Amazing Venison Chili Recipes

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DAD'S VENISON CHILI



Dad's Venison Chili image

This is my Dad's awesome chili recipe. He got a deer this year so I actually got to make it tonight with some ground venison he had given us. This one puts together quick, with just an onion and a pepper to dice, then waiting and enjoying that great smell. Deeeeee-licious!

Provided by MelMay

Categories     Deer

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground venison
1 medium sweet onion, chopped
1 medium yellow bell pepper, chopped
32 ounces anasazi beans
28 ounces tomato puree
14 1/2 ounces diced tomatoes (chili style)
3 tablespoons chili powder
1 teaspoon salt
1 bay leaf, broken in half
1/4 teaspoon paprika
1/4 teaspoon cayenne (or more, to taste)
4 tablespoons ground cumin
1 tablespoon cumin seed
1 dash cinnamon
fresh ground pepper
1 1/2 cups water

Steps:

  • Brown the venison in a stock pot (I use non-stick).
  • Add onion and pepper, saute until slightly soft, about 5-10 minutes.
  • Add remaining ingredients, cover, and simmer for 1.5 hours.
  • I serve mine with a little sour cream and diced onion on top, and some crusty bread.
  • My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
  • We agree that it is best served with an ice cold beer.

Nutrition Facts : Calories 286.3, Fat 10.3, SaturatedFat 4.1, Cholesterol 90.8, Sodium 590.3, Carbohydrate 22.3, Fiber 5.9, Sugar 9.4, Protein 29.4

VENISON CHILI



Venison Chili image

Provided by Bobby Flay

Categories     main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 21

1/2 cup peanut oil, plus 1/2 cup
3 pounds venison shoulder, cut into 3/4-inch cubes
1 green pepper, diced
2 cups diced red onion
3 celery stalks, diced
3 jalapenos, diced
4 cloves garlic, minced
1/4 cup chili powder
2 tablespoons dried Mexican oregano
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cayenne
2 tablespoons ground chipotle
1 teaspoon ground cinnamon
2 cups veal stock
1 bottle beer
1 small can chipotles, pureed
2 cups cooked black beans
1 (16-ounce) can peeled and diced tomatoes
Grated manchego, for garnish
Chopped pickled jalapeno, for garnish

Steps:

  • Add 1/2 cup of oil in a large saucepan and heat. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are tender.
  • Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.
  • Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.

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 & KIDNEY BEAN CHILI



Venison & Kidney Bean Chili image

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

2 lbs ground venison
1 tablespoon butter
1 onion
garlic salt
16 ounces whole tomatoes
1 (16 ounce) can tomato puree
1 green bell pepper
1 (16 ounce) can kidney beans
3 tablespoons chili powder
celery salt

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

AMAZING VENISON CHILI



Amazing Venison Chili image

I started making this chili when our neighbors first started bringing us fresh venison. I never developed a taste for wild meat, growing up in the city, so I was looking for a way to disguise the flavor. But instead I discovered the best flavor in the world I hope you like this, my kids say "It's so good I wanna cry!" Wild...

Provided by Victoria Meyers

Categories     Chili

Time 12h

Number Of Ingredients 17

2 c dry pinto beans or red beans
2 dried ancho chili peppers
1 Tbsp salt
1 lb maple smoked thick cut bacon
1 lb ground venison
1/3 c organic corn meal
2 Tbsp minced garlic
1 large onion, chopped
1 large green bell pepper, chopped
2 stick celery, chopped
1 can(s) organic fire roasted tomatoes
1 can(s) 7 ounce can diced green chilis
2 Tbsp chili powder
1 Tbsp cumin
1 tsp cayenne pepper
1 can(s) organic chicken broth
1/2 c white cooking wine

Steps:

  • 1. Soak dry beans and ancho chilis overnight (about 8 hrs) in cold salted water. Then cook over medium low heat about 3 hours, until the skins are loose. Remove ancho chilis from pot and set aside to cool.
  • 2. Chop raw bacon into one inch pieces, add to large hot cast iron skillet. Cook on medium heat and stir until bacon is almost done but not crisp.
  • 3. Meanwhile, slice ancho chilis in half length-wise. With clean bare hands remove stems and seeds, and anything that feels hard. Scrape the meat off the skins with a knife and return to the pot. Discard the stems, seeds, and skins. Chop onions, bell peppers, celery, and garlic.
  • 4. Break up ground venison, add to the bacon and fat raise temperature to med-high. Salt to taste. Chop and Stir as it cooks with a steel spatula.
  • 5. Add chopped onion, minced garlic, bell peppers, celery. Continue to chop and stir until the meat is browned and the onions are translucent.
  • 6. Sprinkle corn meal over the meat, add spices. At this point, transfer the meat mixture into the hot beans. Stir and add chicken broth, tomatoes and green chilis. Bring to a boil and then lower the heat.
  • 7. Simmer on low heat for at least an hour. The longer you let it simmer the better it will taste. When your nearly ready to eat add 1/2 cup white cooking wine and let cook another 5 minutes to cook off the alcohol.
  • 8. A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)

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