I just used a big stock pot.
It was 2 pounds each of ground chuck and ground deer, 1 pound of Blue & Gold sausage and about 5 slices of bacon diced into 1 inch squares.
It was 2 pounds each of ground chuck and ground deer, 1 pound of Blue & Gold sausage and about 5 slices of bacon diced into 1 inch squares.
Did you precook the bacon?
No, I put it in the pot with the rest of the succulent dead animal flesh.
I just made the chili for a second time this fall. Didn't put bacon in it.
I use half sausage and half hamburger for the meats. My ingredients change on amounts. Always meat, beans, diced tomatoes, cumin, chili powder, salsa, etc.
I use half sausage and half hamburger for the meats. My ingredients change on amounts. Always meat, beans, diced tomatoes, cumin, chili powder, salsa, etc.
I alternate betwixt salsa and Ro-Tel.
This batch was a Ro-Tel batch. I also added a can of Italian diced tomatoes. They are canned with oregeno, basil and parsley.
This batch was a Ro-Tel batch. I also added a can of Italian diced tomatoes. They are canned with oregeno, basil and parsley.
Thick cut, lean bacon can make a good chili fantastic. I add it to 3lbs of lean ground beef. I have tried brats in the past and it was unanimous that it didn't work. A cased sausage just doesn't do well in a chili.
When I make my "garbage" chili with left over BBQ the hotlinks I use are sliced. I go ahead and dice them as well, it's outstanding.
