Prep 30 mins
Cook 2 hrs
My husband loves venison chili. We hope that you will enjoy this spicy dish, which can be made hotter or milder, by adding or decreasing the amount of chili powder and peppers. When cooking with venison, I always add ground pork or bacon because venison is very lean and can dry out easily. For the best tasting chili remove from heat, let the chili cool completely, then cover and refrigerate it until the next day.
- 453.59 g ground venison
- 453.59 g ground pork
- 14.79 ml butter
- 14.79 ml oil
- 1 onion, large, Spanish, chopped
- 2 garlic cloves, large, minced
- 236.59 ml bell pepper, sweet (green or red or yellow or or orange)
- 2.46-4.92 ml sea salt, coarse
- 14.78-19.71 ml sugar
- 59.16-88.74 ml chili powder, Mexican
- 1.23 ml red pepper flakes, New Mexico, hot dried
- 2.46-4.92 ml cayenne pepper
- 1.23-2.46 ml red pepper flakes
- 1.23-2.46 ml Tabasco sauce
- 2.46 ml ground allspice
- 2.46-4.92 ml ground cumin (optional)
- 2.46-4.92 ml ground coriander (optional)
- 2 fresh bay leaves (or 1 dried leaf)
- 4.92 ml oregano
- 29.58 ml cider vinegar
- 828.06 ml stewed tomatoes
- 354.88 ml tomato sauce
- 354.88 ml beef broth
- 538.64 g red kidney beans, drained (1 can)
- 538.64 g white kidney beans, drained (1 can)
- 118.29 ml monterey jack cheese, shredded (garnish)
- 118.29 ml old cheddar cheese, shredded (garnish)
- 2 green onions, thinly sliced (garnish)
- In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
- Next add the ground venison & pork, stirring until well browned.
- Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
- Lower heat, cover and simmer for 30 minutes.
- Add the drained kidney beans and stir to blend the flavors together.
- Place the chili in a slow cooker on low and cook for 2 - 3 hours.
- Cook until the chili is thickened and rich in flavor.
- Remember to taste your chili as it’s cooking to see if you need to adjust your seasonings.
- Adjust the spices accordingly and add more liquid if the mixture gets too dry.
- Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.
I really shouldn't be rating this recipe...I didn't have venison...but I did have moose...so that is what I used...delicious...it is very similar to my Cu's Chili...so I knew we would enjoy it...can't wait for the left overs...made for..."For Your Consideration" tag game...=)
My husband and I LOVE this chili recipe. And the venison and pork mixture is perfect for chili! I will never go back to the chili mix packets again. Yum!
Tasty, tasty indeed! Well worth the time to measure out the 28 different ingredients. I agree that it is best to make the chili, then let sit overnight in the refrigerator for the deep flavors to develop. (A bonus is that the fat rises to the top so you can literally take it off and throw it out.)