Deer Camp Twice Cooked Chili-- at Home/Or Camp.

Recipe by Chef bigbill
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 1-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs of your favorite ground meat, deer, moose, elk, ground steak, and if you must, ground hamburger (drained)
  • 1
    cup diced onion, red, yellow, Vidalia (in season the best)
  • 12 -16
    ounces tomato juice (better) or 12 -16 ounces v 8 vegetable juice (better)
  • 12 -16
    ounces diced tomatoes (better) or 12 -16 ounces diced tomatoes and green chilies (better)
  • 12 -16
    ounces pork and beans (the better the brand, the better it is)
  • 12 -16
  • 1 12
    1 1/2 teaspoons kosher salt, better or 1 1/2 teaspoons salt
  • 1 12
    tablespoons prepared minced garlic (in jar or fresh crushed)
  • 1
    tablespoon chili powder
  • 1
    tablespoon crushed red pepper flakes (to taste or leave out)
  • 1
    1 cup taco blend cheese or 1 cup cheddar cheese
  • 2
    cups cornmeal mix
  • 1
    (8 ounce) can creamed corn (yea i know but it comes out good in the end)
  • 12
    cup of real vitamin d milk (none of that sissy fat free stuff, why start now right)
  • 12
    cup sugar (add more..don't ! )
  • 2 -3
    tablespoons of good oil (not olive it burns to quick)
  • 2
    tablespoons liquid smoke (in meat while cooking(= not optional=()
  • 14
    cup water
  • 2
    tablespoons flour
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DIRECTIONS

  • These ingredients can be made up in advance and topped with the cornbread at the camp and or or frozen for later addition of the cornbread topping.
  • Preheat the oven to 400°F (U.S.A).
  • Fry your meat ( your choice) in a large stock-like -pot-in the oil, till lightly browned, with 1/2 the garlic. When almost done add rest of the garlic- 1/4 cup of water and the flour then- scrape pan real good (wood spoons are great for this) while stirring till the water is gone making a gravy like substance add onion-tomatoes-tomato juice-pork and beans-kidney beans-salt-chili powder-and the red pepper(optional).
  • Cook on medium heat for about 30 minutes.( stirring every 5 minutes or so).
  • Meanwhile in a medium- large bowl add the cornmeal- cream corn -milk-and the sugar----(don't add more-- recipe no-no--- the cornbread won't rise with more sugar than called for --ever-- so don't ever add more sugar than called for in a cornbread recipe).
  • Pour the chili into a deep 9x13 glass-Pyrex- baking dish smooth the mixture out level.
  • Top evenly with the cheese.
  • Pour all of the cornbread mixture on top of the cheese and smooth out level making sure to get it in the corners of the dish.
  • Bake in 400°F oven for 30-40 minutes or till top is lightly to golden brown don't burn this topping.
  • SERVES ---?----- (yea right- not on my planet !).
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