Venison Chili Recipes

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.

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.

Steps:

• In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.

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.

Steps:

• Put all except beans into slow cooker on low for 4 hours.
• Add beans 1 more hour.
• Serve on a bed of rice, topped the grated sharp cheddar cheese, sour cream, salsa, avocados, and or more Chili peppers.