TEXAS DEER CHILI
I addapted this recipe from several others I had found online. It is written to include venison and beef but you can use any combination of meat you prefer.
Provided by Lacy S.
Categories Deer
Time 2h45m
Yield 1 1/2 Quarts, 6 serving(s)
Number Of Ingredients 23
Steps:
- Place shortening in a pot and melt over medium high heat.
- Brown venison and beef together with the onion and garlic in the shortening.
- Add water, tomato sauce and spices and stir to combine.
- Bring mixture to a boil then reduce the heat and cover. Simmer until the mixture begins to thicken or about 45 minutes.
- Add "first addition" spices and 2 cups water to the mixture and stir to combine.
- Cover and simmer until the mixture begins to thicken or about 45 minutes.
- Add "second addition" spices and 2 cups water to the mixture and stir to combine.
- Cover and simmer until the mixture begins to thicken or about 30 minutes.
- We serve our chili with shredded cheese, diced onions, sour cream and sliced avocados but you can add whatever you like!
Nutrition Facts : Calories 358.3, Fat 20.5, SaturatedFat 7.8, Cholesterol 112.1, Sodium 679.2, Carbohydrate 11.1, Fiber 4.2, Sugar 3.4, Protein 33.2
TEXAS VENISON CHILI
Steps:
- For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock.
- For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside.
- Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour.
- Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper.
TEXAS DEER CHILI
This recipe was given to me by a friend at work, who is an avid deer hunter. It's very different, but delicious! You would never know you're eating venison.
Provided by Donnak
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 19.6 g, Cholesterol 107 mg, Fat 7.3 g, Fiber 7.3 g, Protein 36 g, SaturatedFat 1.8 g, Sodium 815.8 mg, Sugar 1.4 g
REAL TEXAS CHILI
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
Provided by AICIRTAP
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
- In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
- Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g
CHILI CON CARNE TEXAS STYLE - WITH VENISON
The original recipe (I believe it was a Good Housekeeping recipe book) has been modified for venison. Very tasty.
Provided by patklavon
Categories Deer
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Cube the venison steak (1/4 inch cubes); dice the onions and green peppers; mince the garlic; shred the monterey jack cheese.
- In a large pot, over medium high heat, in the vegetable oil, cook the venison cubes (a third at a time), stirring frequently until browned on all sides, removing venison to a bowl as it browns; set aside;.
- Reserve 1/2 cup diced onions for sprinkling over chili later. In the pan drippings in the large pot, over medium heat, cook the green peppers, garlic, crushed red pepper, and remaining onions until the vegetables are tender, stirring occasionally, and adding more oil if necessary.
- Return the meat to the pot; add tomatoes with their liquid and the remaining ingredients except the shredded cheese; over high heat, heat to boiling. Reduce the heat to low, cover the pot and simmer for 1 hour or until the venison is fork tender, stirring occasionally.
- Serve the chili in bowls and pass the shredded cheese and remaining onions to sprinkle.
- I always like to make some garlic bread and a salad to go with this. It's really good - especially when the weather is cold (and the fireplace is hot).
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