Stew Meat Chili. Yeah, that's right. In this video we're gonna show you how to make the
very best homemade venison chili using stew meat. That's right, venison stew meat
Now you could use beef stew meat if you wanted to, but today we're making
venison chili. Our big chili recipe is made with beans and in a cast-iron deep
skillet. So let's get started. You guys ready? Let's go. So the very first thing
we need to do is get our stew meat out. And actually I've got a little small
piece of tenderloin that was left over. And so we're gonna get this cut. These
vacuum sealed packages are really great for meat like this. So we're gonna wash
it up and we're gonna get ready and cut these into smaller bite-sized pieces
kind of like our stew meat is. And use our last little bit of tenderloin. That
ought to go real well in this chili. Any kind of stew meat like this makes really
great chili. And so look at these little pieces of tenderloin. Man, that's gonna
work out real well in this chili. Okay, well we've got this rinsed and cleaned
up. And I want you to look at this stew meat now. Venison stew meat. And of course
we've got a little bit of tenderloin mixed in here as well. But folks, I'll
tell you what, if you've never had stew meat chili, you need to do this. Whether
you use beef stew meat or if you have access to venison, either one, you ought
to give this a try. It just makes chili, it takes it to a whole different level
And so we're gonna get ready and start taking this over to the
stove. Get ready to brown it down and cook it up and get this pot of chili
going. Our ingredients here is chili powder and we've got cumin. I'm gonna add
a little bit of that. We got some beef broth. We like to add to our venison or
beef, whichever one. Got some tomato paste. We got some Rotel, some pinto beans
some ranch style beans, some yellow onions, some garlic. And I didn't have any
tomato sauce, so I'm using the pasta sauce. Got our three inch deep skillet here
I'm gonna get ready and heat this up. Add a little bit of bacon grease to it. You
guys know I love my bacon grease. Don't get rid of your bacon grease. Be sure and
strain that and save that. If you cook bacon or like bacon, you can't beat this
for browning meat with. And just the flavor itself alone is worth it. So we're
gonna add about two tablespoons of bacon grease. Get this heated up. That way we
can start to cook our venison down, brown it up a little bit, soften it up, along
with our onions and our garlic. Once this oil gets heated up, and I like to cook everything all approximately on
medium to medium-high. You don't want to get too hot. Anyway, we'll begin to
add this stew meat in here and start to brown this down, soften it up. Of course
this being a young deer, you know, it's pretty tender anyway. So go ahead and add
our onions to this. And we're gonna add just a, probably a tablespoon, a big
pretty big tablespoon. I like garlic. I don't know about you guys, but I like
about a tablespoon of garlic in my pot of chili. So we'll go ahead and add that
to the mix and get all this kind of stirred up, mixed up, and let it do its
deal. Well, I better grab my wooden spatula. Where's it at? Okay. Alright, let's take and get this
wooden spatula in here. And for all these people who say you can't use metal in
your cast iron, but you can. But anyway, I like this little wooden spatula. Tricia
got me. So we got all this stuff combined together and get it mixed up into the
bacon grease and let it start to cook down. Give us a decent little color to it
before we add all of our other ingredients and things to the pot. I like
to soften my meat up a little bit. Get it kind of tender, I guess, if you will
And salt hands it in with the onion certainly helps. We'll get that done. Once we get
the brown, the meat brown, we'll add all these other ingredients to it and get it
mixed together. And we'll come back in just a little bit and show you what that looks like. Okay, well the sous-vide has begun to brown down pretty good. The onions are
getting soft. And so we're going to go ahead and add some of our other
ingredients. I've got a can of Rotel and I'm not draining anything today. We're
going to add juice to everything. I got my spaghetti sauce here. Got a can of
pinto beans. And we got some ranch style beans and these have jalapeno peppers in
them. So I love my jalapenos and that Rotel has actually got a little bit of
heat to it, not a lot. But I'll try not to do too much because not everyone likes
heat. So get the rest of this out. Then I got a can of tomato paste here. We're
going to put that in as well. And kind of give that a little bit of a stir just to
incorporate that a little bit. The next thing I want to do is add just a little
bit of chili powder. I'm probably going to do three tablespoons of that. There's
one, two, three, we're going to go with four. How about that, huh? Four tablespoons of chili
powder. Then I want to do one good tablespoon of cumin. The next thing I
want to add is a little bit of beef broth. Probably about a half a cup to a
cup. That's probably pretty good right there. We'll go ahead and get this stirred in
Let this come to a good boil and then we're going to just let it simmer for a
while. Well we've let this simmer for about four hours and boy it is looking
good. I mean it is thick and rich. Look how thick that is. Look at them chunks of
stew meat. Now let's get some of this plated up. If we can add this to a bowl
here. Look at that right there. Man, fine chunks of stew meat. That's going to be so good
Look how thick that chili is. I mean you could eat that with a fork but I don't
recommend it. I recommend eating it with a tablespoon. We'll add a few little pieces of
green onions. Let's get that stew meat chili. There you go man. We've got some green
scallions, green onions chopped up in on that for some garnish. A little bit of
sharp cheddar cheese in that. Stew meat chili. So let's taste it and see what it
looks like. Of course it's so thick. Look at that. I mean it's just, wow, little small
chunks of venison stew meat and that sauce, man, that sauce is so thick. Wow
You know, like I said, you could put regular beef stew meat in this if you
wanted to but if you have access to venison, wow, this is un-freaking
believable. Yes sir. Yeah, this is really good right here. Kind of like that old boy
down in Louisiana, you know, old stale cracker. He says that's so good right
there, you can put it on a cracker dude. And then he also says that's money dude
right there. I guarantee it is, folks. You can't beat that. Check this video out
right here and we'll see y'all over there. Y'all have a great day. It's Mike over here at Mr. Cashtine. We're gonna enjoy a bowl of venison stew meat
chili. Whoo! Rock on. Mmm, don't hate me