VENISON CHILI FROM THE LAND
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.
HEARTY CHIPOTLE BISON CHILI
This hearty chipotle bison chili recipe is based on the one my mom used when I was growing up. It's perfect for cold winter nights or just when you want a little comfort food! It's great with any type of ground meat, even ground turkey. Serve topped with Fritos® and Cheddar cheese. This is also very good over cornbread.
Provided by Megan Mason
Categories Beef Chili
Time 1h2m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
- Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
- Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 29.8 g, Cholesterol 63.8 mg, Fat 14.6 g, Fiber 8.1 g, Protein 26.2 g, SaturatedFat 4.5 g, Sodium 1032.2 mg, Sugar 3.9 g
CHIPOTLE BUTTERNUT VENISON CHILI
I was looking for a recipe to use up a butternut squash that was given to me and decided to go out on my own and make a chili. This has a nice amount of heat with the chipotle and no gamey taste. My kids (4 and 19m) gobbled it up with the addition of sour cream, shredded cheddar and a glass of milk.
Provided by Huntergirl
Categories Deer
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Spray a cookie sheet or jelly roll pan with cooking spray.
- Mix the butternut squash with olive oil, spread out on pan and sprinkle with salt and pepper.
- Bake for 10 to 15 minutes or until tender but not mushy. Set aside.
- Brown meat with green pepper, onion and garlic until no longer pink.
- Add diced tomatoes, Rotel, black beans, cumin, chili powder, chipotle pepper and salt.
- Simmer for 15 minutes.
- Add butternut squash and simmer another 10 minutes.
Nutrition Facts : Calories 402.1, Fat 12.7, SaturatedFat 4.5, Cholesterol 90.8, Sodium 980.6, Carbohydrate 39.9, Fiber 11.1, Sugar 7, Protein 34.8
VENISON CHILI
Provided by Bobby Flay
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.
- Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.
- Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.
SMOKY CHIPOTLE BUTTERNUT AND SAUSAGE CHILI
This cozy chili is packed with Italian sausage, butternut squash, tomatoes and beans. It's given a smoky twist with ground chipotle pepper and it perfect for a cool fall night! Created by Jess of Flying on Jess Fuel.
Number Of Ingredients 13
Steps:
- Heat a dutch oven or large soup pot over medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer the sausage to a bowl and set aside. Pour grease out of dutch oven and return to stove.
- Add olive oil to dutch oven and heat over medium heat. Add onion, butternut and garlic and cook, stirring frequently, until veggies begin to soften, about 6 minutes.
- Add chicken stock to pot to deglaze, scraping up any browned bits on the bottom of the pot. Then add crushed and diced tomatoes, black and kidney beans, and spices. Return sausage to the pot.
- Stir everything to combine. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, 15 minutes, until flavors are combined and squash is tender.
BLACK BEAN, BUTTERNUT AND CHIPOTLE CHILI
Wanted to make a black bean chili or soup and couldn't decide what recipe I wanted to follow so the result was a combination of several unique recipes found here on RecipeZaar. Red beans, butternut and corn is a classic combination in South American cooking. So why not black Beans instead? Adding chipotles just gives it a Tex-Mex twang. The combination of cinnamon, chipotles and barley malt syrup gives this vegan dish a spicy taste with a mildly sweet back note. (Each serving is a generous 1 1/2 cups and just 4 WW points as per the Recipe Builder. Exact portion amount will depend on how much liquid you add)
Provided by justcallmetoni
Categories Black Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Apply a coating of cooking spray to a large soup pot. Add onions and begin to cook for 2-3 minutes until softened. If needed, add a little water to keep the pot moist. Stir in garlic and cook an additional minute. Add in the cumin, chili powder and cinnamon and cook 30 seconds, until fragrant.
- Add the diced tomatoes, black beans, 2 cups of vegetable broth, tomato paste chipotles, adobo sauce, and barley malt syrup and bring to a boil. Reduce to a simmer, cover and cook for 35 minutes. You can let this simmer for up to an hour if you like. Chili is one of those things that just gets better with time.
- Mix in the butternut squash. Add in additional broth if desired. (The thickness of chili is a matter of personal preference, so go according to your tastes.) Cook for 20 minutes.
- Mix in the frozen corn and cook 5 minutes until warmed through.
- Ladle into bowls, with or without rice, and garnish with cilantro.
- *Note:* if you do not want to make the beans from scratch, my best guess is this is about 3 (14.5 ounce) cans worth. Should you substitute canned black beans, they will most likely need less vegetable broth.
Nutrition Facts : Calories 234.1, Fat 1.6, SaturatedFat 0.3, Sodium 78, Carbohydrate 47.8, Fiber 10.8, Sugar 9, Protein 11.8
VENISON-PUMPKIN CHILI
Creamy venison-pumpkin chili.
Provided by wenwar
Categories Chili Without Beans
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir venison, onions, bell pepper, and jalapeno in the hot skillet until venison is browned and crumbly and onions and peppers are soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add crushed tomatoes and pumpkin. Stir in chili powder, paprika, cumin, turmeric, and chipotle chile powder. Reduce heat and simmer for about 30 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 25.3 g, Cholesterol 85.6 mg, Fat 4.6 g, Fiber 8.4 g, Protein 27.9 g, SaturatedFat 1.4 g, Sodium 447.3 mg, Sugar 5.1 g
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