Venison Chili
I got this recipe the last time I was on the Mississippi Gulf Coast, and tweaked it some to match our taste. The beans are optional, but if you leave them out you should add another pound of ground venison to the mix.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1tablespoon olive oil
- 2lbs ground venison
- 2 1⁄2
- 5
- 2(1 ounce) packages chili seasoning mix
- 1tablespoon steak sauce
- 1teaspoon fresh ground black pepper
- 1teaspoon red pepper flakes
- 2tablespoons chili powder
- 1tablespoon cajun seasoning
- 1(18 ounce) can tomato juice
- 2
- 2
- 1
- 1(1 g) packet sugar substitute
- 2(7 ounce) cans mushrooms
- 1
Advertisement
DIRECTIONS
- Coat bottom of a large Dutch oven with cooking spray (I use garlic flavour).
- Add oil, heat over medium heat.
- Brown together venison, onion, and garlic until venison is completely browned and onions are translucent.
- Stir in chili seasoning.
- Add steak sauce and next 5 ingredients.
- Reduce heat to low; cover and simmer for at least one hour, stirring occasionally.
- Add beans and rest of ingredients.
- Continue simmering at least one more hour, until done, stirring occasionally.
- For thicker chili, remove cover for last half hour of cooking.
Advertisement