Blackeagle's Venison Chili      serves one standard patrol (6-8)

        Home prep time: approximately 1 hour 30 minutes

        Campsite prep time: approximately 45 minutes

        1 pound venison chili meat (scraps, ends, etc.; sinew and "strifling"

                                    removed -- see below!)

        1 pound (or more) chili-grind beef

        2-3 Tbsp pork roast fat / salt pork / "fatback" / bacon drippings

        2 large onions, finely diced

        Water (see below)

        3 normal cans tomato sauce (6-8 oz.?) OR one can tomato soup

                (sauce preferred!)

        Favorite chili seasoning (to taste, enough for two pounds of meat)

                I prefer William's

        2 Tsp Thyme

        2 Tsp Liquid Smoke (opt.)

        2 Tsp garlic *powder* (adjust to taste)

        Additional spices to taste / as available

        OPTIONAL: two cans "Ranch-Style" Beans



The key to using this recipe on a campout is previous preparation of the 

venison! A day or so prior to leaving, place venison in large pot & cover 

with water. Bring to boil, reduce heat to maintain a slow boil at least 

30 minutes.  Remove meat (if possible, save broth! and use in chili pot 

later) Using a normal blender, or possibly a food processor, at low speeds 

process a handful of meat at a time: settings of whip or chop should be 

enough! After each handful is thoroughly chopped, empty into bowl and remove 

remaining sinew (if two people are working together, one keeps the blender 

going while the other "sifts"). Package resulting chopped meat and refrigerate.



(Purists may wish to remove the sinew / etc. by hand before cooking the 

venison. I have tried it both ways. Hand me the blender!)

Ready to cook at camp? Melt pork fat / drippings in bottom of chili pot; 

add beef and fry until browned. Remove excess grease (opinions / styles 

vary: I try to keep at least a tablespoon or so in the pot), return to 

fire. Add prepared venison, venison broth (if kept / brought), onions, 

and enough water to cover completely. Bring to boil, add tomato sauce and 

spices, and simmer 10-20 minutes, stirring often enough to avoid burning 

to the bottom of the pot.



Heat beans in separate pot ("If'n ya want beans in yer chili, mix 'em 

yerself!": I'm a purist about some things, and *good* chili should not 

require beans). Serve with plenty of crackers, twist bread, or similar. 

Other items that may / should be available "on the side" would be chopped 

onion, cheese, and similar condiments. Fruit or other "light" dessert is 

suggested.



Enjoy!

Pax ... Kihe