New hunter here thanks to finding your show on Netflix. My boys and I just finished the Colorado hunter safety course and picked up our small game licenses. Reading your books and soaking up everything I/we can before our first big game hunt next season. So pumped! Thanks for all you do! David
Life Outside with Bryan Thanks, man! We’re doing the mentor program and I’m taking a season off work to learn as much as we can. So much to learn, but we’re pumped! Thanks for the encouragement and Merry Christmas!
This is the only way make it anymore, one of the best recipes we have found for chili! It’s got a little spice but not too spicy for people who don’t like too much heat. It’s perfect, thank you Mr. Rinella!
I’ll never forget the chili my dad made once that he hasn’t made in forever. It had almost no beans, he used a shit load of elk meat, and a can of beer. God was it good. I keep telling him he should make it again sometime but he hasn’t. This winter I’m gonna either tell him to do it again or just get the recipe.
+Tyler nope I haven't yet, I'm from NYC so any public land close to me gets bombarded come hunting season making it even more of a challenge just to even see a Deer, but there's always next season! Thanks brother
Damn, I'm in MD so not to far away. I was hoping to get one more before the season ended but, as you said if not, there's always next year. I wish Netflix would add more seasons of Meat eater already I've watched the ones they have 3 times now. They get me excited to hunt. Take care brother.
Best meat for chilli there is my wife has a killer recipe that has won cook off competitions consistently. Wonderful by its self but I love it on hot dogs. I have made myself hungery got to go to the store for spices. Have wonderful day and good hunting this year.
Made this today. Absolutely amazing Steven. Been loving all your content! You need to get Joe out for another hunt! Just don’t take him Turkey hunting lol!
Made this on the weekend. My grocery store didn't have Poblanos, so I just threw in a jalapeno for some spice. Was delicious. Heartburn city after a few bowls, but delicious!
Thanks! This is amazing chili! I’ve found that modifying the amount of chipotles can adjust the heat anywhere from “mild” to “scorching.” My little girls aren’t afraid of spicy and the 3 tablespoons called for in the recipe put this at a pretty respectable “medium” that they can still handle.
I made the recipe using ELK meat and everyone at work thought it was the best chili they had ever had! I gave full credit to you and passed on the recipe to many people! Thanks again
I like to make my Chili in big batches, save some in tupperwares in the freezer. Busy day, put chili in the crock pot on low in the morning before work. Get home, suppers done.
Great chili, I would add be mindful of the sodium content of the stock and beans. First time came out way too salty. I now use low sodium beans and stock then season to taste.
My tradition with each deer that I get, at least with the bow, depends with the rifle, is making heart chili in the slow cooker. Use a little bit of ground then the whole heart diced into small cubes- in the slow cooker, then just refrigerate in the slow cooker and reheat it in there everytime I eat it, usually lasts 4 or 5 days, and gets better each time you heat it in the slow cooker
I'm on it like Alaskahntr,I'm goin to make some for my hunting buddies, how spicy does it come out and do you use just regular chill powder or like cayenne pepper
World's most over-engineered chili recipe. Chili is easier than boiled water. Simplicate this recipe by doing what we tested: Just dump all chopped, uncooked ingredients in a slow cooker and cook it to a minimum of 145F for 5 minutes. That's the easy version. Cook it a few hours around 160 ideally. 130-170 or so is fine, or just make sure to hit 160F for a minute, or don't sweat it and simply make sure it's hot for a while. You can cook it up to maybe a day, as long as you keep liquids in it and don't scorch the bottom by having it too hot to or from accumulating heat over time raising the temp of the surface touching the ingrediants. We grow everything from the onion, to the garlic and green pepps. The deer help themselves to the garden, so we kind of grow them too. The beans were a bit of work, but worth doing once. Just plant a bag of soup mix or red kidneys... they are EASY to grow, as long as you keep the hogs shot back.
