Venison Chili

Growing up, my dad always processed our own deer. I can’t recall one time he ever took his precious deer to the processor. There was something about the way he would take his time. I remember watching him hang the deer and going through the process. He took such care and delight in this delicate process. He trimmed and cut it to perfection. He always had special recipes for each part of the deer including the backstrap, the ribs (provided there was sufficient meat), and he would grind a couple pounds for burger. One of my favorite recipes was his venison chili recipe.

A staple in the diets of hunters across America, chili finds its way into the menus of many. It’s hot, spicy, and filling, making it the perfect grub for chilly days of hunting or even for a night in. This recipe makes a lot of chili, so make sure you have good company to share it with.

– 1 lb ground venison and 1 lb diced venison (or 2lbs ground venison)
– 1 tsp. olive oil
– 1 tsp. dried crushed red pepper
— 1/4 tsp. ground black pepper
– 3/4 tsp. cayenne pepper
– 5 tbs. chili powder
– 2 cans of red beans (15 oz each)
– 2 cans of refried beans (15 oz each) (can substitute black beans)
– 1 cup of water
– 1 can diced tomato (14.5 oz)
– 1 can of tomato sauce (8 oz)
-2 medium Onions, chopped
-1 medium Green Pepper, chopped
-4 Garlic cloves, crushed
-1 tablespoon ground Cumin
-1 teaspoon Salt

And 1 tablespoon Hot Pepper Sauce for those who like a little kick!

1. In a large pot, heat up 1 tsp. olive oil and add in the chopped onions and garlic. Sautee for a few minutes.

2. Once the onions and garlic soften, add the ground venison and brown. While the meat browns, break up the ground venison with your spoon to prevent large chunks.

4. Once meat browns, stir in the re-fried beans (or black beans) and red beans, liquid and all. You don’t have to cook the venison all the way through before adding the beans. It will continue to cook later.

5. Stir in the crushed red pepper, garlic salt, black pepper, cayenne pepper, and chili powder.

6. Stir in the cans of chopped tomato and tomato sauce. Add salt to taste.

7. Cover and simmer on low for one hour. If after the hour you still think the chili is too thin, take off the lid and continue to cook until thickened. Or you can do this before the hour is up.


Jun 11, 2013 | Category: Blog | Comments: none


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