ANNIE'S EASY VENISON CHILI
Simple to make, packed with flavor and a little kick.
Provided by Annie
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 41.6 g, Cholesterol 105.8 mg, Fat 4.9 g, Fiber 14.6 g, Protein 41.6 g, SaturatedFat 1.5 g, Sodium 1409 mg, Sugar 3.4 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 FROM THE LAND
Steps:
- Heat a large Dutch oven over medium heat. Add the olive oil and bacon and cook until the bacon renders its fat, about 4 minutes. Remove the bacon to a paper towel-lined plate to drain.
- Pat the venison dry with paper towels and season with salt and pepper. In batches, cook the meat in the Dutch oven until browned all over, about 6 minutes per batch. Remove the meat to a plate as it browns.
- Once all of the meat is out of the pot, add the onion, bell pepper, green chilies, and garlic and cook until the onion and pepper begin to soften, about 5 minutes. Add the chili powder, cumin, paprika, and chipotle powder and cook until the vegetables are coated with the spices, about 1 minute. Pour in the beer, bring to a boil, and boil until reduced by half, about 2 minutes. Add the tomatoes, beef broth, chopped chipotle and chipotle sauce, brown sugar, and cocoa powder. Bring to a simmer and add the bacon and venison back. Simmer the stew, partially covered, until the meat is tender and the sauce is thick and flavorful, 1 1/2 hours to 1 hour and 45 minutes, uncovering for the last half an hour. If the meat is tender but the sauce is too thin, simmer rapidly over high heat for a minute or two to reduce, stirring to keep the bottom from burning.
VENISON SKYLINE STYLE CHILI
The greatest way to make chili with deer meat. You can adjust this recipe to suit your preferences, but the key is using the pork sausage to give you the fatty flavor that you miss with the lean deer meat. I don't add beans, but some people (like my dad) add red kidney beans as well.
Provided by TCSmoooth
Categories Deer
Time 45m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, put in about a quarter-stick of butter and let it melt. Turn the pot over and tilt it around so that the butter coats the entire bottom of the pot, and all around the sides as it melts. This will make it so that the Chili won't crust up and burn to the sides of the pot. Once the butter is melted, begin to heat up Cans of Chili on medium/high heat. Add Venison and Jimmy Dean sausage immediately (no need to brown it first, as the boiling chili will cook it). The meat can even be frozen when you add it, which is what makes this recipe so fast and easy.
- Keep this pot over medium heat until it begins to boil. When the chili begins to boil, reduce the heat slightly so that it just barely does not boil.
- Stir the pot regularly and leave it at this heat (just barely not boiling) for about 20 to 30 minutes or until it reaches desired thickness.
- Boil a separate pot of water and add pasta. Cook pasta until it is done.
- Chop up an onion into small pieces.
- To serve, fill a bowl with pasta, then cover with chili, then cover the chili with cheese immediately so that it melts, then add onions (if desired) then oyster crackers. If you want it to be spicier, add Frank's Red Hot sauce.
VENISON CHILI
Provided by Bobby Flay
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 21
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.
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