Coyote Fire Cracker Chili

With many coyotes hitting the ground this winter and spring, I’m here to show you that you don’t need to skin them and toss the meat. Chili is a great dish that helps bring your friends and family together with a very non offensive meal. This chili recipe can be edited to however you want it, add whatever you like, take away whatever you don’t like.  Just stop tossing out these delicious cold weather coyotes.

I tend to use the back straps and hams off coyotes because I do the gutless method after skinning. The front shoulders don’t yield to much meat and most times are pretty damaged after the shot placement. If your coyote meat has a pungent smell, you can soak for 12-24 hours in salt, ice and water. This will help pull the blood and funk from the meat and leave you with a much milder flavored meat.

I run my coyote meat through the course ground plate on my grinder for a thicker ground.

Coyote Fire Cracker Chili

Ingredients:

1-2 pounds coyote ground

2 cans chili beans
1 can black beans
1 can dark kidney beans
1 can navy beans
1 can pinto beans
1 can fire roasted tomatoes
1 can 8oz tomato paste
2 tablespoons homemade Chili Mix*
1 sweet onion, diced
4 cloves garlic, minced

2 jalapeños, minced, if want hotter leave seeds

1 habanero, seeded and minced

1 tablespoon Worcestershire sauce
Salt and pepper to taste
2 tablespoons cooking oil
12 Oz liquid Beer or water

Directions:
In Dutch oven or skillet heat oil over medium heat, add onions heat until onions become translucent. Next add garlic, peppers and cook additional 1-2 minutes not burning the garlic. Next in same pan add ground meat, Worcestershire, ½ tablespoon of chili mix, salt and pepper to taste. Brown the meat and enjoy the smell!
If you’re using a Slow Cooker add the meat mixture to crock pot and follow the next directions. If using Dutch oven or large pot follow directions below.
Open and drain all bean except for the chili beans, do not drain them.
Add beans, tomatoes, tomato paste, remaining chili mix and liquid, stir everything mixing with the meat mixture.
(At this point you can add any other ingredient you see fit. Corn, pepper, chilies, celery anything you want to add for more flavor of family favorites.)
If using a Slow Cooker set to low and cook for 7-8 hours or 5-6 hours on high
If using Dutch oven or large pot bring chili to boil then reduce heat and simmer for 2 hours or more

Now comes the fun part..
Add chili to bowls and top with your favorite toppings. Sour Cream, Onion Straws, Peppers you name it.
Share with me your favorite toppings or added ingredients, because I’m always down to try new things.

Secret Chili Seasoning:

Ingredients:
4 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes (don’t add if you don’t want spice)
¼ teaspoon cayenne pepper (don’t add if you don’t want spice)
1 teaspoon dried oregano
2 teaspoons paprika
1 ½ tablespoons cumin
2 teaspoons sea salt
4 teaspoons cracked pepper
1 tablespoon dried garlic
1 tablespoon dried onion

Directions:
Mix all ingredients in small bowl and store in air tight container
When ready to use add 2 tablespoons of Chili mix to 1 pound of meat.
Sometimes I add more depended on how strong I want the flavor.