This is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and potato stew, decided I wouldn't eat it that night so I went with a slow cook so I could go to bed and put it away in the morning. I love that versatility! The sauté feature works great and adds tons of extra flavor to dishes, and I can easily sizzle meats in the bottom then deglaze for some restaurant worthy flavors.Big bonus - you can cook a whole frozen chicken in about 2 hours. Amazing! I've seen a couple videos, haven't tried it yet, but I will soon!
I hope this recipe is in your MeatEater cookbook. I went to Barnes & Nobles here in Austin to pick it up, turns out every store in the Austin area is sold out of it. Had to order off Amazon and I’m guessing they’re sold out as well, since I won’t get it for another couple of weeks.
Mark C Interesting.. I may try that. I'm thinking about making chili for my first time. I was going to make my own stock but, dark stout sounds like a great idea for flavor.
I like venison especially the whole cuts roasts, back strap steaks, cube steak it's great but for some reason the ground is always wangy or gamy it's a different flavor than the whole cuts. Maybe the processor I'm using???
Sounds like your processor is much more careful trimming the silver skin and fat off your steak cuts, whereas just throws everything in the grinder with the silver skin and some fat on it. From my experience this will give it that gamey flavor. I'm meticulous about trimming all that off even from the trim that goes into the grinder, makes a big difference.
I quit grinding venison. When I butcher a deer, there are always odd pieces of meat. Slip them into a carton and freeze. When partially thawed, slice into small diced size. Brown these and continue with a good chili recipe. The taste and texture is much better than ground meat.
Not to piss on anyone's bonfire here but its called BROWN the meat for a reason, its suppose to get a good brown seared surface. Not gray like here. When you cook mince like this its boiled/steamed, not browned. Its like the most important step in any mince meat dish yet everyone slops out of it. And it dont matter if you cook it in a slow cooker for one million hours after, you dont get the seared/BROWNED flavor in it if you just grey the meat.
You cook it longer. You have to get rid of all the moisture before the browning even starts. The venison here did not contain much moisture, but mince you buy from the store is packed full of it. Could easily take around 15min to get a good brown color on that. That's why most people cheat and just cook it for like 5min until its grey, its faster. But just as in a great steak, you want the nice charred/brown surface for the awesome taste. Same with mince.
MadlySevered I've never had venison, but I hate overcooking meat. Wouldn't "browning" like you described make it tough and lose tenderness like most other meats? Or is it different? I'm actually curious not trolling
If you make burgers or meatballs you need to watch the cook time so the patty/ball don't get rubbery or tough. But if you just cook mince as it is, your not really gonna get a big chunk of meat to chew on, so your not even gonna notice. But most importantly, most of the time when you cook mince you have it in a stew, chili etc. So you have longer cook time in the pot after, that will break down the meat and make it tender. But if you don't brown it good before, you loose out on that nice juicy seared flavor. But i have never had a piece of mince be tough (even when i make it chunky) after browning it good and proper. But i do know if you make chunky mince and only cook it until its gray, the big pieces get a unpleasant taste. Hard to describe but its almost like wet dog but not quite :P This is if you taste it when its just mince in the pan though. Try it out, eat a piece when its gray, then brown it good and try again. Its gonna be soooooo much better tasting.
New hunter here thanks to finding your show on Netflix. My boys and I just finished the Colorado hunter safety course and picked up our small game licenses.
Reading your books and soaking up everything I/we can before our first big game hunt next season. So pumped!
Thanks for all you do!
David
David Glenn Don't get lost.
Safety priority #1. Have fun, dress warm, ethical shot.
Good Luck
Best of luck in all your hunting adventures :)
Glad your giving hunting and eating wild food a try. I don't think you will be disappointed. Good luck out there.
Life Outside with Bryan Thanks, man! We’re doing the mentor program and I’m taking a season off work to learn as much as we can. So much to learn, but we’re pumped! Thanks for the encouragement and Merry Christmas!
This is the only way make it anymore, one of the best recipes we have found for chili! It’s got a little spice but not too spicy for people who don’t like too much heat. It’s perfect, thank you Mr. Rinella!
