Venison Pumpkin Chili Recipes

ANNIE'S EASY VENISON CHILI

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.

TWISTED VENISON CHILI

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.

VENISON CHILI

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-PUMPKIN CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir venison, onions, bell pepper, and jalapeno in the hot skillet until venison is browned and crumbly and onions and peppers are soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add crushed tomatoes and pumpkin. Stir in chili powder, paprika, cumin, turmeric, and chipotle chile powder. Reduce heat and simmer for about 30 minutes.

VENISON CHILI

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.