The elk will be far leaner than the bear. Most pork I sous vide to about 140 because of the fat, but the pork I have right now is pork I raised or I buy from locals so it is fattier (and thus tastier) than most store bought pork. Most game I sous vide about 132 degrees. The bear I've handled tends to be fattier than herbivores and is more like pork so I would sous vide the bear to 140 without inspecting the meat. Depending on how much you get, you can also sous vide small amounts at various temperatures to see what works. When I wind up with moose I usually get several hundred pounds.

If you like sous vide, check out

seriouseats.com

Particularly anything by Kenji Lopez-Alt. He went to MIT but wanted to be a cook so he took his science background and tried to figure out how to apply chemistry to cooking. Fascinating stuff. Probably the most informative I have read since McGee's On Science and Cooking. It is far more important to know why you are doing something than how, if you know why, you can make the "how" work but if you only know how, you won't know what to do if so,etching doesn't go right.

I’m of the opinion these days that pinto is an improvement.

I love Texas chili. "If it has got beans, its not chili".

I like all chili, but all meat Texas chili is the best by a long shot.

Agree to disagree. As someone previously mentioned, if we're talking chili dogs, chili burgers, fries, etc., I prefer a meat-only chili. But if the chili is standalone, I like beans.

And if you've never made stone-ground grits to put in your chili, you're missing a great pairing.

So my recipe has a buncha stuff in it, but it's great. Of course everyone thinks their chili is the best, but this is pretty good.

2 lbs ground beef (sometime 1 lb of each beef and pork or turkey), large onion, 4 cloves garlic, green pepper, two celery stalks, jalapeno, 3 cans beans rinsed (kidney, black, and pinto), 28 oz. can diced tomatoes, 15 oz. tomato sauce, salt, sugar, chili powder, cayenne, paprika, basil, bay leaf, cumin, dash of soy sauce, splash of vinegar, tiniest pinch of cinammon.

Throw in the crockpot and heat for at least 8 hours, prefer 10 or cooking the night before and serving the next afternoon for best results.

Ground beef with some Williams Chlli Seasoning(only use about a forth of what the pack says), A can of Rotel Chilli Fixin's, tomato juice, a can of diced tomato's and sometimes I chop some extra onion and add to the ground beef as I brown it. Best chilli in the state some say!

Same deal with the sriracha on the side. I usually add plenty of cayenne but can't do that with a bunch of kids, and some adults, that aren't into the spice..

It's cold and rainy all weekend. Seems like a perfect weekend for chili.

Three pounds of ground chuck, 2 cans of white kidneys beans, onions, oregano, diced chipotle pepper, crushed tomatoes. https://uploads.tapatalk-cdn.com/201...6316f3e794.jpg

i made mine last weekend. wife can't eat beans or hot spices so i've got a mild chili.
2lbs beef, 1 lb ground pork. tomato paste, diced tomatoes and garlic and a very small amount of diced onions (to the point where they disenegrate in the heat of the slow cooker).

i've had leftover chili all week, and its been wonderful. gonna make chili brats for lunch or supper tonight!

love chili season!!!





p.s. for an added twist, i added 2 packets of dry ranch powder. boooom.

I love leftover chili. It's best the day (or days) after.

I prefer beef base paste like Better Than Bouillon, just seems to have a much better flavor than bouillon powder does. Give it a whirl some time.

Its definitely that time of year, think I'll pick up the fixings for a batch tomorrow after the game

I'm pretty traditional, nothing crazy... tomato juice, canned tomato chunks, beef broth, ground beef, bell pepper, onion, chili, garlic, cumin, maybe a pinch of cayenne and oregano, red and black beans

Easy money

AFTER?!!

BTW, I'm taking meat back into my mouth now. Gonna do some chili tomorrow with stew meat. Gonna add some baby potatoes as well. First person mentioning celery is first against the wall.

Ya'll are missing a couple stalks of finely chopped celery.

dave has a weird auto-erotic obsession with celery is what im reading.