I dont have any pics of the final results but I had an idea to put a little spin on homemade chili.
I did what I would normally do, beans, tomatoe sauce, onions, a little beer, chili seaoning, etc..
The only difference it last weekend I smoked a whole deer shoulder. I finished it up, wrapped it and left it. Once cooled I put in fridge. About two days later when I had the time I got it back out and cut up and deboned.
I then ran it through my new grinder I got for Christmas...woohoo!
Here are the results, about 2 to 2.5 pounds of ground, smoked deer.
Threw it all in the crock pot and let it do its thing. Several hours later put in a bowl, added shredded cheese, bacon bits and sour cream.. Turned out really good! We done a variation of this before at the hunting camp with left over smoked pork and beef. Works great as well but I was pleased to find a use for shoulder meat thats typically just tough and used for regular ground or jerky. Had a nice smoky flavor to it but not too overpowering.
