Good gracious, Charles, that's crazy hot! May have to share that one with my dad. I think I will keep the first recipe, and modify the seasonings a bit. I really like the sound of the second recipe, but unfortunately, have both a small Dutch Oven and a small freezer... perhaps I could modify quantities somewhat. Venison does taste great, when it is cooked properly. @Nikki, I agree, I like my chili spiced nicely, but not so fiery the heat gets in the way. Wild boar in chili would be a new experience for me. I have a friend who uses buffalo or emu meat... anybody ever put either of those in chili? They are very healthy lean meats! I typically make an eggplant-based vegetarian chili, but my friend likes to use Textured Vegetable Protein in his. I have tried this on occasion, and adjusting seasonings to 1.5 times, or double, works well--similar to what one would do with ground turkey (though I suspect doubling the super-hot stuff would be absolutely inadvisable). This thread is reminding me a little of the one show where Dale featured all the varieties of hot dogs--something to fit every taste, and so many great ideas!
Have a wonderful evening everyone, Jamey > From: "Charles Rivard" <[email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
