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You Will Love My Best Crock Pot Deer "Venison Stew" Chili, Slow Cooker Rocks

Updated on February 9, 2015

Stew & Chilli Season

With the seasons changing in the Midwest United States, from the generally hot and sticky days and nights of late summer, to fall and the down right cold and frosty mornings, chilly afternoons and those Norman Rockwell type, throw another log onto the fire nights. That has me breaking out my trusty crock-pot. You see, the family and I absolutely love my deer "Venison Stew" meat chili it is one of our favorite comfort foods, this time of year.

Fresh picked vegetables from the garden

The secret is in the chili sauce, wemake using our own garden fresh vegetables, and preserve ourselves using the hot water bath canning process. Starting our tomato and pepper plants from seeds in late February, the roma tomatoes sometimes called sauce tomatoes, jalapeno and Anaheim chili peppers are the heart and sole of our homemade chili sauce, which is the secret ingredient used to make my deer (venison) chili.

When making a fresh from scratch batch of chili sauce. Use six pounds of vine ripened freshly picked roma tomatoes from your vegetable garden. In the event, you do not have your own vegetable garden, consider picking some up from the local farmers market. On the other hand, simply use 5 16oz cans have canned tomatoes you can pick-up at your local supermarket.

The first step in processing freshly picked tomatoes is to wash and core them. Next, we must remove the peal from the tomatoes. At our house, we prefer to use a sauce master. The sauce master makes removing the peals, seeds and pureeing the tomato all in one operation, a fun job for the kids. Making processing the tomatoes much faster and easier than the blanching method that only blisters the tomato peal, witch makes removing them easier than pealing with a pairing knife or vegetable peeler but still leaves you with removing the seeds and running the tomatoes through a blender to puree them.


Cooked low & slow

Making Chili Sauce

Break out the crock-pot, dust it off and find a safe spot on the counter, away from the kids, and all those curious passers by, you know who I mean. Plug it into a good electrical outlet, turn it on, and let it warm up while you chop a few onions, jalapeno and Anaheim chili peppers.

In my house, the kids do not like the peppers, so I leave them out when making chili for them. Otherwise, the boys and I rather like to start with one-quarter cup of jalapenos cut up in pieces about the size of your average raisin, a quarter cup of Anaheim chili peppers and a large red onion cut into the same raisin sized pieces. If you like, it hot, add another quarter cup of the jalapenos and a quarter cup of your favorite hot sauce, if you dare.

Combine the tomatoes, jalapenos, aniheims and onions in the crock-pot, and mix in a pouch of Mrs., Wages chili seasoning mix along with two tablespoons of granulated sugar. Cover the pot, and walk away and let the crock-pot work its magic for a couple of hours. On the other hand, in the event you have other things you must do, simply turn the crock-pot on low, and leave it all day if you need to go to work or have a ball game. When you get back home, you will have about five pints of chili sauce waiting for you.

Homemade from scratch chilli sauce

Canning and Preserving Chili Sauce,

Around our house, we enjoy canning and preserving our foods we grow and make ourselves. Canning our own chili sauce is no exception. After the chili sauce has cooked in the crock-pot or saucepot and thickened to the proper consistency, it is time to put the sauce in the canning jars.

I know there are those among us, who do not feel like canning there food, they think it is too much work, or they simply do not have the time, you know who you are. I have good news for you, you too can easily preserve your favorite foods, pick-up several ball freezer containers fill them with your favorite food and put it in your freezer. This method works great for left over soups, stews, and best of all chili. Oh yeah, before I forget to mention, the ball freezer containers work great for preserving fresh strawberries and blueberries as well, and we love blueberries at our house, how about you?

Back to canning our chili sauce, we use ball quart canning jars at our house. Before putting the chili sauce in a jar, it must be sterilized, and hot. The dishwasher is our preferred method, but you can use a stockpot, or hot water bath canner filled with boiling water to accomplish the same thing.

While the canning jar is drying in the dishwasher, put a small saucepan on the stove about half full of water and bring it to a boil. We will use it to sanitize the jar lids and rings, some feel you do not need to sanitize the rings, but it makes my little girls feel better when we do, it has something to do with germs and food getting too close to one and other. All I know it makes my little girls feel better about the whole hot water bath canning method.

Putting the chili sauce in the quart jar, using a canning funnel and ladle, fill each jar to within a half inch from the top of the jar, just below the threads on the jar works for us. First, wipe the rim of the jar with a clean damp kitchen towel. Take the lid, ring out of the boiling water, put the lid on the jar, and secure it by tightening the ring snugly on the jar. There is no need to over tighten the ring to seal the lid. The lid will seal after spending fifteen minutes in the hot water bath canner.

Fresh deer meat and homemade sauce

How to make deer (venison) chili

Ingredients you will need,

  1. a quart jar of your homemade chili sauce
  2. 2 pounds of coarsely ground deer meat (venison) browned; you can use bear, elk, moose or turkey meat if you like.
  3. Three 16oz cans of your favorite chili beans, or leave them out it is up to you, but if you do leave out the beans add another pound of meat.

Combine all the ingredients in a large stockpot or crock-pot; simmer on medium heat until the chili starts to boil and reduce the heat to a gentle simmer. Turn off the heat and let stand for about ten minutes, just so you do not set your mouth on fire. Leaving in a crock-pot overnight will reward you with a stick to your ribs pot of spicy goodness.

Can and preserve your own food and feed your family healthy nutritious foods. Mike

Deer camp chili 30 minute chili

Comments

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    • Teddletonmr profile imageAUTHOR

      Mike Teddleton 

      7 years ago from Midwest USA

      JSunhawk home made biscuits and a hot bowl of venison chili, now that is good eats. Thanks for stopping by and posting your comment.

    • J Sunhawk profile image

      J Sunhawk 

      7 years ago from South Carolina

      Nothing like a bowl of hot venison chili on a cold night. Add a few home-made biscuits with butter and everything is fine.

    • Teddletonmr profile imageAUTHOR

      Mike Teddleton 

      7 years ago from Midwest USA

      timonweller thanks for stopping by and leaving your comment, deer (venison) chili is a big hit around our house, try it I think you will enjoy it as well...

    • profile image

      timonweller 

      7 years ago

      Looks delicious.

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