I usually find sponsorships tacky but you guys manage to make them relevant and subtle. Good job!
Thanks. Appreciate it!
Agreed!
Found this recipe 4 years ago and it’s still a staple in my house it’s not too complicated and the taste is amazing!
I’ll never forget the chili my dad made once that he hasn’t made in forever. It had almost no beans, he used a shit load of elk meat, and a can of beer. God was it good. I keep telling him he should make it again sometime but he hasn’t. This winter I’m gonna either tell him to do it again or just get the recipe.
I made it!!! Tastes amazing and the whole house smells great!
Thanks for letting us know! So glad you liked it.
another great video Steve! I'm still working on shooting my first deer but seeing all of these recipes and hunts are motivation!
Thanks man. Good luck out there.
kevin rodriguez Did you manage to get a deer yet? Hope you had good luck. Take care!
+Tyler nope I haven't yet, I'm from NYC so any public land close to me gets bombarded come hunting season making it even more of a challenge just to even see a Deer, but there's always next season! Thanks brother
+kevin rodriguez and like wise
Damn, I'm in MD so not to far away. I was hoping to get one more before the season ended but, as you said if not, there's always next year. I wish Netflix would add more seasons of Meat eater already I've watched the ones they have 3 times now. They get me excited to hunt. Take care brother.
Appreciate ya man always learning my favorite!!
This looks awesome. This will be happening this weekend in my house for a little Pre-Christmas football feast. Thanks Steve!
Poblanos are just right! Good stuff, thanks!
every receipt is simple and very good, I have tried most of them. especially the ones in the complete guide books.
Best meat for chilli there is my wife has a killer recipe that has won cook off competitions consistently. Wonderful by its self but I love it on hot dogs. I have made myself hungery got to go to the store for spices. Have wonderful day and good hunting this year.
Made this today. Absolutely amazing Steven. Been loving all your content! You need to get Joe out for another hunt! Just don’t take him Turkey hunting lol!
Made this on the weekend. My grocery store didn't have Poblanos, so I just threw in a jalapeno for some spice. Was delicious. Heartburn city after a few bowls, but delicious!
Thanks! This is amazing chili! I’ve found that modifying the amount of chipotles can adjust the heat anywhere from “mild” to “scorching.” My little girls aren’t afraid of spicy and the 3 tablespoons called for in the recipe put this at a pretty respectable “medium” that they can still handle.
Going to try this recipe tomorrow and bring a batch into work! Thanks for the detailed recipe!
You bet. Let us know how you like it!
I made the recipe using ELK meat and everyone at work thought it was the best chili they had ever had! I gave full credit to you and passed on the recipe to many people! Thanks again
I like to make my Chili in big batches, save some in tupperwares in the freezer. Busy day, put chili in the crock pot on low in the morning before work. Get home, suppers done.
just made some beef chili with this recipe. it was awesome thanks Steve
Still a favorite
Great chili, I would add be mindful of the sodium content of the stock and beans. First time came out way too salty. I now use low sodium beans and stock then season to taste.
Ken Kesey has a great recipe for venison chili. You must try the venison chili!
one of my favorite chili recopies
Americans are so attached with fastfood.. Steve is showing how to eat from scratch... Thanks for the videos.
Fast food is so gross
@@missouribankfishing I agree with you man.... Fastfood maybe once a month is ok but not on a daily basis.
I’m trying this tonight and if it don’t work out, you owe me an Alaskan fishing trip Steve Rinella! 🎣
Not hard to imagine how good that would be after a hunt or scouting trip !
Good deal! Cooking this tomorrow thank you
That looks so good
So that's how you say cumin. Thank you!
My tradition with each deer that I get, at least with the bow, depends with the rifle, is making heart chili in the slow cooker. Use a little bit of ground then the whole heart diced into small cubes- in the slow cooker, then just refrigerate in the slow cooker and reheat it in there everytime I eat it, usually lasts 4 or 5 days, and gets better each time you heat it in the slow cooker
Pretty close Stevie...
