Dads Venison Chili Recipe Recipe For Potato

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VENISON CHILI



Venison Chili image

This is an excellent chili recipe for game meats. You can easily substitute venison with buffalo or boar as well.

Provided by Scotch

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h30m

Yield 7

Number Of Ingredients 17

4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
  • Mix everything together thoroughly and let simmer for about 20 more minutes.

Nutrition Facts : Calories 801.9 calories, Carbohydrate 49.7 g, Cholesterol 157.1 mg, Fat 36.9 g, Fiber 9.3 g, Protein 49.2 g, SaturatedFat 12.5 g, Sodium 551.5 mg, Sugar 11.6 g

DAD'S VENISON CHILI



Dad's Venison Chili image

This is my Dad's awesome chili recipe. He got a deer this year so I actually got to make it tonight with some ground venison he had given us. This one puts together quick, with just an onion and a pepper to dice, then waiting and enjoying that great smell. Deeeeee-licious!

Provided by MelMay

Categories     Deer

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground venison
1 medium sweet onion, chopped
1 medium yellow bell pepper, chopped
32 ounces anasazi beans
28 ounces tomato puree
14 1/2 ounces diced tomatoes (chili style)
3 tablespoons chili powder
1 teaspoon salt
1 bay leaf, broken in half
1/4 teaspoon paprika
1/4 teaspoon cayenne (or more, to taste)
4 tablespoons ground cumin
1 tablespoon cumin seed
1 dash cinnamon
fresh ground pepper
1 1/2 cups water

Steps:

  • Brown the venison in a stock pot (I use non-stick).
  • Add onion and pepper, saute until slightly soft, about 5-10 minutes.
  • Add remaining ingredients, cover, and simmer for 1.5 hours.
  • I serve mine with a little sour cream and diced onion on top, and some crusty bread.
  • My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
  • We agree that it is best served with an ice cold beer.

Nutrition Facts : Calories 286.3, Fat 10.3, SaturatedFat 4.1, Cholesterol 90.8, Sodium 590.3, Carbohydrate 22.3, Fiber 5.9, Sugar 9.4, Protein 29.4

VENISON POTATOES BRANDADE



Venison Potatoes Brandade image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h35m

Yield 8 servings of about 3 to 4 appetizers each

Number Of Ingredients 14

1 pound ground venison
2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh rosemary leaves
Salt and freshly ground black pepper
2 1/2 pounds potatoes, peeled (5 or 6 medium potatoes)
1/2 cup butter
1/2 cup grated Parmesan
2 tablespoons fresh chives, chopped
1 cup all-purpose flour, to coat
3 to 4 eggs, for breading
1 or 2 tablespoons milk, as needed to mix with eggs, for breading
1 cup fine bread crumbs, to coat
Oil, for frying

Steps:

  • In a hot saute pan, brown venison with garlic, onions and rosemary. Drain extra juices off, season with salt and pepper, to taste, and set aside to let cool. Boil potatoes, drain well, and mash with butter. (You want them to be "tight" mashed potatoes.) Add Parmesan and chives to potatoes and let cool. Combine the venison with the potatoes. When mixture is cool enough to handle, you can shape with a mold (such as a 2-inch cookie cutter), or make patties, logs, or small spheres. Bread the brandade in a 3 step process: roll in flour, then dip in egg mixed with milk, then coat with bread crumbs. In a pot of hot oil or a deep fryer, fry until golden brown. Serve warm.

VENISON-BACON WHITE CHILI



Venison-Bacon White Chili image

A rich and delicious chili soup with many layers of flavors, that does not include tomatoes, pepper skins or seeds, but packs plenty of heat. Adjust seasoning to your own taste, and serve with cheese if desired.

