Recipe of The Month

The Kill Hole Kitchen

 

 

Smoked Venison Chili 

           

     We're not trying to reinvent the wheel with this chili recipe-we start with a tried-and-true base.  Make whatever base you like or prefer.  What sets it apart is a small twist that makes a big difference:  Adding smoke to bring in a deeper, richer flavor.  

We start by grinding up more beef fat to add to the venison.   You need it to stick together for what comes next.    Form a big loaf of meat to place on a rack above you pot of favorite chili base.   Now smoke it in your smoke till the meat is done and a lot of that fat has rendered down into your base.   Break up the meat in the chili and enjoy.