Venison Chili Con Carne Recipes

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VENISON CHILE CON CARNE



Venison Chile con Carne image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 10 to 15 servings

Number Of Ingredients 29

2 fire-roasted poblano pepper
2 fire-roasted tomatoes, pureed
2 to 3 ounces minced roasted garlic
4 ounces oil or clarified butter
3 slices diced bacon
1 pound ground pork
5 pounds venison
2 tablespoons kosher salt
1 tablespoon white pepper
1 tablespoon black pepper
7 tablespoons chile powder
6 tablespoons chorizo seasoning
3 tablespoons oregano
1/4 tablespoon cumin
1 ramekin chopped onions
2 ramekin diced green bell pepper
2 ramekin diced red bell pepper
1 ramekin diced Anaheim chile
1 ramekin diced celery
12 ounces Lone Star Beer
2 (16-ounce) cans crushed tomatoes
4 1/2 pints (72 ounces) chicken stock
1 cup cooked kidney beans
1 cup cooked black beans
1 cup cooked pinto beans
1 ramekin chopped cilantro
Masa harina
Feta cheese, for garnish
Blue tortilla strips, cut thin, fried

Steps:

  • First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
  • Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.

VENISON CHILI CON CARNE



Venison Chili con Carne image

Kim Vaughn of Hampton, Virginia shares this thick, spicy chili that's served over rice. "The venison is tender, and the blend of spices, tomatoes and Italian hot sausage gives it plenty of zip," Kim notes.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 16

1 pound bulk hot Italian sausage
1 large onion, diced
1 medium sweet red pepper, diced
2 pounds venison steak, cut into 1-1/2-inch cubes
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) beef broth
1/4 cup tomato paste
1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
1/4 cup minced fresh parsley
Hot cooked rice, optional

Steps:

  • In a Dutch oven, cook the sausage, onion and red pepper over medium heat until meat is no longer pink; drain and set aside. , In the same pan, brown venison in oil; drain. Add the tomatoes, broth, tomato paste, brown sugar, cumin, chili powder, oregano, pepper flakes, salt, pepper and sausage mixture. Simmer, uncovered, for 1 to 1-1/2 hours or until venison is tender. Stir in parsley. Serve with rice if desired.

Nutrition Facts : Calories 435 calories, Fat 19g fat (6g saturated fat), Cholesterol 159mg cholesterol, Sodium 868mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 46g protein.

VENISON CHILE CON CARNE



Venison Chile con Carne image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 10 to 15 servings

Number Of Ingredients 29

2 fire roasted poblano pepper
2 fire roasted tomatoes, pureed
2 to 3 ounces minced roasted garlic
4 ounces oil or clarified butter
3 slices diced bacon
1 pound ground pork
5 pounds venison
2 tablespoons kosher salt
1 tablespoon white pepper
1 tablespoon black pepper
7 tablespoons chile powder
6 tablespoons chorizo seasoning
3 tablespoons oregano
1/4 tablespoon cumin
1 ramekin chopped onions
2 ramekin diced green bell pepper
2 ramekin diced red bell pepper
1 ramekin diced Anaheim chile
1 ramekin diced celery
12 ounces Lone Star Beer
32 ounces crushed tomatoes
4 1/2 pints (72 ounces) chicken stock
1 cup cooked kidney beans
1 cup cooked black beans
1 cup cooked pinto beans
1 ramekin chopped cilantro
Masa harina
Feta cheese, for garnish
Blue tortilla strips, cut thin, fried

Steps:

  • First, fire roast poblano pepper, tomatoes and garlic cloves. Dice garlic, blend tomatoes, peel and slice poblanos and set aside.
  • Take a Dutch oven or large skillet and add oil. Heat oil and add in the bacon. Stir in ground pork and cook on high heat for 3 to 5 minutes then add in venison. Add salt to taste, white and black pepper, chile powder, chorizo seasoning, oregano and minced garlic and stir well. Add cumin slowly to your liking. Slowly, slowly add cumin, be careful (powerful stuff). Cook this all real good and stir constantly. When the meat is cooked, add in onions, bell pepper, Anaheim chilies and celery. Deglaze your pan with a 12 ounces Lone Star Beer. Add your blended tomatoes, 2 cans of crushed tomatoes, poblano peppers, chicken stock, beans and cilantro. Let simmer and get a good taste. If you like it hotter, add Serrano peppers or jalapenos. Thicken with masa harina. Serve in a large bowl with feta cheese and fried corn tortilla strips in center. Accompany with crackers, cornbread and ice cold Lone Star.

CHILI CON CARNE TEXAS STYLE - WITH VENISON



Chili Con Carne Texas Style - With Venison image

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

2 lbs venison steak
3 medium onions
2 medium green peppers
3 garlic cloves
1/4 cup vegetable oil
1 teaspoon crushed red pepper flakes
2 (28 ounce) cans tomatoes
12 ounces tomato paste
2 cups water
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/2 teaspoon fresh coarse ground black pepper
1/4 lb monterey jack cheese

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).

VENISON CHILI



Venison Chili image

Provided by Joanna Pruess

Categories     dinner, soups and stews, main course

Time 45m

Yield Six to seven cups

Number Of Ingredients 17

3 tablespoons vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chili pepper, minced (optional)
1 1/4 pounds venison, cut into half-inch cubes (or beef round)
3/4 pound ground venison (or ground pork)
1 28-ounce can crushed tomatoes
3 tablespoons red-wine vinegar
2 1/2 tablespoons ground chili powder, plus a pinch
2 tablespoons ground cumin
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 teaspoons salt, or to taste
Freshly ground black pepper to taste
1 10-ounce can red kidney beans, drained
3 tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see note)

Steps:

  • Heat the oil in a very large skillet. Stir in the onion, garlic and chili pepper and saute over medium-high heat until the onion is just tender, about five minutes.
  • Add the cubed and the ground venison and continue cooking for four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the kidney beans and masa harina. Bring the mixture to a boil, then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick.
  • Stir in the kidney beans and masa harina and heat through. Taste and adjust the seasoning.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 581 milligrams, Sugar 6 grams, TransFat 0 grams

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

ANNIE'S EASY VENISON CHILI



Annie's Easy Venison Chili image

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

1 onion, diced
1 tablespoon minced garlic
2 pounds ground venison
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14.5 ounce) can tomato sauce
1 (14 ounce) can beef broth
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon ancho chili powder
1 tablespoon white sugar
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

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

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.

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