No Bean Venison Chili Food

BEST SLOW-COOKER DEER (VENISON) CHILI NO BEANS

Steps:

• In a large skillet, heat olive oil over medium-high heat.
• Add ground venison and cook until completely browned (about 7-10 minutes), breaking it up with a spatula as it cooks.
• Drain and discard excess fat/grease from the meat, if necessary.
• Transfer meat into the slow cooker.
• Stir in the rest of the ingredients (except for the masa harina flour and water).
• Close the lid and cook on High for 3-4 hours or on Low for 6-8 hours.
• Place masa harina flour into a small bowl. Add ½ cup warm water and stir.
• Pour masa slurry into the chili and stir.
• Place lid back on slow cooker and cook for an additional 15 minutes.
• Top with corn chips, sour cream, chopped green onions, and shredded cheddar cheese. Serve with crackers or cornbread.

VENISON & KIDNEY BEAN CHILI

Steps:

• Brown 2 lbs Venison in the butter, add onion and garlic (salt/powder). Add 1 big can of tomato puree, 1 can of whole tomatoes, chopped green pepper, 1 big can of kidney beans. Add to taste salt, garlic (salt/powder), chili powder and celery salt.
• Add to slow cooker and cook until chili is to the consistency of your liking.

VENISON CHILI & CORN

Steps:

• Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.

VENISON BLACK BEAN CHILI

Steps:

• Salt and pepper the meat and brown it in a large skillet with butter.
• Put the diced tomatoes and chipotles in a blender and puree them.
• Add the beef broth and the chipotles/tomato puree to your skillet and simmer for 1.5 hours. Add water if necessary.
• While the chili is simmering, sauté the onion until soft and set aside.
• Once the meat is tender, add the beans and onions. Simmer for 15 more minutes and season to taste.

CLASSIC NO-BEAN CHILI

Steps:

• In soup kettle or dutch oven, saute onions, pepper, and celery in oil until tender, about five minutes.
• Add beef and cook until browned, drain.
• Stir in tomatoes, tomato sauce, water, Worcestershire, and seasonings.
• Bring to a boil; reduce heat.
• Cover and simmer for 1-1/2 hours, stir occasionally.
• Add kidney beans if desired.
• Add any additional veggies you have on hand.

NO BEAN CHILI

Steps:

• Mince tomatoes and place into large cooking pot on low heat. Saute onions with oil, when finished add onion with tomatoes. Brown beef in a pan, once finished place in cooking pot with tomatoes and onion. Chop bell peppers and cook over medium heat with garlic. Once cooked place in cooking pot. Add oregano, black pepper, chili peppers and lime and let simmer for 1-2 hours. Chop celery and put aside. 10-15 minutes before serving add celery.
• You can always add more chili peppers to make it spicier.