Annies Easy Venison Chili Recipes

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ANNIE'S EASY VENISON CHILI



Annie's Easy Venison Chili image

Simple to make, packed with flavor and a little kick.

Provided by Annie

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 1h

Yield 6

Number Of Ingredients 16

1 onion, diced
1 tablespoon minced garlic
2 pounds ground venison
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14.5 ounce) can tomato sauce
1 (14 ounce) can beef broth
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon ancho chili powder
1 tablespoon white sugar
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Saute onion and garlic in a large soup pot over medium-high heat until onion begins to brown, about 5 minutes. Add venison and cook until browned, about 7 minutes.
  • Add all 3 types of beans, diced tomatoes with green chiles, tomato sauce, broth, cumin, oregano, paprika, chili powder, sugar, black pepper, and red pepper flakes. Bring to a boil, reduce heat, and simmer until flavors meld, at least 30 minutes.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 41.6 g, Cholesterol 105.8 mg, Fat 4.9 g, Fiber 14.6 g, Protein 41.6 g, SaturatedFat 1.5 g, Sodium 1409 mg, Sugar 3.4 g

VENISON CHILI FROM THE LAND



Venison Chili from the Land image

Provided by Nancy Fuller

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
4 slices bacon, chopped
2 pounds venison stew meat, cut into 1- or 2-inch chunks
Kosher salt
Freshly ground black pepper
1 medium onion, chopped
1 red bell pepper, chopped
1 (4-ounce) can chopped green chilies, drained
3 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika (preferably smoked)
1/4 teaspoon chipotle chili powder
1 cup dark beer (such as Dos Equis)
1 (28-ounce) can fire-roasted whole tomatoes, crushed by hand
1 (14 1/2-ounce) can low-sodium beef broth
1 chipotle chili in adobo, chopped, plus 2 tablespoons sauce from the can
2 tablespoons light brown sugar
2 tablespoons unsweetened cocoa powder

Steps:

  • Heat a large Dutch oven over medium heat. Add the olive oil and bacon and cook until the bacon renders its fat, about 4 minutes. Remove the bacon to a paper towel-lined plate to drain.
  • Pat the venison dry with paper towels and season with salt and pepper. In batches, cook the meat in the Dutch oven until browned all over, about 6 minutes per batch. Remove the meat to a plate as it browns.
  • Once all of the meat is out of the pot, add the onion, bell pepper, green chilies, and garlic and cook until the onion and pepper begin to soften, about 5 minutes. Add the chili powder, cumin, paprika, and chipotle powder and cook until the vegetables are coated with the spices, about 1 minute. Pour in the beer, bring to a boil, and boil until reduced by half, about 2 minutes. Add the tomatoes, beef broth, chopped chipotle and chipotle sauce, brown sugar, and cocoa powder. Bring to a simmer and add the bacon and venison back. Simmer the stew, partially covered, until the meat is tender and the sauce is thick and flavorful, 1 1/2 hours to 1 hour and 45 minutes, uncovering for the last half an hour. If the meat is tender but the sauce is too thin, simmer rapidly over high heat for a minute or two to reduce, stirring to keep the bottom from burning.

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