I made my Grandpa Cotter’s Deer Camp Chili recipe the other day.
Either there were a lot of guys up at that deer camp or they were astoundingly hungry.
I ended up making a vat of the stuff. (Perhaps I exaggerate a wee bit.)
It’s pretty good, although it is truly Michigan chili – not spicy at all. Which, of course, is just fine with me (Michigan girl that I am).
My husband wanted to know where I was going to get the venison for the chili, and I had to explain that, no, this is the chili they ate while waiting to get their deer. At least, that’s the assumption I’m making because I am not eating ground up Bambi in my chili, thank you very much.
I love the “manly” directions too – a can of this and a big can of that – none of this namby-pamby accurate sizes for manly-men.
GRANDPA COTTER’S DEER CAMP CHILI
2# ground beef
1 large onion, chopped
4 cloves garlic, chopped fine
4 C pinto beans
1 C dark red kidney beans, with liquid
2 large cans tomato puree
2 T chili powder
½ t black pepper
1 T chicken bouillon
1 T brown sugar
1 t cocoa
Brown beef, onion and garlic. Stir in tomato puree and spices. Bring to a simmer and cook 1-2 hours. Stir in beans and liquid. Continue cooking 2 hours more. Serve with chopped fresh onion and cheese.
I made mine in the crock pot, so it simmered most of the day. It was good, but I expect it’ll be even better now that it’s been the refrigerator for a couple of days.
Guess I’ll find out, since tonight we’re having Chili Cheese Dog Bubble-Up Bake to use up some of this chili.
With the colder weather, Leo has gone back to sleeping under the covers, so fair warning Leo – chili is on the menu again tonight!