Cheers

Not fluffy like sandwichbread.
But there is some rising with the baking powder.
Once the wet and dry are mixed you have to bake immediately.
Comes out lightly risen.

[smitty55]

Not fluffy like sandwichbread.
But there is some rising with the baking powder.
Once the wet and dry are mixed you have to bake immediately.
Comes out lightly risen.

Tks Johny. It really didn't seem to rise much but no matter. It tastes great. I did put it in the oven right away. Wifey was raving about it again yesterday so all is good. It did seem a bit dry and crumbly but not having made cornbread before that could be normal. I must have had mild jalapenos as there wasn't really any bite at all. Next time more Tabasco lol.

Cheers

[kickingfrog]

Before:


After:


Pre-heated pan. Doesn't rise much (tough to see in the photo I know, I was more interested in eating) but then the size of the pan versus the surface area would impact that too.