The Big Game Barbeque Meat Chili Recipes

BARBECUED BEEF CHILI

Steps:

• Combine the first five ingredients; rub over brisket. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender., Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos. Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

WILD GAME CHILI

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
• Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
• Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
• Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.

BBQ BEEF CHILI

Steps:

• In a stockpot or Dutch oven over medium-high heat, add the oil, garlic and onion. Sprinkle with salt and pepper and saute until the onion gets tender and aromatic, 3 to 5 minutes. Add the tomato paste and stir well. Add the ground beef and cook until browned, stirring frequently and breaking it apart, about 5 minutes. Add the chili powder and cumin and stir until evenly distributed. Stir in the tomato sauce and broth and lower the heat to a simmer. Cook, stirring occasionally, 30 minutes. Stir in the barbecue sauce and cook for an additional 10 minutes. Serve hot.

BIG GAME DAY CHILI

Steps:

• Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
• Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.

SLOW-COOKER PULLED PORK CHILI

Steps:

• Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
• Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
• In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
• Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.

KIELBASA FOR THE BIG GAME

Steps:

• Place the kielbasa into a slow cooker. Add the grape jelly and barbeque sauce.
• Cook on Medium until hot, about 2 hours.

THE BIG GAME BARBEQUE MEAT CHILI

Steps:

• Stir baked beans, kidney beans, cannellini beans, barbeque sauce, and brown sugar together in a large bowl.
• Heat a large skillet over medium-high heat. Cook and stir beef, sweet Italian sausage, and hot Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; pour meat mixture into a slow cooker. Cook and stir kielbasa in the same skillet over medium-high heat until browned, 5 to 7 minutes; add to slow cooker. Top meats with chopped bacon.
• Pour bean mixture over meats in the slow cooker and stir to combine.
• Cook on Low for 10 to 12 hours.