Venison Chili on the Drum

The weather has been pretty cool here, dipping into the teens in the early morning hours. Knowing I needed to spend several hours outside working in the cold, I decided to throw together a pot of venison chili to simmer until needed.


I browned my venison burger with minced onion, garlic and jalapenos. Added some canned tomatoes, chili powder, some Indian hot pepper (sent by smoking friend Jon) and a shot of tequila. (for good luck :))

I let the pot of venison chili simmer in the drum at 225 degrees with a small kiss of mesquite for added flavor...

I love hot tortillas slathered with butter. :)

I mix 2 cups of flour
1 teaspoon salt
1 teaspoon baking powder
Mix well then add
1 Tablespoon of lard (or shortening)
Mix well then add
1/2 cup to 3/4 cup of warm water
Mix and form into ball, let it rest for 10 to 15 minutes




my tortillas are never perfect.... (kinda like me!)








after lightly browning on the hot skillet I store them in plastic to keep them pliable..



The venison chili topped with queso fresco, cheddar, sour cream, green onions, a hot buttered tortilla and a cold beer to wash it all down.

Maybe it was the cold weather or me being chilled and hungry....but I liked it............ a lot. :)