Add 1/4 lb diced bacon, 2tbs cinnamon, 1/4 cup honey. Up the chipotles.
Omit oregano and def omit beans.
omit beans? bet no one is coming around for your chili, jeez.... terrible decision
nice, as soon as i subscribed he uploads a new video
Which portion of the deer do you prefer for the ground meat of this chili?
Hey Steve love watching your cooking videos but you need to tell us how much of what you're using
Is that a wood fired oven in your kitchen? Awesome!
I'm on it like Alaskahntr,I'm goin to make some for my hunting buddies, how spicy does it come out and do you use just regular chill powder or like cayenne pepper
Follow the recipe and you'll be fine. Don't use cayenne unless you want a lot of spice to it.
I love spicy food but I'll do your recipe I'm sure it taste great just wanted to be sure on the chili powder
If you love spicy, add crushed red peppers and a couple jalapeños adds a lot of good flavor.
Get rid of the beans and use dark beer instead of stock, and you've got yourself some badass chili right there.
Well, that looks devine!
World's most over-engineered chili recipe. Chili is easier than boiled water.
Simplicate this recipe by doing what we tested: Just dump all chopped, uncooked ingredients in a slow cooker and cook it to a minimum of 145F for 5 minutes. That's the easy version.
Cook it a few hours around 160 ideally.
130-170 or so is fine, or just make sure to hit 160F for a minute, or don't sweat it and simply make sure it's hot for a while. You can cook it up to maybe a day, as long as you keep liquids in it and don't scorch the bottom by having it too hot to or from accumulating heat over time raising the temp of the surface touching the ingrediants.
We grow everything from the onion, to the garlic and green pepps. The deer help themselves to the garden, so we kind of grow them too. The beans were a bit of work, but worth doing once. Just plant a bag of soup mix or red kidneys... they are EASY to grow, as long as you keep the hogs shot back.
Who the hell said anything about eating chili in the winter? I eat it during every season.
This is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and potato stew, decided I wouldn't eat it that night so I went with a slow cook so I could go to bed and put it away in the morning. I love that versatility! The sauté feature works great and adds tons of extra flavor to dishes, and I can easily sizzle meats in the bottom then deglaze for some restaurant worthy flavors.Big bonus - you can cook a whole frozen chicken in about 2 hours. Amazing! I've seen a couple videos, haven't tried it yet, but I will soon!
I hope this recipe is in your MeatEater cookbook. I went to Barnes & Nobles here in Austin to pick it up, turns out every store in the Austin area is sold out of it. Had to order off Amazon and I’m guessing they’re sold out as well, since I won’t get it for another couple of weeks.
Hey Steve, can you work with Netflix to get all of your shows? Me and my son enjoy watching your shows, yet we don’t have cable or dish.
Making tonight for dinner from 🏹🦌! Thank you!!!!
What kind of stock?
Why aren't the rest of all the seasons of meateater on Netflix because there only 5&6
Yeah they are getting worse about that type thing. I'm bout ready to cancel, they just raised rates again too, ..greedy corp
Netflix decides what shows and seasons they carry. We're hoping they pick up more.
Steven Rinella - MeatEater fortunately I saw the early seasons, we know it's not you causing Netflix's problems, just keep doing ur thing bro
Thanks for understanding. We're doing what we can...including producing these videos!
MeatEater what about amazon?
Better than Gordon fucking Ramsay. Good shit mate.
I like to use a dark stout instead of stock.
Mark C Interesting.. I may try that. I'm thinking about making chili for my first time. I was going to make my own stock but, dark stout sounds like a great idea for flavor.
Porters or black and tan work too.
@@MarkCatlos Spot the Irishman
@@MarkCatlos Let's go! PA!
Hey bud, I'm a big fan. Looking a little thin there. I hope you are well. Take care
Do you ever put it on noodles (maybe with some cheese and sour cream) or just eat it as is?
