Venison Burger And Steak Chili Recipes

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DAD'S VENISON CHILI



Dad's Venison Chili image

This is my Dad's awesome chili recipe. He got a deer this year so I actually got to make it tonight with some ground venison he had given us. This one puts together quick, with just an onion and a pepper to dice, then waiting and enjoying that great smell. Deeeeee-licious!

Provided by MelMay

Categories     Deer

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground venison
1 medium sweet onion, chopped
1 medium yellow bell pepper, chopped
32 ounces anasazi beans
28 ounces tomato puree
14 1/2 ounces diced tomatoes (chili style)
3 tablespoons chili powder
1 teaspoon salt
1 bay leaf, broken in half
1/4 teaspoon paprika
1/4 teaspoon cayenne (or more, to taste)
4 tablespoons ground cumin
1 tablespoon cumin seed
1 dash cinnamon
fresh ground pepper
1 1/2 cups water

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.

Nutrition Facts : Calories 286.3, Fat 10.3, SaturatedFat 4.1, Cholesterol 90.8, Sodium 590.3, Carbohydrate 22.3, Fiber 5.9, Sugar 9.4, Protein 29.4

VENISON CHILI



Venison Chili image

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

4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained

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

VENISON BURGER AND STEAK CHILI



Venison Burger and Steak Chili image

This is our home made deer chili recipe. We eat venison whenever possible as it is healthier than beef. This is a great chili to serve at parties and to get friends that think they don't like venison to try it out. They will be greatly surprised! Enjoy!

Provided by Jennifer Mills

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 3h15m

Yield 10

Number Of Ingredients 23

½ pound bulk mild Italian sausage
1 pound cubed lean venison
2 pounds ground venison
2 tablespoons olive oil
8 ounces sliced crimini mushrooms
1 large onion, diced
2 tablespoons minced garlic
1 green pepper, diced
1 red peppers, diced
2 red chile peppers, seeded and chopped
2 jalapeno peppers, seeded and minced
1 (6 ounce) can tomato paste
1 (28 ounce) can tomato sauce
2 (15.5 ounce) cans black beans, rinsed and drained
2 (28 ounce) cans diced tomatoes, with liquid
1 cup water, or as needed
¼ teaspoon chili powder
2 tablespoons paprika
1 dash cayenne pepper
2 tablespoons dried oregano
Salt and pepper to taste
¼ cup minced fresh parsley
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Cook sausage in a large skillet over medium-high heat until crumbled and browned; place into a large Dutch oven. Sear venison cubes until well browned; add to sausage. Add ground venison, and cook until crumbly and no longer pink; place into Dutch oven.
  • Heat olive oil in the skillet over medium-high heat. Stir in the mushrooms, and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chile pepper, and jalapeno; cook until softened, then add to Dutch oven.
  • Stir in tomato paste, tomato sauce, black beans, diced tomatoes, and water. Season with chili powder, paprika, cayenne, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the venison pieces are tender, about 2 hours.
  • Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 34.5 g, Cholesterol 127.7 mg, Fat 18 g, Fiber 11.6 g, Protein 44.7 g, SaturatedFat 7.8 g, Sodium 1515.3 mg, Sugar 11.5 g

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