Provided by JAYEAST

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 2h

Yield 12

Number Of Ingredients 22

6 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon ground white pepper
4 teaspoons salt, divided
2 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups chicken broth
1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
6 cloves garlic, crushed
2 teaspoons chili powder, divided
2 teaspoons cayenne pepper, divided
1 tablespoon ground cumin
1 tablespoon dried cilantro
1 teaspoon ground coriander seed
1 teaspoon dried oregano
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can great Northern beans, rinsed and drained
1 pound ground venison
1 pound sliced bacon, diced
1 red onion, chopped
6 cloves garlic, minced

Steps:

  • Melt the butter in a large pot over medium-low heat. Stir in flour until smooth. Cook and stir until the flour turns dark, about 15 to 20 minutes. Stir in the white pepper, 1 teaspoon of salt, brown sugar, cinnamon and nutmeg until smooth.
  • Gradually whisk in the chicken broth so that no lumps form. Add the green chilies with their liquid, and the crushed garlic cloves. Season with 1 teaspoon of chili powder, 1 teaspoon of cayenne, cumin, cilantro, coriander and oregano. Stir in the corn and beans, and bring to a simmer.
  • Place the bacon in a large skillet over medium-high heat. Cook, turning occasionally until browned. Add the onion and minced garlic; cook and stir for a few minutes. Add the venison, and season with remaining 3 teaspoons of salt, 1 teaspoon of chili powder and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to your desired texture, until evenly browned.
  • Transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 21.3 g, Cholesterol 57 mg, Fat 12.7 g, Fiber 3.4 g, Protein 16.4 g, SaturatedFat 5.8 g, Sodium 1658.2 mg, Sugar 4.4 g

DAD'S DELICIOUS EASY VEGAN CHILI



Dad's Delicious Easy Vegan Chili image

Delicious bean, tomatoe & corn chili, adapted from a recipe which used to contain meat, but our family then became vegetarians! Lots of spice and flavor, not for those into mild foods. This is a fast & easy recipe, and you can experiment with more & different types of spices to tune it to your liking. My father has been making it for about 20 years now, and it is still awesome every time I eat it!

Provided by NaturalEater

Categories     Black Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 large yellow onion, chopped
1 tablespoon vegetable oil
4 garlic cloves, diced (garlic powder works too)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
2 (15 ounce) cans diced tomatoes
1 (4 ounce) can diced green chilies
1 (10 -16 ounce) bag frozen corn kernels
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cajun seasoning (optional)
1 dash ginger
salt
cayenne powder

Steps:

  • In a large pot, sauté onion in vegetable oil until almost clear. Add garlic and sauté for 30 seconds.
  • Add all cans of beans, tomatoes & chilies, with their juices, to the pot.
  • Add corn & spices to the pot. Stir well.
  • Simmer on low for 15-20 minutes.
  • Add spices to taste.
  • Enjoy w/corn tortillas or over a bed of brown rice.

Nutrition Facts : Calories 386.2, Fat 4.5, SaturatedFat 0.7, Sodium 562.5, Carbohydrate 71.9, Fiber 20.5, Sugar 7.6, Protein 20.5

DAD'S CHILI



Dad's Chili image

I am not a big lover of chili but growing up I always loved my Dad's chili. I didn't have the recipe when he died and after lots of digging in my memories and trial and errors I finally figured it out. It's a 'sweet' chili rather than a spicy one but could very easily be spiced up. It always gets rave reviews whenever I make it. I use a packet of McCormick's Original Chili Seasoning for seasoning and it's awesome!

Provided by CoreyAnn

Categories     Meat

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 onion, chopped
1 green pepper, chopped
1 (28 ounce) can whole tomatoes
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
2 (14 ounce) cans light red kidney beans
1 lb ground beef
season with chili seasoning mix

Steps:

  • Scramble fry ground beef, drain fat.
  • Add in crushed tomatoes and seasoning. Stir until well mixed.
  • Place onions and peppers in the bottom of the crock and add in all ingredients including beef mixture.
  • Cook on low for 8 hours, stirring occasionally.

