Quote:
Originally Posted by tooge
I use venison for my chili. It's a tad "sweeter" than beef and works great in chi. I also always use a dark beer, vinegar is a must, diced tomatoes, diced onions. I crush dried ancho and Anaheim peppers as well as these black ones, not sure what they are called. That makes the chili flavor. I always throw a can of tomato sauce and a shot of plain yellow mustard. It's damn good chili
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Hadn't thought of mustard. Will try.