B-1 83 said:

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I'll work my way through it, I guarantee. In the meantime, the chili "holy trinity" is ready….

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I think a bit more garlic is in order .......

That's two full heads in the chopper

I was kidding ........ but that much garlic will surely override the taste of the pintos.......

FIDO*98* said:

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I think the CASI Terlingua TX mix is much better than Wick Fowlers

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I've always liked and used Wick Fowlers for a quick chili. I picked up a Terlingua mix yesterday since it was mentioned here and made it last night. We were very pleased with the taste, and will be using it again.

It will be great! I used the same knife when I made my last batch.

Has anyone ever just thrown the ground venison/beef into the crockpot and cooked for like 6-8hrs on low with the rest of the chili ingredients?

I always brown before and then put in crockpot on low for about 2-3 hours, but was curious if there is a better way to do it

zooguy96 said:

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Gonna try this tonight, and see how it compares. I'll still use 1/2 pork sausage 1/2 ground beef.

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Does anyone add anything to this? Was going to add serranos, jalapeños, clove garlic, brown sugar, and onions.

Yes, whatever you please. I kinda use as a start.

Long but fairly straightforward

Chili Recipe
* 2 lbs diced venison
* 1 lb spicy chorizo
* 4 strips bacon
* Kosher salt and freshly ground black pepper
* 4 large poblanos, stemmed and diced
* 2 large onion, chopped
* 1 shallot chopped
* 7 cloves garlic, minced
* 2 tbsp. ancho chile powder, or to taste
* 1 1/2 tbsp. ground cumin
* 1 tsp. dried oregano
* 3 (14.5-ounce) cans whole tomatoes, preferably in tomato puree
* 3 cups beef stock
* 1 bottle amber/dark beer
* 2 jalapeno, minced
* 2 red Fresno chilis minced
* 1/4 cup unsweetened cocoa powder
* 2 tbsp. sugar
* 1 tbsp. ground cinnamon
* 1/2 tsp. ground allspice
* 1 tsp. ground coriander
* 2 small cans Rotel tomatoes
* 3 chipotle chiles in adobo, minced


I prepped the veggies first, then fried the bacon and pulled it to allow it to cool. Then fried the chorizo and took a slotted spoon and put the chorizo in a large bowl. I then fried the venison stew meat in batches and put them in same bowl as chorizo. I then chopped the bacon up and put in meat bowl.

I then added a little bit more oil to what was left in the Dutch oven followed by the shallots and garlic. Once they became fragrant I put the onions in (might want to just do 2 medium onions).

When the onions start to become translucent and gain a little color add the peppers. Cook everything for about 8-10 minutes until they've softened. Add all of your spice mixture at once, stir and cook for a minute or 2, when you begin to smell Mexican hot chocolate add all of your liquids (this is when you add the chipotle) and the meat. Then bring to boil and reduce to simmer and cook until the meat is tender to the tooth, this took about 2-2.5 hours for me.

I've got a Dutch oven on the smoker full of the Texas Chili recipe from Meat Church. I've not made this before and it smells damn good. Ready for a bowl full this evening.

Any good mild recipes or mixes? I like the Terlingua mix, but just a little too much kick for my littles. I tried the Wick Fowler false alarm mix the other day but was not impressed.

4 lb 80/20 ground beef
1 yellow onion
Worcestershire
6 Tbsp chili powder
2 Tbsp cumin
2 Tbsp onion powder
2 Tbsp smoked paprika
1 Tbsp black pepper
2 tsp salt
2 tsp cayenne
1 8 oz can diced or pureed chipotles in adobo
2 15 oz can fire roasted diced tomatoes
3 bottles Shiner Bock


Brown the ground beef with the Worcestershire and chopped onion. Drain the fat.
Drink 1 Shiner Bock.
Add everything else, reserving 1 bottle Shiner Bock.
Add enough water to make it soupy.
Simmer with lid off until thickened up, about 2-3 hours.
Drink 3rd bottle of Shiner Bock.

Serve with fresh chopped white onion and jalapeno, shredded sharp cheddar, Fritos, saltines, Cholula, and pintos all on the side.

One of the more interesting things I see in the chili contest winner recipes is two different seasoning dumps. I haven't tried it before, but usually they add half the seasoning at the beginning and half the seasonings toward the end of the cook.

That looks delicious

Tumble Weed said:

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SoTXAg09 said:

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Any good mild recipes or mixes? I like the Terlingua mix, but just a little too much kick for my littles. I tried the Wick Fowler false alarm mix the other day but was not impressed.

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1 Anaheim pepper
2 Serrano
2 jalapeño
1 pablano
Deseed all and chop.
1 onion chopped
1 head garlic chopped
Fry it in a stick of butter.
Remove from pot and add 1 lb meat and brown.
Add in a small can of tomato paste.
Brown slightly.
Add beef bone broth and all previous sauted peppers and onion back in.
Add a little cumin , allspice, salt and pepper.
Slow simmer until you want to eat.

The key to mild but flavorful chili is to deseed the peppers and fry them in butter.

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This recipe has been my go-to for 19 years now and my brother and I just kinda made it up on the fly. Ha! The only difference is we add a lot of chili powder too and a dash of cayenne. It is the best, glad to see others have just refined chili palettes.

Prep for this week.

We did the Terlingua kit last night, 50% pork and 50% coarse chili grind.

For a kit and 45 minutes it's not bad.

We tried Terlingua last week as well. I was surprised how good it was. We just dumped everything in and simmered it for an hour and a half.

I use the Terlingua mix as well, but in addition to the tomato paste and stock, I've started adding canned chipotles in adobe sauce. Yesterday I did a 3x recipe with 6 lbs. of meat: 1 lb. spicy pan sausage, 2 lbs. ground chuck, and 3 lbs. fine cubed stew meat. I only used 2 boxes of the mix, 3 cans tomato paste, 3 containers of stock and 3 cans of blended up peppers. I like to add dark chocolate to mine, and I vary the amount depending on each batches taste. Yesterday I added 12 oz. 90 cocoa and it balanced out the acidity nicely.

The Meat Church Texas Chili recipe using his chili seasoning is an "easy" chili recipe. Turned out great the handful of times I've made it.