Best Venison Chili Recipes

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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



Venison Chili image

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

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

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



Annie's Easy Venison Chili image

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

1 onion, diced
1 tablespoon minced garlic
2 pounds ground venison
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (14.5 ounce) can tomato sauce
1 (14 ounce) can beef broth
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon ancho chili powder
1 tablespoon white sugar
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

DAD'S VENISON CHILI

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



Dad's Venison Chili image

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

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

VENISON CHILI

Provided by Bobby Flay

Categories     main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 21



Venison Chili image

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.

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

BEST VENISON CHILI

We love Venison. Being such a wonderful lean meat we expecially enjoy chili with it. Here is our version of Venison Chili. (I use my own canned tomatoes and salsa)

Provided by michEgan

Categories     < 4 Hours

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 13



Best Venison Chili image

Steps:

  • Brown venison with 2 to 3 tablespoons olive oil, with the chopped onions, celery, green peppers, and garlic. Put chopped tomatoes and salsa in a large pot. Add meat mixture, beans and all the spices. Adjust spices to suite your taste. Simmer for 1 to 2 hours.
  • serve with corn bread.
  • Enjoy.

Nutrition Facts : Calories 352.5, Fat 7.2, SaturatedFat 3.1, Cholesterol 68.1, Sodium 1122.1, Carbohydrate 43.1, Fiber 13.5, Sugar 7.7, Protein 31.4

1 1/2 lbs ground venison
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
3 -4 garlic cloves, chopped
2 tablespoons chili seasoning mix (to taste)
1 teaspoon cumin powder
1 teaspoon salt (to taste)
1/2 teaspoon black pepper
1 teaspoon finely chopped cilantro (optional)
4 cups chopped canned tomatoes
3 cups salsa
2 (15 1/2 ounce) cans pinto beans

VENISON CHILI

Provided by Bryan Miller

Categories     dinner, main course

Time 2h10m

Yield 6 - 8 servings

Number Of Ingredients 14



Venison Chili image

Steps:

  • In a large kettle, heat olive oil. Brown the onions and meat and season with salt and pepper. Add the garlic, kidney beans, spices, chilies and tomatoes. Stir until blended.
  • Stir in tomato liquid and V-8. Cover and simmer for about 2 hours.
  • When ready to serve, place in individual heatproof bowls. Sprinkle onion over top. Cover with cheese. Place under a preheated broiler until cheese is melted.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 24 grams, Fiber 10 grams, Protein 88 grams, SaturatedFat 9 grams, Sodium 1197 milligrams, Sugar 9 grams, TransFat 0 grams

1/3 cup olive oil
3 cups diced Spanish onions
4 pounds coarsely ground venison
Salt and pepper
2 cloves garlic, chopped
1/2 pound dried red kidney beans, soaked in water overnight
2 teaspoons cumin
3 tablespoons chili powder
8 dashes Tabasco
12 ounces canned green chilies
1 28-ounce can whole peeled tomatoes, coarsely chopped, liquid reserved
2 cups V-8 juice
1 medium yellow onion, finely chopped
2 cups grated cheddar cheese

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