Everybody Loves Venison Chili Recipes. . .
Even people who claim they don't like deer meat. These venison chili recipes have the power to change minds.
All the benefits of grassfed meat are found in venison. Deer meat has less fat than beef and contains anti-carcinogenic properties.
Chili with deer meat is easy to prepare, inexpensive, and goes as long way to serve a bunch of people.
Crock Pot Venison Chili
1 pound venison burger, browned and drained
1/2 pound fresh mushrooms, coarsely chopped
1 green pepper, coarsely chopped
1 (14 1/2 ounce) can sliced stewed tomatoes, undrained
1 (6 ounce) can tomato paste
3 (14 1/2 ounce) cans dark red kidney beans, undrained
2 Tbsp chili powder
1 tsp cumin pepper
1/4 tsp Tabasco sauce
1/2 tsp cayenne pepper
3-4 dashes crushed red pepper
1/2 dashes celery salt
Dash of black pepper
2 cloves of garlic, crushed
Place all above ingredients in a crock pot or slow cooker and mix thoroughly. (To refrigerate a few hours or overnight may help saturate and flavor the venison.)
Turn the crock pot setting to low and cook for 8-10 hours.
A topping of cheddar cheese (shredded) and onion (freshly chopped) to each serving enhances color and provides visual appeal as well as delight to the taste buds.
4 large onions, thinly sliced or finely chopped
2 cloves garlic, finely chopped
2 Tbsp. vegetable oil or olive oil
2 pounds venison, ground
2 Tbsp. chili powder
2 tsp coriander
1/2 tsp ground cumin
Dash of Tabasco
1 cup water
1/2 cup tomato paste
1 1/2 tsp salt
Saute the onions and garlic in oil until they are limp and golden. Add the ground venison, stirring until browned. Add the rest of the ingredients and blend.
Reduce the heat and simmer for 45 minutes to 1 hour. Taste for seasoning and correct. Add more liquid if the mixture gets too dry. Cook until it is well thickened and rich in flavor. Serve with pinto or kidney beans, and rice. This venison chili recipe Serves 6.
Easy Venison Chili Recipe
1 pound ground venison
2 cans of kidney beans (16 oz)
1 can tomato juice (1 qt 14 oz)
Salt and pepper to taste
3 drops of Tabasco sauce
1 small onion (diced)
2 sticks of celery (diced)
2 Tbsp chili powder
1/2 Tbsp brown sugar
Brown meat and onion. Add rest of ingredients and simmer for 1/2 hour.
3 pound boned venison roast (6 1/2 cups)
2 Tbsp flour
2 Tbsp butter
1 can (1 lb.) tomatoes
1/2 cup water
1 cup chopped onion
2 tsp chili powder
1 can Chili beef soup
1/2 cup diced green pepper
Trim fat, cut meat into thin strips; sprinkle with flour. In skillet, brown meat in butter; pour off fat. Add tomatoes, water, onion, and chili powder.
Cover; cook over low heat 1 hour. Stir now and then. Add soup and green pepper. Cook covered 1/2 hour more or until tender. Stir now and then.
Serve over rice.
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