VENISON TEQUILA CHILI
A hearty venison chili made with tomatoes, onion and beans. Tequila gives it a boost of flavor. Adjust the spices to your taste.
Provided by ifishihunt
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
- Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 26 g, Cholesterol 86 mg, Fat 6.1 g, Fiber 6.7 g, Protein 29.5 g, SaturatedFat 1.5 g, Sodium 800.4 mg, Sugar 10 g
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.
TEXAS VENISON CHILI
Steps:
- For the chili puree: Combine the pasilla chiles, ancho chiles, chile de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock.
- For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside.
- Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour.
- Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper.
VENISON CHILI
"This meaty chili is nicely seasoned and has gotten many 'very good' responses from my friends," says Gary Urness of Kenyon, Minnesota. "It's easy to make."
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 3-4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook venison and onion in oil until meat is browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
Nutrition Facts : Calories 292 calories, Fat 13g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 681mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
VENISON & KIDNEY BEAN CHILI
Make and share this Venison & Kidney Bean Chili recipe from Food.com.
Provided by adcoxba
Categories Deer
Time 5h
Yield 6-8 bowls
Number Of Ingredients 10
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.
Nutrition Facts : Calories 383.4, Fat 14.2, SaturatedFat 6.5, Cholesterol 126.2, Sodium 415.2, Carbohydrate 25.8, Fiber 7.5, Sugar 8.7, Protein 39.7
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
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
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