Best Gunsmoke Chili Recipes

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FESTUS'S GUNSMOKE CHILI (KEN CURTIS)



Festus's Gunsmoke Chili (Ken Curtis) image

Adapted from the International Chili Society Official Chili Cookbook, 1981. This is an older recipe. The original contains 2 teaspoons monosodium glutamate. I have left this out, but you may use it if you wish. I recommend using reduced-salt bouillon and omitting or reducing the amount of salt.

Provided by Chocolatl

Categories     Deer

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 13

4 lbs coarsely ground venison (or beef)
oil, if necessary
2 large onions, minced
1 1/2 teaspoons salt (or to taste)
1 teaspoon black pepper
2 tablespoons dried parsley flakes
1 teaspoon seasoning salt
1 1/2 teaspoons dried basil leaves, crushed
1 1/2 teaspoons dried oregano leaves, crushed
1 teaspoon cayenne
4 tablespoons chili powder
4 cups bouillon
4 cups tomato sauce

Steps:

  • Brown meat in a large pot or Dutch oven, breaking it up finely as it browns.
  • Add a little oil if the meat is too dry.
  • Stir in all remaining ingredients.
  • Cover and simmer 2 1/2-3 hours.

Nutrition Facts : Calories 332.4, Fat 6.5, SaturatedFat 2.4, Cholesterol 190.6, Sodium 1544.6, Carbohydrate 13.3, Fiber 4.3, Sugar 7.5, Protein 54.4

GUNSMOKE CHILI



Gunsmoke Chili image

Number Of Ingredients 12

4 pounds venison, elk or beef, ground
2 large onions, minced
1 1/2 teaspoons salt
1 teaspoon coarsely ground black pepper
2 tablespoons parsley flakes
1 teaspoon seasoned salt
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1 teaspoon cayenne pepper
4 tablespoons chili powder
4 cups strong beef bouillon
4 cups tomato paste

Steps:

  • Brown meat and onions together; add remaining ingredients and simmer 2 1/2-3 hours. Serve with cornbread.

Nutrition Facts : Nutritional Facts Serves

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