DAD'S VENISON CHILI
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
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 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.
ANNIE'S EASY VENISON CHILI
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
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
GROUND VENISON CHILI
After searching recipes for a wild game chili recipe I compiled ideas and created this recipe. I originally used deer & moose (1 lb each) but have found it also works well with any combination, even beef. I like white beans for their tenderness and use light red beans. Great for crockpots, too!
Provided by cuselman
Categories Deer
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In Dutch oven brown half of the meat, remove and drain off fat. Cook remaining beef with onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Return all meat and vegetables to pot.
- Stir in chili powder, cornmeal, cumin, oregano, red pepper and garlic. Stir in broth, beans and salsa verde. Bring to boiling, reduce heat and simmer about 1.5 hours.
- Top with sour cream and/or shredded cheese.
- Crockpot: Cook meat and onion as directed above. In 3.5-4 quart electric slow cooker combine all ingredients. Cover and cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.
VENISON CHILI
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
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
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