Best Chili Recipe Cooking With Texas Elk and Moose | Deadly Delicious

As temperatures start to drop there’s nothing as hearty, filling, and soul-warming as a good bowl of chili. When some of the ingredients you have hunted, harvested or grew yourself it makes it that much more delicious. Depending on the process in which hunted… it might have even been deadly and delicious. This variation of my family’s recipe goes back to my dad competing in chili cook off‘s. Kennedys aren’t ones to just show up to get an achievement with metal. We always want to win.

Recipe:

2lbs Wild Elk
1lbs Wild moose sausage
2 (15.5 oz) cans of Chili Beans. NOT CHILI, Not chili, and beans, chili beans.
1 sweet onion
2 cloves garlic
1 (15.5 oz) can of kidney beans
2 (28oz) cans of DICED TOMATOES
2 small cans of diced green chilies (NOT jalapenos)
2’ish tablespoons of chili powder
1’ish tablespoon of liquid smoke
1’ish tablespoon of cumin
½ cup brown sugar
Add salt pepper, garlic salt to taste

Dice 2 sweet onions, cut and fry until brown. Cook Garlic 2-4 cloves with onions.
Combine everything into a crock-pot.
Cook on high for 30 minutes.
Dice 2 sweet onions, cut and fry until brown. Cook Garlic 2-4 cloves with onions.
If you use beef, deer, pork, or lamb (cube/chunk), cook with some garlic salt, and oil. Slightly undercook them (rare/medium-rare).
Cover and cook everything together for about 4 hours on medium or 2 hours on low. 20 minutes before you are ready to eat, add a couple tablespoons of flour if you need to thicken bring to a boil, and stir it in.