Venison Chili
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 907.18 g ground venison
- 44.37 ml chili powder
- 4.92 ml salt
- 4.92 ml oregano
- 4.92 ml cumin
- 4.92 ml paprika
- 1.23 ml garlic powder
- 2 (907.18 g) can tomatoes
- 2 (907.18 g) can kidney beans
- 2 (907.18 g) can pinto beans
- 59.14 ml ketchup
- 44.37 ml balsamic vinegar
- 2 medium onions, diced
- red peppers or jalapeno
directions
- Brown venison (drain if using beef).
- Combine next 5 items and add to meat.
- Mix well.
- Add next 7 items and bring to boil.
- Simmer for 1½ to 2 hours.
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Reviews
-
I have fixed this chili countless times over the last twenty-four years (!!) and it is delicious. I came looking for it again to print a new copy. Over the years, I have only changed a few things, and that was the first couple of times preparing this chili and the same ever since. I do not add ketchup, and I use onion flakes rather than diced onion (hate cutting onion). I add about two heaping tablespoons of diced jalapenos before bringing to a boil. I sub Rotel for the tomatoes every once in a while, too. The whole family loves it!!
-
Good chili recipe that plays well with venison. It doesn't hid the venison flavor that much like most venison chilis. I had never thought of adding balsamic vinegar to chili before and it added a nice layer to the flavor. I used plain tomato sauce rather than ketchup because I only realised when I started it that I didn't have any plain ketchup. Thanks for sharing! Made for PAC Spring 2012.
RECIPE SUBMITTED BY
Busy Mom 628
United States