Coonass Chili, a.k.a. "Charlie Johnson"

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Coonass Chili, a.k.a. "Charlie Johnson"

Postby Indaswamp » Mon Aug 12, 2013 3:55 pm

Old recipe we have been doing for a long time. It's named after an old man at my grandfathers deer camp in the swamp. He use to cook it in the camp kitchen for nightly card games and it has become a big hit. The Blue Runner Red Bean canning factory is in the middle of town and a local icon.

2# ground beef or venison
2 lg. onions diced (about 2 1/2~3 cups)
1 cup diced celery
1 cup diced green bell pepper
1/8 cup garlic pressed through garlic press (about 1 pod)
3 medium sized bay leaves (if using fresh bay leaves use only 1)
1 can Ro-tel original with chilies or (1 med. tomato diced and 1/2 jalapeno finely diced)

1~1 1/2 TBSP. chili powder (or more to taste)
(3) 27 oz. cans blue runner redbeans (original New Orleans cream style) OR (6) 15 oz cans
1/2 cup of green onions (optional)
salt and red pepper to taste
dash of gumbo file powder
Louisiana hot sauce to taste

2 cups raw long grain rice steamed....

to cook:
heat a #12 cast iron pot over med. high heat, add meat and brown meat (if using venison, add about 3 TBSPS peanut oil). when meat is brown and starting to stick, add onions, celery, bell pepper and garlic. Cook 15~20 minutes until onions are clear and starting to carmelize just a little (scrape the brown bits off the bottom of the pot, it's ok if it sticks to the spoon, it will dissolve when you add liquid). Cut the heat off, spoon meat and veg. mixture to one side of the pot, prop pot up on meat side and let grease drain to opposite side for ~2 minutes, ladle grease out of pot, leaving about 1 TBSP. Return pot to heat and add can of Ro-tel tomatoes. stew down for ~5 minutes, then add chili powder. stir in. Reduce heat to med. low and add blue runner red beans (hint: open can from bottom and you will not have to dig the beans out of the can, it will slide right out).
stir beans in good and simmer 10~15 minutes, stirring occasionally to prevent beans from sticking. Taste and adjust salt and pepper, check chili powder as well, and add a dash of file powder. Add green onions, stir in... serve over steamed white rice. Enjoy! will feed 6~ 8 hungry hunters.

I have been eating this since I was a kid. It's a different take on chili, and we eat it over RICE! :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Indaswamp
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Re: Coonass Chili, a.k.a. "Charlie Johnson"

Postby Indaswamp » Mon Aug 12, 2013 4:10 pm

BTW...I save the grease and make roux with it..talk about KILLER!!! :yes: awesome in venison sauce piquant!!!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
User avatar
Indaswamp
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Posts: 58803
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: Coonass Chili, a.k.a. "Charlie Johnson"

Postby Indaswamp » Mon Aug 12, 2013 4:17 pm

looks like this one grew legs...someone has posted basically the same recipe online already...but with andouille instead of ground meat.
http://www.realcajunrecipes.com/recipes/cajun/coonass-chili/550.rcr
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
User avatar
Indaswamp
Forum Moderator
 
Posts: 58803
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana


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