Add the juice of half a lime to the mix. You wont be sorry
that should help tenderize cheap cuts of veni steak... and maybe flavor nice tip
Hello from palestain
Hello!
Steven Rinella - MeatEater
I love you 😍😍
I like venison especially the whole cuts roasts, back strap steaks, cube steak it's great but for some reason the ground is always wangy or gamy it's a different flavor than the whole cuts. Maybe the processor I'm using???
Sounds like your processor is much more careful trimming the silver skin and fat off your steak cuts, whereas just throws everything in the grinder with the silver skin and some fat on it. From my experience this will give it that gamey flavor. I'm meticulous about trimming all that off even from the trim that goes into the grinder, makes a big difference.
VE - NI - SON CHI - LI !!!!!!!
Looks delicious 😋
haha "canned" tomatoes = supper fresh ; )
Give us a good moose recipe Steve ol buddy!
Moose deer elk recipes can all be interchangeable
Nice beans
2017, back when we had a real President.
I quit grinding venison. When I butcher a deer, there are always odd pieces of meat. Slip them into a carton and freeze. When partially thawed, slice into small diced size. Brown these and continue with a good chili recipe. The taste and texture is much better than ground meat.
Love your recipe but beans are known as foreign objects.
Beans don't go in chili...
*bean soup
Hello marry christmas
I wouldn't use canola oil super unhealthy
For all the real men saying chili doesn't have beans, good luck with that colon cancer.
lol that’s not how you get cancer
Chili has beans. But your colon cancer claim makes absolutely no sense.
Never go full retard
Looks good but is it has beans it must be stew, cause it aint chili ...
Not to piss on anyone's bonfire here but its called BROWN the meat for a reason, its suppose to get a good brown seared surface. Not gray like here. When you cook mince like this its boiled/steamed, not browned. Its like the most important step in any mince meat dish yet everyone slops out of it. And it dont matter if you cook it in a slow cooker for one million hours after, you dont get the seared/BROWNED flavor in it if you just grey the meat.
Agreed, I would also add some some crushed red poppers and depending on who’s eating some jalapeños for flavor.
How do you brown the meat instead of
making it gray? Cook longer or hotter??
You cook it longer. You have to get rid of all the moisture before the browning even starts. The venison here did not contain much moisture, but mince you buy from the store is packed full of it. Could easily take around 15min to get a good brown color on that. That's why most people cheat and just cook it for like 5min until its grey, its faster. But just as in a great steak, you want the nice charred/brown surface for the awesome taste. Same with mince.
MadlySevered I've never had venison, but I hate overcooking meat. Wouldn't "browning" like you described make it tough and lose tenderness like most other meats? Or is it different? I'm actually curious not trolling
If you make burgers or meatballs you need to watch the cook time so the patty/ball don't get rubbery or tough. But if you just cook mince as it is, your not really gonna get a big chunk of meat to chew on, so your not even gonna notice. But most importantly, most of the time when you cook mince you have it in a stew, chili etc. So you have longer cook time in the pot after, that will break down the meat and make it tender. But if you don't brown it good before, you loose out on that nice juicy seared flavor.
But i have never had a piece of mince be tough (even when i make it chunky) after browning it good and proper. But i do know if you make chunky mince and only cook it until its gray, the big pieces get a unpleasant taste. Hard to describe but its almost like wet dog but not quite :P This is if you taste it when its just mince in the pan though. Try it out, eat a piece when its gray, then brown it good and try again. Its gonna be soooooo much better tasting.
Can you zoom/shove that camera any closer to the food?! son of a diddly!
Sorry steve mine is better 🤪
FYI real chili has no beans.
I'm just going to represent Texas here and say: it's not chili if it has beans.
Go away Texas, you’re too Mexico
@@ViktoriousDead funny how we don't need your permission
@@ViktoriousDead and your too much of a dumbass too respect anything you say 😂
Beans don’t belong in chili
It ain’t chili if beans are included
That's toooo bad.