VENISON CHILI
This is an excellent chili recipe for game meats. You can easily substitute venison with buffalo or boar as well.
Provided by Scotch
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 7
Number Of Ingredients 17
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.
Nutrition Facts : Calories 801.9 calories, Carbohydrate 49.7 g, Cholesterol 157.1 mg, Fat 36.9 g, Fiber 9.3 g, Protein 49.2 g, SaturatedFat 12.5 g, Sodium 551.5 mg, Sugar 11.6 g
INSTANT POT® VENISON AND BEAN CHILI
My own take on Instant Pot® venison chili!
Provided by Valerie Martin
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ground venison and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Add tomato sauce, diced tomatoes, chili beans, kidney beans, and black beans; stir to combine.
- Mix in onion and garlic, and then add cocoa powder, marjoram, chili powder, parsley, red pepper flakes, and bay leaves. Stir until well combined and cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove bay leaves before serving.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 55.3 g, Cholesterol 79.8 mg, Fat 5.9 g, Fiber 17.2 g, Protein 37.9 g, SaturatedFat 1.4 g, Sodium 2140.3 mg, Sugar 15.8 g
VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD
Provided by Bobby Flay
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
- Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
- Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
- Preheat oven to 400 degrees F.
- In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.
VENISON WITH BLACK BEAN CHILI
Make and share this Venison with Black Bean Chili recipe from Food.com.
Provided by David Frazier
Categories Deer
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Wash and pat dry meat dry.
- Mix ingredients together well in a large bowl.
- Usually an extra large zip-lock style baggie is what I prefer to use for freshness and ease.
- Add venison to baggies and add marinade.
- Seal to remove most air, but leave enough so it will shift when turned (at least twice).
- Marinate meat overnight prior to cooking please.
- In a crock-pot, pour in chicken stock and begin heating on high heat.
- In a large skillet over medium high heat, melt the butter and sauté the onion and garlic, stirring occasionally until soft, 3-4 minutes.
- Stir in brown sugar and cook until onions and garlic brown slightly, 2-3 minutes.
- Stir in the red wine, vinegar, and tomato paste and chicken stock along with the cumin, cayenne, chili powder, salt and pepper.
- Bring to a simmer and cook until reduced by half, 30-35 minutes.
- Add mixture to chicken stock in crock-pot.
- Meanwhile, in large skillet heat oil and fry bacon until it browns.
- Remove bacon-leaving grease behind; add venison, salt and pepper.
- Brown the meat, stirring occasionally, until brown.
- Add crumbled bacon, meat and black beans to mixture in crock-pot.
- Add additional spices if necessary.
- Let simmer on high for about 3 hours.
- Taste for seasoning after about 1 hour.
- Turn heat to low and cook until ready to serve.
- The longer it cooks, the better it gets!
- Enjoy!
Nutrition Facts : Calories 439.7, Fat 19.4, SaturatedFat 6.1, Cholesterol 38.3, Sodium 270.4, Carbohydrate 15.4, Fiber 1.2, Sugar 9.2, Protein 22.5
VENISON BLACK BEAN CHILI
Make and share this Venison Black Bean Chili recipe from Food.com.
Provided by matthew.benigni
Categories Wild Game
Time 2h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper the meat and brown it in a large skillet with butter.
- Put the diced tomatoes and chipotles in a blender and puree them.
- Add the beef broth and the chipotles/tomato puree to your skillet and simmer for 1.5 hours. Add water if necessary.
- While the chili is simmering, sauté the onion until soft and set aside.
- Once the meat is tender, add the beans and onions. Simmer for 15 more minutes and season to taste.
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Ratings 112Calories 426 per servingCategory Main Course, Soup
- Soak beans in water overnight. If you have forgotten this, pour boiling water over them and soak for 4 hours, changing the water after 2 hours.
- Break up and seed the chiles and cover with boiling water. Let stand for an hour or so. Grind to a puree with the consistency of gravy, adding about 1 cup of the soaking water and the coffee to do so.
- Break up the chorizo or chop bacon and fry over medium heat in a Dutch oven or other large, lidded, oven-proof pot. Once the chorizo has browned or the bacon is crispy, remove it and set aside. Add the venison and brown over high heat. You want the highest heat on your most powerful burner here, because the meat will want to steam and stew and not brown. If you are doing a big pot of chili, brown the meat in batches. Stir occasionally as it browns. Salt it as it cooks.
- Once all the meat is ready, add the onion to the pot and cook for 5 minutes, stirring often. If you are using chorizo, return it to the pot; if you are using bacon, leave it out for now. Add the garlic, stir and cook for 1 minute. Add the beans, paprika, cumin, coriander, chipotle powder and salt one at a time, stirring to combine each time.
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- Place the tomatoes skin side down on the grill. Place a peppers on the grill as well. Char the tomatoes on both sides and remove to a bowl to catch the juices. Dice the tomatoes and reserve the juice.
- Char the peppers on all side until the skin starts to seperate. Remove from grill. Remove the skin, seeds and stem. Dice the peppers.
CELEBRATE DEER SEASON WITH THE BEST 10 VENISON CHILI RECIPES
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- Tracy Schmidt’s Venison Chili with Bacon. Ingredients: – 1 lb ground venison. – 4 slices Nueske bacon, diced. – 3/4 cup onion, diced. – 1/4 cup sweet green peppers, diced.
- Chuck Wagon Chili. A staple in the diets of early cowboys and pioneers, chili played a considerable role in the founding of our great American West. It’s hot, spicy, and filling, making it the perfect grub for days of killer saddle sores and unrelenting cattle drives.
- Stacy Harris’ Venison Chili. 1 16-ounce can of tomatoes, diced. 1 tablespoon minced canned chipotle chili in adobe sauce. 5 slices bacon, finely chopped. 4 pounds venison stew meat, cut into 1/2-inch cubes.
- Stephen Burchett’s World’s Absolute Best Venison Chili. 2-4 lbs ground venison. 2-4 tablespoons olive oil. 2 bunches green onions diced. 1 Teaspoon of each: Crushed red pepper, black pepper, ancho pepper, chipolte pepper and cayenne pepper.
- Brad Fresch’s Venison Chili. 2 lb Venison breakfast sausage (pork added, along with spices to make the sausage; I add a little extra sage) 3 lb ground venison (or small cubes if you’d prefer).
- Silver Sage Venison Chili. Silver Sage Caterers, founded by Greg Cornell and Scott Leysath back in the early ’90’s, received more requests for the chili recipe than any other items they prepared.
- Eric Myers’ Two Bean Venison Chili. 1-2lbs ground venison. ½ gallon frozen bag of tomato puree (boiled then drained) ½ jar of Spaghetti Sauce. 1 cup Salsa, Chunky or Garden Style.
- To-The-Point Venison Chili. 1 pound dry kidney beans. 1 pound ground venison. 1 pound venison stew meat, in 1/2-inch chunks. 2 Tbsp. oil. 2 cloves garlic, minced.
- Big Dave’s Venison Chili. David Rainer is a former newspaper outdoors editor in Mobile, Ala., and now works for the Alabama Department of Conservation and Natural Resources.
- Pepper Explosion Chili. 2-4 lbs ground venison. 2-4 tablespoons olive oil. 2 bunches green onions diced. 1 Teaspoon of each: Crushed red pepper, black pepper, ancho pepper, chipolte pepper and cayenne pepper.
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- Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
- Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.
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