Drunk Deer Chili

When I cook, I usually just throw stuff together and there it is. I got so many requests for this chili recipe, I had to write it down to be able to share it with others.

Step: 1

Melt the butter in a large pot over medium heat. Cook the venison, beef, and pork in the melted butter until completely browned. Add the onion and jalapeno; cook until tender. Season with chili powder, cayenne pepper, and cumin.

Step: 2

Stir in the stewed tomatoes, tomato sauce, garlic and beef bouillon. Pour the bourbon, beer, and water into the mixture and stir. Bring the chili to a boil; cover and reduce heat to medium-low; simmer about 1 hour, stirring frequently.

Per Serving: 403 calories; protein 29.9g; carbohydrates 13.5g; fat 22g; cholesterol 108.4mg; sodium 868.5mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.