Well, it's simmering.
It's @Displaced Texan "Modified" chili recipe because I'm sure he is taking his spice list and ratio to the grave with him.
Will post ingredients a little later.
The ingredients.
2 pounds ground venison
2-3ish pound cubed up beef rib from the chain of a HUGE slab of ribs wife bought back during start of pandemic at Restaurant Depot.
3-4ish pound venison back strap
1 pound vension tenderloin
1 can Rotel Original (10 oz)
1 can Store brand Rotel (14.5 oz)
1 large red onion diced
2 medium whie onion diced
2 tablespoons diced garlic (from a store bought jar)
2 cups water
2 cups of wife's tomatoe sauce (she just made a lage pot the other day)
2 beef bullions cubes
1/2 cup maza flour (I used yellow)
1 bottle of Yuengling Hersey Porter
The Chili Seasoning (I DOUBLED all the below as recipe said it was for 3 pounds meat in a beanless chili and I had easily doube that amount of meat)
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspon paprika
1 teaspon cocoa powder
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
I got the chili mix recipe from the interwebs from this web site:
https://www.rachelcooks.com/2019/04/16/chili-seasoning-recipe/
I ommitted the garlic powder and onion powder becuase I used fresh onions and garlic already.
Instructions:
Brown all meats, cut the browned venison back strap & tenderloin into cubes and browned a little more.
Sautee the onions & garlic with a generous amount of butter (3 tablespoonish)
Add the water, the Rotel, tomatoe sauce and beef bullions to the meats
Stir all together and place over low heat to simmer & stir occassionally.
I simmered for a total of 3 hours.
Around 2.5 hours I placed the 1/2 maza flour and full beer into a bown and mixed together.
I added about a quarter of the maza flour / beer mix at a time to the Chili stiring each time.
Simmer for another 30 minute or so.