Recipe: Delicious Venison Chili

Venison Chili. 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. Melt the butter in a large pot over medium heat.

Remove from pan with a slotted spoon. Brown the venison in a stock pot (I use non-stick). I serve mine with a little sour cream and diced onion on top, and some crusty bread. You can have Venison Chili using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Venison Chili

1. Prepare 2 lbs of ground venison.
2. You need 2 cloves of garlic, chopped.
3. It's 1-8 oz. of can tomato sauce.
4. Prepare 2 tbsp. of Chili powder.
5. It's 1 tsp. of Ground cumin.
6. Prepare 1 tsp. of ground oregano.
7. Prepare 1 tsp. of Salt (I use fresh ground sea salt).
8. You need 1/4 tsp. of Cayenne pepper.
9. You need 1/4 C. of Masa Harina (I make an arrowhead and polenta grits mixture).
10. You need 1-15 oz. of can of kidney beans (I use red).
11. It's 1-15 oz. of can of pinto beans.
12. Prepare of Cheddar or onion or tortilla chips or lime wedges for serving.

Sauté onions, bell pepper, chili powder, cumin, coriander, oregano, thyme, chipotle chili pepper or cayenne, and the salt and pepper. Stir in the garlic, then add the venison. If you're using ground venison, break up the larger clumps with a wooden spoon. Serve the chili with shredded cheese, sour cream, or your favorite toppings.

Venison Chili step by step

1. Place the meat in a large stainless or cast iron pot, depending on your cooking surface, and throw in the garlic.
2. Cook over med heat until browned. Drain off excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne..
3. Stir together well, cover, and reduce heat to low. Simmer for 1 hr stirring occasionally. If the mixture gets overly dry, add 1/2 cup of water at a time as needed..
4. After an hour, place the masa harina in a small bowl and add 1/2 cup of water and mix with a fork. Dump it in the chili and mix well then give a taste to adjust seasoning. You can add more paste if to loose and some water if to thick.
5. Just add the beans and simmer for another 10 mins then just pick your preferred garnish.
6. CHEFS NOTE: venison is a leaner meat than beef, I take a little veni or beef fat and food process it to as close to liquid as possible so it renders into the chili, just a very little before the hour simmer.

While I almost never make chili the same way twice, this recipe sees more use than most. Venison Chili This delicious venison chili is perfect for using up some of that ground venison in your freezer, especially on those cold winter nights. Since we hunt deer every fall, we typically have a lot of meat in the freezer. We process our own as a family, which is a lot of fun, but we do grind up pretty decent amount of it. In a large saucepan, cook venison and onion in oil until meat is browned.