Kurt Lucas's No Measure Game Chili

Course : Chili
Serves: 1
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4 pieces deer and elk, cut into 1 inch cubes
1 pieces pork chorizo
1 package Jimmy Dean hot sausage
1 medium onion
1 cloves garlic
1 medium bell pepper
2 medium fresh jalapenos
1 can whole canned tomatoes -- chopped
1 can tomato sauce
12 ounces beer
1 can beef broth
1 teaspoon cumin, roasted then ground
1 teaspoon cayenne
1 medium New Mexican chile -- ground
1 medium chipotle chilies in adobo
1 medium ground pasilla chilies
2 tablespoons ground mustard
1 teaspoon oregano
1 teaspoon salt and pepper
1 teaspoon Trappeys Mexi-Pep or Tabasco
2 tablespoons fresh lime juice
1 teaspoon cilantro -- optional
2 tablespoons masa flour

Preparation / Directions:

Brown the meat, chorizo and sausage. Brown the next four ingredients. Add everything else except the masa flour(don't drain any grease either). Simmer about three hours. Mix the masa with a little water and mix till there are no lumps. Stir into chili to thicken. Serve as is or over white rice(my favorite way). And don't forget to make some cornbread to go with it. If this is prepared properly you will probably need some antacid tablets sometime in the middle of the nigh

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