No Bean Venison Chili Recipes

BEST SLOW-COOKER DEER (VENISON) CHILI NO BEANS

Best Slow-Cooker Deer (Venison) Chili No Beans image

The best Texas-style Deer Chili Recipe made from ground venison meat with a spicy, Southern flavor! Simple and easy to make in the Crockpot!

Provided by Ranch Style Kitchen

Time 4h10m

Number Of Ingredients 19

Ingredients

2 Tablespoons olive oil
2 pounds ground venison
1 (10-ounce) can diced tomatoes and green chilies
1 (8-ounce) can tomato sauce
1 cup chicken broth
1 small white onion (diced)
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 ½ teaspoons (3 cloves) minced garlic
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon ground oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon seasoned salt
½ teaspoon cayenne pepper (optional)
1 Tablespoon masa harina flour
½ cup warm water

Steps:

In a large skillet, heat olive oil over medium-high heat.
Add ground venison and cook until completely browned (about 7-10 minutes), breaking it up with a spatula as it cooks.
Drain and discard excess fat/grease from the meat, if necessary.
Transfer meat into the slow cooker.
Stir in the rest of the ingredients (except for the masa harina flour and water).
Close the lid and cook on High for 3-4 hours or on Low for 6-8 hours.
Place masa harina flour into a small bowl. Add ½ cup warm water and stir.
Pour masa slurry into the chili and stir.
Place lid back on slow cooker and cook for an additional 15 minutes.
Top with corn chips, sour cream, chopped green onions, and shredded cheddar cheese. Serve with crackers or cornbread.

Nutrition Facts : ServingSize 1 serving, Calories 540 kcal, Carbohydrate 10.5 g, Protein 62.9 g, Fat 26.3 g, Fiber 2.3 g, Sugar 6.7 g

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

Ingredients

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 BLACK BEAN CHILI

Venison Black Bean Chili image

Make and share this Venison Black Bean Chili recipe from Food.com.

Provided by matthew.benigni

Categories Wild Game

Time 2h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs venison roast (Cubed) or 2 lbs beef stew meat (Cubed)
2 cups beef broth
1 yellow onion
2 chipotle chiles in adobo
1 (16 ounce) can black beans
1 (15 ounce) can diced tomatoes

Steps:

Salt and pepper the meat and brown it in a large skillet with butter.
Put the diced tomatoes and chipotles in a blender and puree them.
Add the beef broth and the chipotles/tomato puree to your skillet and simmer for 1.5 hours. Add water if necessary.
While the chili is simmering, sauté the onion until soft and set aside.
Once the meat is tender, add the beans and onions. Simmer for 15 more minutes and season to taste.

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