Game chili or just Red meat chili, this is not my recipe but a former Terlingua chili cook off winner. It always works. Following it to the letter is not necessary, but the adding of the spices at different times does work better than dumping everything in at once. Supposedly based on Bess Trumans recipe, so this is a presidential recipe of sorts, not from Texas but Missouri. It is still a very good recipe.
Gray 3 pounds of cubed beef chuck tender (or chili grind) in 1 TBSP Crisco
Add
1 Can - 8 oz Hunt's Tomato Sauce
1/2 Can - 14-1/2 oz can Swanson Chicken Broth
1/2 tsp - Cayenne Pepper
2 tsp - Wylers Chicken Instant Bouillon
1 tbsp - Pendery's Fort Worth Light Chili Powder
2 - Serrano Pepper (seeded)
1 Can - 14-1/2 oz Swanson Beef Broth
1-1/2 tbsp - Onion Powder
2 tsp - Wyler Beef Instant Bouillon
1 tsp - Pendery's Cumin
Bring to a boil and cook for about 1 hour (depends on whether you are using cubed or ground meat). Remove the peppers and add the following:
3/4 tsp - Pendery's White Pepper
1 Packet - Sazon Goya
1/4 tsp - Salt
3 tbsp - Gunpowder Foods Texas Red Chili Powder
1 tsp - Garlic Powder
1 tbsp - Pendery's Cumin
2 tbsp - Pendery's Fort Worth Light Chili Powder
Adjust liquid with remainder of chicken broth or water. Cover and cook for 30 minutes. Add the following:
1/4 tsp - Brown Sugar
1 tbsp - Pendery's Fort Worth Light Chili Powder
1/4 tsp - Gunpowder Foods Hot Stuff
1 tsp - Pendery's Cumin
Reduce heat and simmer/cook for 10 to 15 minutes. Adjust chili final taste for salt and front and back heat.
I use the chili powders and spices available on the Mexican food aisle, Fiesta and Cyclone brand mostly. I double the serrano peppers, but don't seed them, just let them float, for extra heat, pure cayenne powder until you get how hot you want. I do find that cutting your own beef, Mock tender chuck, or just buy a chuck roast is cheap and excellent.
Oh the Sazon Goya, seasoning made by the Goya company, does contain MSG, but most of the cook off winners use it. intensifies the flavors just before going to the judges.
I made chili yesterday at work, because a co worker brought some venison, it got tender way faster than normal, I found out today, that his dad had the entire venison made into chili grind, so was probably back strap venison, primo as far as venison chili go's. Would rather have had it in medallions or butterfly for chicken fried venison steak. uhhhhhhhhm.
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