Chipotle Butternut Venison Chili Recipes

CHIPOTLE BUTTERNUT VENISON CHILI

Steps:

• Preheat oven to 400 degrees.
• Spray a cookie sheet or jelly roll pan with cooking spray.
• Mix the butternut squash with olive oil, spread out on pan and sprinkle with salt and pepper.
• Bake for 10 to 15 minutes or until tender but not mushy. Set aside.
• Brown meat with green pepper, onion and garlic until no longer pink.
• Add diced tomatoes, Rotel, black beans, cumin, chili powder, chipotle pepper and salt.
• Simmer for 15 minutes.
• Add butternut squash and simmer another 10 minutes.

VENISON CHILI

Steps:

• 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.

HILLER'S BUFFALO/VENISON CHILI

Steps:

• Brown meat with diced onion over low heat.
• Add all other ingredients except green onions.
• Simmer for 30 minutes.
• Server with green onio sprinkled on top.

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.

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.

VENISON CHILI FROM THE LAND

Steps:

• Heat a large Dutch oven over medium heat. Add the olive oil and bacon and cook until the bacon renders its fat, about 4 minutes. Remove the bacon to a paper towel-lined plate to drain.
• Pat the venison dry with paper towels and season with salt and pepper. In batches, cook the meat in the Dutch oven until browned all over, about 6 minutes per batch. Remove the meat to a plate as it browns.
• Once all of the meat is out of the pot, add the onion, bell pepper, green chilies, and garlic and cook until the onion and pepper begin to soften, about 5 minutes. Add the chili powder, cumin, paprika, and chipotle powder and cook until the vegetables are coated with the spices, about 1 minute. Pour in the beer, bring to a boil, and boil until reduced by half, about 2 minutes. Add the tomatoes, beef broth, chopped chipotle and chipotle sauce, brown sugar, and cocoa powder. Bring to a simmer and add the bacon and venison back. Simmer the stew, partially covered, until the meat is tender and the sauce is thick and flavorful, 1 1/2 hours to 1 hour and 45 minutes, uncovering for the last half an hour. If the meat is tender but the sauce is too thin, simmer rapidly over high heat for a minute or two to reduce, stirring to keep the bottom from burning.

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.