Texas blaze chili

[S-3 Ranch]

Ragingblaze chili mix recipe

is use elk , deer , antelope as a substitute for ground beef,

1.5lbs hamburger/venison chili grind/1 pound of pork sausage regular or hot
- 1-1.5 package(s) of Ragin Blaze Chili Mix
- 15 oz can of tomato sauce… or Zing Zang for more pop
- 2 can of Rotel drained
- 15-20 oz of Shiner Bock depending on how much liquid you like
- 1 medium-large sized onion cut into ½ or ¾” chunks
- butter
- heaping TBSP of diced garlic (fresh or jar)
- heaping TBSP of Tones Southwest Chipotle seasoning
- salt to taste towards the end of the cook if needed
- Optional: 2 cans of drained pinto beans ( for the non Chili Nazi types)

Directions:

Lightly saute chunked onions in the big pot with butter, throwing in garlic at the end of the render

Brown HB meat with onions and garlic (add a few dashes of salt)...do not drain.


Add Ragin Blaze, tomato sauce, Shiner Bock, Rotel and Chipotle seasoning to mix

Bring to a rolling boil stirring as it comes up.

Set to low/1 and let simmer for 1.5 hours stirring every 20 minutes. Add salt to taste at the end, if needed ( I don't). (Optional: if adding pinto beans, add in the last 30 minutes so they don't get over cooked)

 

[Khunter]

Photo?


I like your ‘where from’ as I migrated from Texas to Colo permanently in 1995 and we had a ranch between Mancos and Hesperus for many years. Perhaps still owned by the L’Amours, Some of best memories are ranch chores as a kid escaping Texas for the summer right through high school. Start work by 7 and finish irrigatng and whatnot and take off in the jeep or atv to spot deer and elk or fish till dinner time.

ain’t nothin’ traditional Texas Chili about a pot of tomato sauce and rotel. but sounds like it tastes good.

Shiner bock for liquid, you betcha, down with that.

this Pot ‘O texas red is pretty traditional.



14 lbs meat cut into 1 inch-ish cubes, browned and cooked in a pot till mostly fork tender, about 100 whole dried chile pods deseeded and steeped in hot water and a lot of the skins slipped off to make a paste added to the browned meat. Simmered till perfection, add a little masa near the end.

added spices etc. after added the fresh stewed and blended chiles and late in process so do not cook out the flavor
cumin
salt
pepper
chopped garlic
oregano
added along the way once the meat is closer to tender and ready to eat.
added masa, mixed first with pot juices to avoid clumps in the last 15 or so minutes to add that earthiness texas red is onown for and to thicken to desired consistency.

beer makes it into the pot often enough.

When I want to bastardize it away from being a traditional texas red I may put in onions and rarely beans, especially if it is to be precooked and frozen hunting camp food and looking for nutrients.

This was a previous batch. Making more today with cubed moose. Anymore i do a shortcut and stew the whole chile pods in water to soften, having removed much of the seends and all stems then blenderize them and thus incorporate the skins as it can me a time consuming PIA slipping the skins for large batches.

Love Texas chili.