Venison Chili With Snowcap Beans Recipes
TWISTED VENISON CHILI
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
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
VENISON CHILI
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
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 WITH SNOWCAP BEANS
Provided by Jane Stern
Categories Soup/Stew Bean Onion Pork Tomato Super Bowl Venison Sausage Bell Pepper Winter Tailgating
Yield Serves 6 to 8
Number Of Ingredients 21
Steps:
- Make the beans:
- Soak the beans overnight. In the morning, pick out any bad ones and any stones. Wash the beans and place them in a large pot filled with water. Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water. Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender. Discard the spices. Drain the beans well and set aside while you make the chili. Add the salt.
- Make the chili:
- Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water until smooth. Set aside.
- In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. Set aside.
- In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water. Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes.
- Serve in deep bowls atop a bed of snowcap beans.
VENISON CHILI
I got this recipe the last time I was on the Mississippi Gulf Coast, and tweaked it some to match our taste. The beans are optional, but if you leave them out you should add another pound of ground venison to the mix.
Provided by Felix4067
Categories Deer
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Coat bottom of a large Dutch oven with cooking spray (I use garlic flavour).
- Add oil, heat over medium heat.
- Brown together venison, onion, and garlic until venison is completely browned and onions are translucent.
- Stir in chili seasoning.
- Add steak sauce and next 5 ingredients.
- Reduce heat to low; cover and simmer for at least one hour, stirring occasionally.
- Add beans and rest of ingredients.
- Continue simmering at least one more hour, until done, stirring occasionally.
- For thicker chili, remove cover for last half hour of cooking.
VENISON & KIDNEY BEAN CHILI
Make and share this Venison & Kidney Bean Chili recipe from Food.com.
Provided by adcoxba
Categories Deer
Time 5h
Yield 6-8 bowls
Number Of Ingredients 10
Steps:
- Brown 2 lbs Venison in the butter, add onion and garlic (salt/powder). Add 1 big can of tomato puree, 1 can of whole tomatoes, chopped green pepper, 1 big can of kidney beans. Add to taste salt, garlic (salt/powder), chili powder and celery salt.
- Add to slow cooker and cook until chili is to the consistency of your liking.
Nutrition Facts : Calories 383.4, Fat 14.2, SaturatedFat 6.5, Cholesterol 126.2, Sodium 415.2, Carbohydrate 25.8, Fiber 7.5, Sugar 8.7, Protein 39.7
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