Flashhole's World Famos - Butt Pucker Chili aka Burns Twice Chili

2-3 pounds of your favorite red meat (wild turkey works well too) diced into chewable size pieces

brown meat in skillet to cook off water, once browned, add some salt and pepper to taste and 1 - 1.5 oz of chili powder, cook for an additional 5 - 7 minutes on low heat to gorge meat with chili powder.

put meat in pot with 1 medium onion (diced), two 14 oz cans of stewed or diced tomatoes, one or two (whatever you prefer) 14 oz cans of dark red kidney beans, 5 - 7 diced hot peppers (I prefer a mix of hot Hungarian peppers, Jalepeno peppers and one Habenero pepper), an additional 1 - 1.5 oz chili powder ....... salt to taste. Water will cook down so add a couple of empty bean cans of water during cooking.

Cook on low heat stirring occassionaly for 4 hours or until tomatoes are cooked down. If your eyes water when stirring the pot you have a good mix of peppers.

Serve with butter, sour dough bread or saltine crackers, lots of beer, and a box of Kleenex.

Serves 4 hungry men.

Boy I love good chili flash. I'm going to try your recipe this weekend. I've still got some ground deer in the freezer.

When I worked over at Seattle I managed a commercial building just below the Pike Place Market. There was a chili place there called World Class Chili that served a bunch of different kinds of chili. The owner had won a bunch of chili cook-offs all over the country.

You could get your chili seasoned mild, medium, hot or "do you want to see God". The mild was plenty hot for me and it was good. It was all no bean chili and you could have it over rice, beans or macaroni and it came with some of the best cornbread on earth. That place is one of the few things I miss about being back in Idaho.

Thanks for the recipe.

Hi Bob

I like it hot, to coin your phrase, do you want to see God! But......I also like to to taste good. You will like it if you try it.

I'm going to have to try that recipe flashhole, but probably not in elk camp in a confined sleep tent. :p

Should I be lucky enough to get a deer or elk or both this fall, this recipe will get a try. Maybe even if I'm not so lucky, some beef will give it the test! Thx for the recipe.

I'm going to have to try that recipe flashhole, but probably not in elk camp in a confined sleep tent. :p




Chicken!

Can't blame you.....it will have that affect. :)

Side note - This year our daughter raised a couple of lambs as a 4-H project. Sold one, have one in the freezer. We got quite a bit of ground lamb for some reason and were looking to do something with it. My wife used it to make a meatloaf. My goodness....I never tasted such a good meatloaf, much better than ground beef. I'm wondering if venison will be as good.

When I was a young guy before I got married I worked a a local sawmill and lived in a little one room bachelor cabin right near the mill.

I usually kept a pot of chili on the stove and as it got smaller I kept adding Tabasco sauce every day. A friend I hunted with came up for the weekend and their wasn't much chili left and the Tabasco was on the table. He got him a bowl and told me he liked it hot and doled out a teaspoon of Tabasco in his bowl.

Well by that time there was probably a whole bottle of Tabasco in that chili. He sure turned a pretty shade of red. I know durn well he caused my water bill to go up that month.

I got to say I snotted my Pepsi.

there is going to be a chili cook off in FT DODGE IA. this weekend or next.. the fire dept here has a team entered and they do make some really good chili.. the public gets to go a sample all the chili they want vote on whose is best.. i've been to it a couple of times and it's a fun time ....

We got our first good cold front this weekend. Lows are going to be dipping into the upper fifties the next week :D so I put Chili makings on the grocery list.

Just ate enough chili to kill a normal man. The wife may choose to sleep on the sofa tonight. :D

I generally lean toward milder chili. Thirty years ago when I was in Texas for a few years, I felt that if one didn't sweat while eating Mexican (or Tex-Mex) cuisine, it wasn't hot enough. Since I now need daily medication for heartburn/indigestion, I now make milder chili.

I tried a new chili concoction this morning that turned out excellent, so I'll share it here. I know most chili cooks have their own secret recipes, but in my opinion this is too good to be kept secret. Brown about 2 lbs ground venison (I used tough old bull moose, but any venison should work) in olive oil and add 2 medium onions (cut into chunks) to pan before done. Transfer browned meat and onions to crock pot and add a large can (28 oz) of baked beans, a large can of whole mild green chilies (27 oz)(seeds and stem removed and cut into chunks), 2 14oz cans of canned diced tomatoes, an 8oz can of tomato sauce, 1/2 tsp paprika, 1/2 tsp chili powder, 3 tbsp dark brown sugar, 1/2 tsp garlic powder, 1/2 tsp salt, 1 tsp Tabasco sauce. Turn Crock Pot on high until the chili simmers and then turn the heat down and cook for 3 or 4 hours.