Ground Venison Chili Food

DAD'S VENISON CHILI

Dad's Venison Chili image

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

Ingredients

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

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

GROUND VENISON CHILI

Ground Venison Chili image

After searching recipes for a wild game chili recipe I compiled ideas and created this recipe. I originally used deer & moose (1 lb each) but have found it also works well with any combination, even beef. I like white beans for their tenderness and use light red beans. Great for crockpots, too!

Provided by cuselman

Categories Deer

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs ground meat, of choice
1 large onions, chopped or 1 cup chopped onion
1 large green peppers, chopped or 1 cup chopped green pepper
3 tablespoons chili powder
2 (14 ounce) cans diced tomatoes, undrained
2 tablespoons cornmeal
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/4-1/2 teaspoon ground red pepper
3 garlic cloves, minced
1 1/2 cups beef broth
1 (15 ounce) can pinto beans
1 (15 ounce) can white beans
1/2 cup salsa verde

Steps:

In Dutch oven brown half of the meat, remove and drain off fat. Cook remaining beef with onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Return all meat and vegetables to pot.
Stir in chili powder, cornmeal, cumin, oregano, red pepper and garlic. Stir in broth, beans and salsa verde. Bring to boiling, reduce heat and simmer about 1.5 hours.
Top with sour cream and/or shredded cheese.
Crockpot: Cook meat and onion as directed above. In 3.5-4 quart electric slow cooker combine all ingredients. Cover and cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.

VENISON CHILI

Venison Chili image

Provided by Bobby Flay

Categories main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

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

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 CHILI

Venison Chili image

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

Ingredients

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

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

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