Anyone want to share a good, easy deer chili recipe?

CHILI
2 lbs ground chili meat
5. Table spoons of chili powder 2teaspoons of ground cumin
2 tablespoons dried minced onions
I tablespoon of garlic powder
2 teaspoons paprika
2 tablespoons of corn starch if desired
1 1/2 teaspoons of salt as needed
1 teaspoon of red pepper
2 8oz cans of tomato sauce
Brown meat in skillet
Add meat to a large pot add all ingredients but leave out corn starch add both cans of tomato sauce and 2 cans of water bring to a boil then let simmers for 30 minutes add corn starch to a small amount of cold water bring chili back up to slow boil stir in corn starch to thicken then enjoy

Thanks for sharing. I will have to give that a try myself.

And welcome to the forum.

TB

Here's one I've combined from several recipes tried over the years that we've come to like the best. Secret is using ancho peppers instead of chili powder. The amount of heat is about right for me. The rotel adds some heat as the anchos are not particularly spicy but add a great flavor.

Ingredients - 4 lbs. roast cut into sugar cube sized pieces.
3-4 chopped onions
3/4 cloves chopped garlic
Brown the above with some oil in cast iron pot.

4 dried ancho chili peppers deseeded and destemmed. Break into pieces and boil until soft. After cooling, puree in blender with boiling water. (Don't do this while hot or they will blow up in your face!)

1 tbs. ground coriander, 1 tbs. cumin, 2 tsp. course ground black pepper, 1 10 oz can of rotel, 1 can beef broth or 2 beef bouillon cubes. Salt to taste (Be careful because both the broth and bouillon cubes have salt in them.)

Add above to meat mixture adding water to consistency desired. Simmer approximately 3 hours stirring occasionally and adding water as needed.

I usually buy a package of the ancho peppers, separate them into fours, boil them, and puree. Then put the puree in small plastic bags in freezer so the proper amount is ready to go the next time we make chili.

Any chili recipe will work but the key is low and slow. This is one I use.
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, chopped
1 pound venison
1 can (28 ounce) chopped/crushed tomatoes with juice
2 cups Shiner beer
2�3 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 can (24 ounces) kidney beans, drained
kosher salt, to taste
ground black pepper, to taste

Method
In a heavy, large pot over medium heat, heat the olive oil. Add the chopped onion and garlic and cook, stirring, until the vegetables are soft, but not brown (about 10 minutes). Add the turkey and brown it, breaking it apart with a fork as you go. Add the tomatoes, beer, chili powder, cumin, salt and pepper. Simmer for 30 minutes. Add the beans and simmer for about 15 more minutes to blend flavors.

Thanks for he ideas. Gonna cook some tomorrow.

I use Wick Fowlers 2 alarm chili kit then add diced, onion, jalapenos, crushed tomatoes and add a pound of hot pork sausage with the venison, make sure to cook your meat separate from your sauce. Make sure your chili sauce tastes the way and is the way you want it. Blend in meat and simmer for half hour, you can add tomater sauce or tobasco to tweak it out.
I do not use beer or beans in my chili, but that's just the way I was raised

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Well these chili recipes are superb. I never tried this recipe but now i will try. Thank you all for sharing such a nice recipes.