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Discussion Starter #1
Day 1:

2lbs Elk steak

1lb. antelope steak

2 lbs. Axis steak

2lbs Venison steak

Place all steaks in smoker. Using pecan, smoke steaks for 6 hours at 160-170 degrees.



Day 2:

Cut Elk into 1” cubes. Cut antelope into ½ cubes. Ground the Axis and Venison. Set aside.

Chop 10 slices thick center cut pepper bacon and cook until crisp in large heavy bottom skillet or dutch oven. Using a slotted spoon, remove bacon and add to other meat. Reserve the bacon grease.

Place bacon grease on medium low heat. Finely chop 2 ½ cups onion, 3 hatch green chilis and 7 cloves of garlic. Place in the bacon grease and cook until onions are translucent, stirring frequently.

Combine following ingredients:

8 tbs. chili powder (best if homemade using dried chili peppers)

1 tbs. Cumin

2tsps. Mexican Oregano

4 tbs. Salt

1 tbs. White Pepper

Increase heat in skillet and add combined ingredients. Stir frequently until essence is released (about 5-7 minutes but do not let them burn). Pour mixture over meat in the chili pot.

Open 2 large cans Chipotle Chili’s in Adobo sauce. Place in food processor and puree or place chili peppers on cutting board and finely mince. Add peppers and adobo sauce to meat mixture.

Add 2 large cans Rotel tomatoes with chili’s. (Heat level to match your taste)



Add 3 cans Lone Star Beer and 1 cup Bourbon. Reserve remaining 24 pack of beer and bottle of Bourbon. Additional amounts must be available in ice chest for later. Place one 4-7” cinnamon stick in the middle of the pot.

Place pot on heat source (camp fire works best) over high heat and bring to a boil. Reduce heat to low and allow to simmer covered remainder of the day – stirring frequently. You can time the stirring by doing so each time you get up to get another drink. It is strongly suggested you have friends over to play 42/horseshoes/washers with you while the cooking process continues. Beer and bourbon should be consumed by the end of Day 2.



Day 3:

Add 1 cup silver tequila to the chili first thing in the morning. Reserve the remaining tequila to chase away the blues from the previous night. Wake up everyone else that slept in later than you did and make them do a shot for letting you down (it is vitally important that you are the first one to wake up today).

Finely chop 8 habanero chili peppers and 4 ghost peppers or 2 scorpion peppers. Place in a large skillet with 1 tbs. of oil and cook over low heat just until they begin to soften. Add peppers to the chili. Let chili continue to simmer for 30 minutes.

From your assembly of late rising friends select the first of many taste testers. Stir chili then remove spoonful for tasting. DO NOT USE BEER/SOFT DRINK TO PUT OUT HEAT. Repeat this test each half hour for next 2 hours. At this point you can adjust the heat up or down as needed.

To heat up – add more peppers as required using jalapenos, habaneros, ghost and scorpion peppers to meet desired level of heat.

To cool off – finely shred your man card and place in middle of chili. The begin adding in small parts – ketchup, brown sugar and/or maple syrup. Add no more than a quarter cup of each and wait approximately 15 minutes after addition before tasting. Continue to add until desired heat level is reached. Make sure to have your skirt cleaned before work the next day.

Chili will be ready after approximately 8 hours on day 3 but is really best if consumed on day 4. Remove the cinnamon stick before serving. Garnish with chopped onions, cilantro, grated cheese and/or sour cream.
 

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Discussion Starter #3
Guess that means I don't need to bring any if I make it over to Lake Pflugervile this weekend. :)
 
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