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The Water Cooler
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Venison Chili
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<blockquote data-quote="Shadowrider" data-source="post: 3044093" data-attributes="member: 3099"><p>I'd ditch the suet and pork fat and substitute 1/3 lb of chopped real bacon. And I just HAVE to have tomatoes and cumin in mine. If you really want to set it off, go easy or ditch the salt altogether and add a little fish sauce (probably 2 TBS max), use low sodium chicken stock, roll all the meat up into a ball or large pattie and cook on a grate over the top of all the rest in a dutch oven on the grill with some smoke wood. When the meat gets to about 150 internal crumble it up, put it in the pot and simmer for about 30 minutes. Your recipe has definitely got potential. <img src="/images/smilies/thumb.gif" class="smilie" loading="lazy" alt=":thumb:" title="Thumb :thumb:" data-shortname=":thumb:" /></p><p></p><p>Edit: Crap I just saw you are using cubed meat. In that case cook it over the top and cube it afterward. Drape the bacon on top of the meat while it's cooking.</p><p></p><p>Edit again: On the fish sauce, go easy as it's potent and salty. You won't taste the fish at all but it'll meld all those flavors. It's like magic or something.</p></blockquote><p></p>
[QUOTE="Shadowrider, post: 3044093, member: 3099"] I'd ditch the suet and pork fat and substitute 1/3 lb of chopped real bacon. And I just HAVE to have tomatoes and cumin in mine. If you really want to set it off, go easy or ditch the salt altogether and add a little fish sauce (probably 2 TBS max), use low sodium chicken stock, roll all the meat up into a ball or large pattie and cook on a grate over the top of all the rest in a dutch oven on the grill with some smoke wood. When the meat gets to about 150 internal crumble it up, put it in the pot and simmer for about 30 minutes. Your recipe has definitely got potential. :thumb: Edit: Crap I just saw you are using cubed meat. In that case cook it over the top and cube it afterward. Drape the bacon on top of the meat while it's cooking. Edit again: On the fish sauce, go easy as it's potent and salty. You won't taste the fish at all but it'll meld all those flavors. It's like magic or something. [/QUOTE]
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