My Tasty Tasty Venison Pork Chili Recipes

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MY TASTY TASTY VENISON & PORK CHILI



My Tasty Tasty Venison & Pork Chili image

My husband loves venison chili. We hope that you will enjoy this spicy dish, which can be made hotter or milder, by adding or decreasing the amount of chili powder and peppers. When cooking with venison, I always add ground pork or bacon because venison is very lean and can dry out easily. For the best tasting chili remove from heat, let the chili cool completely, then cover and refrigerate it until the next day.

Provided by Baby Kato

Categories     < 4 Hours

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 28

1 lb ground venison
1 lb ground pork
1 tablespoon butter
1 tablespoon oil
1 onion, large, Spanish, chopped
2 garlic cloves, large, minced
1 cup bell pepper, sweet (green or red or yellow or or orange)
1/2-1 teaspoon sea salt, coarse
3 -4 teaspoons sugar
4 -6 tablespoons chili powder, Mexican
1/4 teaspoon red pepper flakes, New Mexico, hot dried
1/2-1 teaspoon cayenne pepper
1/4-1/2 teaspoon red pepper flakes
1/4-1/2 teaspoon Tabasco sauce
1/2 teaspoon ground allspice
1/2-1 teaspoon ground cumin (optional)
1/2-1 teaspoon ground coriander (optional)
2 fresh bay leaves (or 1 dried leaf)
1 teaspoon oregano
2 tablespoons cider vinegar
3 1/2 cups stewed tomatoes
1 1/2 cups tomato sauce
1 1/2 cups beef broth
19 ounces red kidney beans, drained (1 can)
19 ounces white kidney beans, drained (1 can)
1/2 cup monterey jack cheese, shredded (garnish)
1/2 cup old cheddar cheese, shredded (garnish)
2 green onions, thinly sliced (garnish)

Steps:

  • In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
  • Next add the ground venison & pork, stirring until well browned.
  • Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
  • Lower heat, cover and simmer for 30 minutes.
  • Add the drained kidney beans and stir to blend the flavors together.
  • Place the chili in a slow cooker on low and cook for 2 - 3 hours.
  • Cook until the chili is thickened and rich in flavor.
  • Remember to taste your chili as it's cooking to see if you need to adjust your seasonings.
  • Adjust the spices accordingly and add more liquid if the mixture gets too dry.
  • Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.

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

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