Venison Chili With Jalapeno Cornbread Recipes

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VENISON CHILI FROM THE LAND



Venison Chili from the Land image

Provided by Nancy Fuller

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
4 slices bacon, chopped
2 pounds venison stew meat, cut into 1- or 2-inch chunks
Kosher salt
Freshly ground black pepper
1 medium onion, chopped
1 red bell pepper, chopped
1 (4-ounce) can chopped green chilies, drained
3 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika (preferably smoked)
1/4 teaspoon chipotle chili powder
1 cup dark beer (such as Dos Equis)
1 (28-ounce) can fire-roasted whole tomatoes, crushed by hand
1 (14 1/2-ounce) can low-sodium beef broth
1 chipotle chili in adobo, chopped, plus 2 tablespoons sauce from the can
2 tablespoons light brown sugar
2 tablespoons unsweetened cocoa powder

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.

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

VENISON CHILI & CORN



Venison Chili & Corn image

Make and share this Venison Chili & Corn recipe from Food.com.

Provided by ChefKinder

Categories     Deer

Time 2h15m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 lb ground venison
1 minced garlic clove
1 medium onion, chopped
1 jalapeno, stemmed & chopped
1/4 cup chili powder
2 (28 ounce) cans chopped tomatoes
1 (14 ounce) can rotel, tomatoes & chilies (Ro-tel is great)
2 cups tomato juice
1 (16 ounce) bag frozen corn (sweet, white it best)

Steps:

  • Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.

Nutrition Facts : Calories 322, Fat 12, SaturatedFat 3.5, Cholesterol 60.5, Sodium 608.7, Carbohydrate 37, Fiber 7.4, Sugar 11.1, Protein 23

TWISTED VENISON CHILI



Twisted Venison Chili image

Venison chili with a twist...a slight kick and a hint of sweetness.

Provided by Janine Coleman

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 1h45m

Yield 10

Number Of Ingredients 19

2 tablespoons olive oil, divided
2 pounds ground venison
1 ½ pounds bulk mild Italian sausage
¼ cup butter
1 large sweet onion, chopped
1 jalapeno pepper, seeded and chopped
3 teaspoons minced garlic
2 (14 ounce) cans stewed tomatoes, chopped
6 tablespoons chili powder
4 teaspoons beef bouillon granules
2 teaspoons liquid smoke flavoring
1 ½ teaspoons ground cumin
1 ½ teaspoons cayenne pepper
½ teaspoon ground allspice
2 (12 fluid ounce) cans or bottles Pilsner-style beer
1 (16 ounce) can light red kidney beans, rinsed and drained
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
¼ cup bourbon

Steps:

  • Heat 1 tablespoon olive oil over medium-high heat in a skillet. Add venison and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Heat remaining tablespoon olive oil over medium-high heat in a separate skillet. Add sausage and cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine venison and sausage in a large pot.
  • Melt butter over medium heat in a skillet. Add onion, jalapeno, and garlic and cook and stir until softened, 5 to 7 minutes. Carefully transfer mixture to a food processor and lightly blend. Add to meat mixture.
  • Lightly blend tomatoes in a food processor; add to meat mixture. Add chili powder, beef bouillon, liquid smoke, cumin, cayenne, and allspice, stirring after each addition. Stir in beer, kidney beans, tomato sauce, and bourbon.
  • Bring chili mixture to a boil; reduce heat to low and let simmer until thickened and reduced, about 1 hour.

Nutrition Facts : Calories 506.3 calories, Carbohydrate 29.4 g, Cholesterol 107.6 mg, Fat 24.7 g, Fiber 8.7 g, Protein 34.7 g, SaturatedFat 8.9 g, Sodium 1346.4 mg, Sugar 5.3 g

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