[MeekandMild]

Art, I have a chili question (also for other venison chili makers).

This year our first venison chili was made with deer hamburger. It seems to be just as good as the chili made with sliced deer. Mrs. Meek adds bacon fat to the mixture.

What is your opinion as to fat content and as to ground versus sliced?

I realize this seems trivial, but we are thinking of entering the local cancer society chili cookoff next spring and much thought goes into the preparation.

[ACP230]

The first chili I make, usually while still processing a deer, is made with cubed venison.
After that I use coarse ground venison hamburger.
I don't add any fat at all to the burger.
Sometimes I will throw in fried, crumbled bacon, if I have some around.
Both types are good eating.

[Art Eatman]

First off, I've always used ground meat for chili. That's just a "monkey see, monkey do" from watching others cook chili. FWIW, the latest "deal" for the pro chiliheads that come to Terlingua is to use diced meat. Their dicing gives (roughly) 1/4" cubes. Dangfino.

Adding fat to venison chili is purely one's personal taste. Just because I don't shouldn't affect others' judgement. Heck, I might try it! :)

Judging has been on flavor, texture, aroma, color and after-taste, as I recall. Thus I'd recommend ground over sliced due to preconceptions on the part of the judges. I would recommend separating all muscle meat and removing any and all sinew before grinding, for competitions.

The thing about chili is that it was a way to make tough old goats be halfway palatable. I would hate to waste inner tenders or backstrap on chili, since that's really what neck meat, shoulders and side meat is best used for. (Or basic deerburger, or spaghetti sauce.) I think competition judges give a point or two for tender meat; dunno.

:), Art

[Bruz]

I realize this seems trivial

Trivial? Since when is making chili trivial! I use both cubed and hamburger browned in bacon grease, olive oil, and chili oil. Looks like I'm going to be makin chili tomorrow, all of a suden got a hunger for it!

Good luck in the competition!

[nygunguy]

Made some last night. I get my deer done by a butcher and have them do the ground mixed with lean beef. I think 4:1 (Vension:Beef) is about the best mixture. I don't like it when its done with pork or added fat.

I always have a crock pot full at camp. The trick is to let everyone else eat it. Once everyone gets a belly full, all you have to do is play the wind right and you'll see all the deer. ;) .

[MeekandMild]

I would hate to waste inner tenders or backstrap on chili, since that's really what neck meat, shoulders and side meat is best used for. That would be sinful. But you might want to try this: For 2 people slice about 3/4 to 1 pound of backstrap into steak fingers and soak them 6 hours in Marsala wine. Fry them in canola oil or olive oil with salt, pepper and flour. Use the leftover oil, flour and Marsala plus a small vidalia onion to make brown gravy. Mash a couple of potatoes, boil up some winter greens. Serve with Chataneuf du Pape (which, believe it or not is available at Sams stores).

We have never diced deer for chili. Last year we cut it into 1 inch cubes then sliced the cubes across the grain about 1/8 inch thick.


We haven't definitely decided to compete yet. The thought of making up 5 gallons of chili is a pretty intimidating task!

[Preacherman]

I'm sure many of you have seen this, but for those who haven't, this is how chili competitions work in Texas... :DNotes from an inexperienced Chili taster named Frank, who was visiting Texas from New Jersey.

"Recently, I was honored to be selected as a judge (#3) at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judges' table, asking directions to the Budweiser truck, when the call came in. The judges appeared distressed so I volunteered. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted."

Here are the scorecards from the event:

Chili # 1: Mike's Maniac Mobster Monster Chili.
Judge # 1 A little too heavy on the tomato. Amusing kick.
Judge # 2 Nice, smooth tomato flavor. Very mild
Judge # 3 (Frank) Holy ****, what the heck is this stuff? You could use this to remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.

Chili # 2: Arthur's Afterburner Chili.
Judge # 1 - Smokey, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in two more beers when they saw my face turning purple.

Chili # 3: Fred's Famous Burn Down the Barn Chili.
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A beanless chili, a bit salty, good use of peppers
Judge # 3 -- Call the EPA - I've located a toxic waste spill! My nose feels like I've been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is lodged in the front part of my chest. Needed three beers to cut the pain. I'm getting ****-faced from all of the beer.

Chili # 4: Bubba's Black Magic.
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 -- I felt something like paste scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid, was standing behind me with fresh refills. That 300-lb. barmaid is starting to look HOT -- just like this nuclear waste I'm eating. Is chili an aphrodisiac?

Chili # 5: Linda's Legal Lip Remover.
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a bold statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. When I broke wind, four people behind me needed paramedics. The gaseous mixture of beer and peppers smelled like burning dead animals. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. I'm not sure but it feels like dead tissue. It really makes me mad that the other judges asked me to stop screaming. Screw those rednecks.

Chili # 6: Vera's Very Vegetarian Variety.
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge #3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I've got so much wind, I'm worried it will eat through the chair. No one seems inclined to stand behind me except Sally. She must be kinkier than I thought. Can't feel my lips anymore. I need to wipe my *** with a snow cone.

Chili # 7: Susan's Screaming Sensation .
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are on fire from all the hot air. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, it's too painful. Screw it, I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

Chili #8: Louisiana Cajun Chili.
Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor Yank, wonder how he'd have reacted to really hot chili...

[Bruz]

Preacherman, now that was funny!

[MeekandMild]

Woaaa:neener: