Deer Camp Twice Cooked Chili-- at Home/Or Camp.

Name: Deer Camp Twice Cooked Chili-- at Home/Or Camp.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs of your favorite ground meat, deer, moose, elk, ground steak, and if you must, ground hamburger (drained); 1 cup diced onion, red, yellow, Vidalia (in season the best); 1 red bell peppers or 1 green pepper, diced; 12 -16 ounces tomato juice (better) or 12 -16 ounces v 8 vegetable juice (better); 12 -16 ounces diced tomatoes (better) or 12 -16 ounces diced tomatoes and green chilies (better); 12 -16 ounces pork and beans (the better the brand, the better it is); 12 -16 ounces red kidney beans; 1 ½ teaspoons sea salt or 1 ½ teaspoons kosher salt, better or 1 ½ teaspoons salt; 1 ½ tablespoons prepared minced garlic (in jar or fresh crushed); 1 tablespoon chili powder; 1 tablespoon crushed red pepper flakes (to taste or leave out); 1 cup of shredded pizza cheese or 1 cup taco blend cheese or 1 cup cheddar cheese; 2 cups cornmeal mix; 1 (8 ounce) can creamed corn (yea i know but it comes out good in the end); ½ cup of real vitamin d milk (none of that sissy fat free stuff, why start now right); ½ cup sugar (add more..don't ! ); 2 -3 tablespoons of good oil (not olive it burns to quick); 2 tablespoons liquid smoke (in meat while cooking(= not optional=(); ¼ cup water; 2 tablespoons flour

Servings: persons

2 lbs of your favorite ground meat, deer, moose, elk, ground steak, and if you must, ground hamburger (drained)
1 cup diced onion, red, yellow, Vidalia (in season the best)
1 red bell peppers or 1 green pepper, diced
12 -16 ounces tomato juice (better) or 12 -16 ounces v 8 vegetable juice (better)
12 -16 ounces diced tomatoes (better) or 12 -16 ounces diced tomatoes and green chilies (better)
12 -16 ounces pork and beans (the better the brand, the better it is)
12 -16 ounces red kidney beans
1 ½ teaspoons sea salt or 1 ½ teaspoons kosher salt, better or 1 ½ teaspoons salt
1 ½ tablespoons prepared minced garlic (in jar or fresh crushed)
1 tablespoon chili powder
1 tablespoon crushed red pepper flakes (to taste or leave out)
1 cup of shredded pizza cheese or 1 cup taco blend cheese or 1 cup cheddar cheese
2 cups cornmeal mix
1 (8 ounce) can creamed corn (yea i know but it comes out good in the end)
½ cup of real vitamin d milk (none of that sissy fat free stuff, why start now right)
½ cup sugar (add more..don't ! )
2 -3 tablespoons of good oil (not olive it burns to quick)
2 tablespoons liquid smoke (in meat while cooking(= not optional=()
¼ cup water
2 tablespoons flour

1
These ingredients can be made up in advance and topped with the cornbread at the camp and or or frozen for later addition of the cornbread topping.
2
Preheat the oven to 400F (U.S.A).
3
Fry your meat ( your choice) in a large stock-like -pot-in the oil, till lightly browned, with 1/2 the garlic.
4
When almost done add rest of the garlic- 1/4 cup of water and the flour then- scrape pan real good (wood spoons are great for this) while stirring till the water is gone making a gravy like substance add onion-tomatoes-tomato juice-pork and beans-kidney beans-salt-chili powder-and the red pepper(optional).
5
Cook on medium heat for about 30 minutes.
6
( stirring every 5 minutes or so).
7
Meanwhile in a medium- large bowl add the cornmeal- cream corn -milk-and the sugar----(don't add more-- recipe no-no--- the cornbread won't rise with more sugar than called for --ever-- so don't ever add more sugar than called for in a cornbread recipe).
8
Pour the chili into a deep 9x13 glass-Pyrex- baking dish smooth the mixture out level.
9
Top evenly with the cheese.
10
Pour all of the cornbread mixture on top of the cheese and smooth out level making sure to get it in the corners of the dish.
11
Bake in 400F oven for 30-40 minutes or till top is lightly to golden brown don't burn this topping.
12
SERVES ---?----- (yea right- not on my planet !
13
).

2414

kcal

Calories

117

Fat

227

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs of your favorite ground meat, deer, moose, elk, ground steak, and if you must, ground hamburger (drained), 1 cup diced onion, red, yellow, Vidalia (in season the best), 1 red bell peppers or 1 green pepper, diced, 12 -16 ounces tomato juice (better) or 12 -16 ounces v 8 vegetable juice (better), and more.

Yes, Deer Camp Twice Cooked Chili-- at Home/Or Camp. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!