Thick Venison Chili Recipes

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THICK VENISON CHILI



Thick Venison Chili image

The first ten years of our marriage, we nearly lived on wild game, much of it deer or elk meat. Here's a chili recipe using ground venison that is thick, which my husband likes.

Provided by countryatheartrecipes

Categories     Soup

Time 6h30m

Number Of Ingredients 13

1 1/2 pounds ground venison (elk or deer)
1 cup yellow onion (diced)
1 cup green bell pepper (diced)
1 tablespoon garlic (minced)
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
15.5 oz. red kidney beans (do not drain)
15.5 oz. chili beans
14.5 oz. diced tomatoes
12 oz. crushed tomatoes
6 oz. tomato paste

Steps:

  • Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a cutting board and a Chef's knife, dice the yellow onion and green bell pepper. Mince the garlic.
  • In a large Dutch oven, brown the ground venison, adding a little vegetable oil, if needed.
  • Using a wooden spoon, stir in the diced yellow onion and green bell pepper, and the minced garlic. Cook on medium high heat until the vegetables are tender, 5-7 minutes.
  • Add the chili powder, onion powder, kosher salt, and freshly ground black pepper. Stir together and cook for another 2-3 minutes.
  • Add the undrained red kidney beans, chili beans, diced tomatoes, crushed tomatoes, and tomato paste. Stir well and bring to a boil.
  • Lower the temperature and cover with a lid. Simmer on low for 4-6 hours, stirring occasionally. The longer this cooks, the better. Serve with cheddar cheese and saltine crackers. Serves 4-6.

Nutrition Facts : Calories 624 kcal, Carbohydrate 69 g, Protein 57 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 136 mg, Sodium 1986 mg, Fiber 19 g, Sugar 20 g, UnsaturatedFat 5 g, ServingSize 1 serving

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