Like most competition chili recipes, ingredients will be added in “drops,” or stages. This recipe has three drops. The best chili recipes use this method so you achieve the right amount of flavor at the right time. If you overcook or undercook some spices, they can be bitter. To ensure you get the best chili, make sure you drop as directed. For this chili recipe, use a 4-quart pot.
In a large skillet, separately brown 1 pound of ground Venison, 1 pound of Buffalo and 1 pound of Wild Boar (or ground chorizo pork sausage). To each skillet, add 1 teaspoon of AJ’s Steak Spice. Finely chop 1 small white onion and 2 cloves of garlic. Divide the onion and garlic mixture, cooking about a third of it with each type of meat. Drain the grease from each skillet, and add the meat to the 4-quart pot. Repeat until all three types of meat have been added to the pot. Stir to combine.
Add one 14.5-ounce can of beef broth and one 8-ounce can of salt-free tomato sauce.
Add 1 hot pepper (Serrano or Jalapeno) to the pot and bring to a boil. Once boiling, add Drop 1.
Drop 1:
1 tablespoon of onion powder
2 teaspoons of garlic powder
1 tablespoon of chili powder
Bring to a light boil. Cook uncovered for 30 minutes, then cover the pot and reduce heat to simmer for 1 hour.
Remove the pepper from the pot. Crush the pepper and add the juice to the pot.
Add Drop 2.
Drop 2:
2-1/2 tablespoons light chili powder
2 teaspoons cumin
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 cube beef bouillon
1/2 cube chicken bouillon
1/2 teaspoon brown sugar
1/4 teaspoon cinnamon
1 tablespoon Dean Jacob’s Spicy Garlic
1 pack Sazon Goya
16 ounces fresh salsa, finely chopped
Continue boiling lightly with lid on for 30 minutes.
Add Drop 3.
Drop 3:
2 teaspoons Mexene chili powder
1 teaspoon cumin
Salt to taste
Cover the pot and simmer for 90 minutes. Serve and enjoy!
