Bestvenisonchili Recipes

SLOW COOKER VENISON CHILI FOR THE BIG GAME

Steps:

• Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned. Drain grease. Stir in the onions and garlic, and cook until aromatic, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.
• Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High. Sprinkle each serving with shredded Cheddar cheese.

VENISON CHILI

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
• Mix everything together thoroughly and let simmer for about 20 more minutes.

DAD'S VENISON CHILI

Steps:

• Brown the venison in a stock pot (I use non-stick).
• Add onion and pepper, saute until slightly soft, about 5-10 minutes.
• Add remaining ingredients, cover, and simmer for 1.5 hours.
• I serve mine with a little sour cream and diced onion on top, and some crusty bread.
• My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
• We agree that it is best served with an ice cold beer.

BEST VENISON CHILI RECIPE

Steps:

• Gather all of your ingredients to make your deer chili.
• Dice all of the vegetables.
• Start with a large pan/pot over medium heat, sauté the diced onion, peppers and celery for 5 minutes. After 2 minutes, stir vegetables.
• Next, add the venison burger and sausage to the sautéed vegetables. Chop the meat into smaller pieces as it cooks. Continue to do this until all of the meat is in very small pieces.
• Cook the ground meat and vegetables for about 15 minutes.
• Drain all the fat off and discard.
• Optional step: While the meat is cooking, pour all of the diced tomatoes into a bowl. With a stick blender, puree the tomatoes slightly. My family doesn't care for chunks of tomatoes in their chili.
• Stir in all of the diced tomatoes, beans, taco seasoning, salt, pepper and sugar.
• Pour in the tomato juice and stir to combine.
• Choose your prefered method of cooking. I like to use my West Bend Slow Cooker. See different cooking methods in the NOTES section of this recipe.

BEST VENISON CHILI

Steps:

• Brown venison with 2 to 3 tablespoons olive oil, with the chopped onions, celery, green peppers, and garlic. Put chopped tomatoes and salsa in a large pot. Add meat mixture, beans and all the spices. Adjust spices to suite your taste. Simmer for 1 to 2 hours.
• serve with corn bread.
• Enjoy.

SLOW COOKER VENISON CHILI

Steps:

• In a non-stick skillet set to medium heat brown the venison, while the meat is cooking season it with a sprinkle over the salt, pepper, and onion powder.
• Add the meat to the slow cooker.
• Add all the rest of the ingredients.
• Stir.
• Set the slow cooker to low for 8 hours.
• Ladle the chili in bowls, and top with cheese, and green onions, serve with cornbread.
• Enjoy!

VENISON CHILI

Steps:

• Add 1/2 cup of oil in a large saucepan and heat. 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 tender.
• Add the remaining oil, all of the dry spices and the venison and stir, completely incorporating the ingredients. Add the stock, beer, beans, tomatoes, and chipotle puree.
• Cover and simmer for 2 to 3 hours or until venison is fork tender. Check for seasoning and serve. Serve with grated manchego and pickled jalapeno.