Deer Hunter's Delight Chili - copyright 1990, John Rynes (reprinted with permission)

http://www.io.com/~wallen/chili/contributed.html#9

The quick, stick-to-your-ribs meal for hunters on-the-go!

Chili! The very mention of the name is enough to make strong men's eyes water, make 
timid appetites cringe, and send dogs scurrying towards the door with their tails between 
their legs. And a big pot of the stuff is also the perfect meal in camp or country home 
during the deer season. Not only is chili a hearty meal, it can be quickly re-heated (chili 
actually improves in flavor after the third, fourth, etc. heating), for hunters on-the-go.

Pungency? Yes! Good chili ought to be a little boisterous; true chili should also be spicy. 
Here's a barn-burner of a recipe which includes these classic elements: 


2.5 to 3 lbs beef sirloin tips, round steak, or brisket (after the first day of the season 
you should be ready to make a new pot using venison instead of beef) 
1.5 lbs fresh ground pork 
1/2 cup olive oil 
3 medium onions, chopped 
1 clove garlic, chopped 
3 to 6 jalapeno peppers, seeded and chopped (or 1 4-oz can of jalapenos peppers) 
3 to 4 medium sweet red bell peppers, chopped 
1 or 2 green bell peppers, chopped 
4 to 6 long green peppers, chopped 
1 medium zucchini, cubed 
35 oz canned whole Italian tomatoes (must be Italian!) 
1 8-oz can tomatoe paste 
1 tbls maiserena (masa) flour 
3 bay leaves 
1 tbls crushed oregano 
1 tbls salt 
1.5 tbls cumin 
1 tbls red wine vinegar 
1 tbls brown sugar 
1 tbls fresh ground black pepper 
3 to 4 tbls chili powder 
1.5 tsp dry mustard 
1/2 cup beef broth 
1/2 can beer (preferably Heilman's Old Style) 
3 oz bourbon 
1/2 oz tequila 

Cut meat into one-quarter inch cubes and brown in a tablespoon of olive oil with one-half 
the chopped garlic. Take meat from the skillet, reserving the cooking juices. Brown the 
ground pork, stirring and breaking it up as it cooks. Drain and discard the fat. Mix cooked 
pork with cooked beef (or venison) in a large ten-quart kettle. 

In another skillet, saute chopped onions with the remaining garlic, chopped jalapenos 
(see note below), sweet green peppers, long hot peppers, and zucchini in the remaining
olive oil until golden. Then add the meat. 

Place the pot on low burner and add Italian tomatoes, crushing some of them in your 
hand as they come from the can. Mix the flour with a little tomato sauce, tomato paste, 
bay leaves, salt, cumin, oregano, vinegar, brown sugar, black pepper, chili powder, and 
dry mustard. Then add one-half cup of the beef cooking liquid, tequila, bourbon and 
beer to the pot. (NOTE: If using canned jalapenos instead of fresh, add them now.) 
Cook slowly for four or five hours, depending on the desired degree of thickness, stirring 
thoroughly and frequently to prevent scorching or sticking. Sample frequently. Add beer 
to adjust consistency and correct seasoning constantly. 

For a much hotter flavor, add a few more jalapenos and some crushed red pepper. 
CAUTION: Fresh jalapeno peppers contain an oil that produces a strong burning 
sensation on the skin. Do not rub your eyes or touch other tender (!) parts of your 
body -- washing, even with lemon juice, is said to bring no relief. 

Most of the cili-eating deer hunters I know serve this piping hot with cold beer and 
corn bread. Some simply use crackers and more bourbon and tequila. Many even 
like a bit of grated cheese and chopped onion sprinkled on top. 

This recipe yields about one and a half gallons. If ou have any left over, it can be 
frozen for later. 

This is an outstanding recipe, and once you have tasted it you'll throw stones and 
empty beer cans at almost every other recipe!