Nutrition Facts : Calories 628.7, Fat 19, SaturatedFat 7, Cholesterol 77.1, Sodium 731.9, Carbohydrate 76.4, Fiber 22.3, Sugar 19.1, Protein 43

VENISON CHILI



Venison Chili image

"This meaty chili is nicely seasoned and has gotten many 'very good' responses from my friends," says Gary Urness of Kenyon, Minnesota. "It's easy to make."

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 3-4 servings.

Number Of Ingredients 7

1 pound boneless venison steak, cubed
1/2 cup chopped onion
2 tablespoons olive oil
1 can (15 ounces) chili without beans
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon celery salt

Steps:

  • In a large saucepan, cook venison and onion in oil until meat is browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.

Nutrition Facts : Calories 292 calories, Fat 13g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 681mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.

DAD'S CHILI



Dad's Chili image

A combination of ground beef and pork is simmered with tomatoes, pinto beans, bell peppers, and onion in this meaty chili.

Provided by DNACLOWN

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

2 ½ pounds ground beef
1 pound ground pork
½ cup butter
2 cloves garlic, diced
1 pound green bell pepper, chopped
1 ½ pounds onion, chopped
2 (15 ounce) cans pinto beans, rinsed and drained
5 cups canned diced tomatoes with their juice
½ cup chopped fresh parsley
2 tablespoons chili powder, or more to taste
1 ½ teaspoons ground black pepper
1 ½ teaspoons monosodium glutamate (such as Ac'cent®)
1 tablespoon salt
1 ½ teaspoons ground cumin

Steps:

  • Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.

Nutrition Facts : Calories 415.2 calories, Carbohydrate 20 g, Cholesterol 104 mg, Fat 25.5 g, Fiber 5.5 g, Protein 27.2 g, SaturatedFat 11.5 g, Sodium 1079.2 mg, Sugar 5.9 g

DAD'S HOMEMADE CHILI



Dad's Homemade Chili image

Make and share this Dad's Homemade Chili recipe from Food.com.

Provided by ALH7401

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 lb sausage
3 jalapenos
3 (4 ounce) cans chopped green chilies
1 onion
2 (15 ounce) cans hot chili beans (typically use Bushs Best hot)
2 (15 ounce) cans mild chili beans (typically use Bushs Best mild)
1 (29 ounce) can tomato sauce
butter
chili powder (to taste)
garlic (to taste)
cumin (to taste)

Steps:

  • Chop onion and jalapeno.
  • Saute onion and jalapeno in butter.
  • While onion sautes brown the beef and sausage, drain.
  • To a large stock/soup pot over low heat add beans, green chilis, and tomatoes.
  • Add onion and jalapeno when tender to pot and add meat when brown.
  • Add chili powder, garlic, and cumin.
  • Cook for approximately 45 minutes over low heat, stirring frequently.

Nutrition Facts : Calories 903.8, Fat 35, SaturatedFat 12.2, Cholesterol 95.3, Sodium 2141.6, Carbohydrate 98.8, Fiber 18.4, Sugar 9.8, Protein 52

DAD'S CHILI (WENDY'S COPYCAT)



Dad's Chili (Wendy's Copycat) image

Make and share this Dad's Chili (Wendy's Copycat) recipe from Food.com.

Provided by Mike McCarthy

Categories     Meat

Time 1h50m

Yield 15 serving(s)

Number Of Ingredients 16

2 lbs fresh ground beef
1 quart tomato juice
1 (29 ounce) can tomato puree
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 medium-large onion, chopped
1/2 cup celery, diced
1/4 cup green pepper, diced
1/4 cup chili powder
1 teaspoon cumin (if you like real flavor, add more)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Steps:

  • In a frying pan, brown the ground beef; drain.
  • Put the drained beef and the remaining ingredients into a 6-quart pot.
  • Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
  • Serve over fresh rice.

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