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  1. #11
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    Quote Originally Posted by Umpqua Hunter View Post
    From our family cookbook. We substitute the "ground beef" with ground venison.

    60 ounces Hunt's small red beans, reserve liquid
    75 ounces canned pinto beans, reserve liquid
    90 ounces canned kidney beans, reserve liquid
    105 ounces canned stewed tomatoes, diced
    3 pkg. Lawry's Chili Seasoning Mix (1-5/8 oz. each)
    3 1/2 pounds ground beef
    3 tablespoons Lawry's Seasoned Pepper
    1 small bunch celery, thinly sliced
    2 green bell peppers, seeded and finely diced
    2 large red onions, diced

    Empty all of the cans of beans and tomatoes (do not drain any of them) into
    a large stock pot; start cooking over low flame (just above simmer). Add
    the packets of Lawry's Chili Seasoning and the seasoned pepper; mix well
    and cover. Stir occasionally so it doesn't scorch on the bottom. In a large
    skillet, brown the ground beef; drain and add to the pot of beans. Wipe out
    skillet and saute vegetables over medium-low heat in butter or olive oil.
    Cover skillet to allow vegetables to steam, stirring occasionally. Once
    vegetables are tender, drain and add to the bean pot. Once the chili comes
    up to a simmer, let simmer for 15 minutes, stirring occasionally. Serve
    garnished with onion and grated cheese, if desired.

    This recipe makes about 3 gallons of chili. It freezes and stores very well.

    We have always called this "Dave's Chili" after the long-time friend and coworker
    that created it.
    Hunter, I'm glad to see someone else using celery in their chili, my recipe is almost a twin to yours. I'll try your variation. All the guys in my elk camp thought I was nuts...until they tried it! I use ELK meat in mine, ground and some in small cubes. Great stuff!

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