Venison Chili Corn Recipes

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VENISON CHILI WITH JALAPENO CORNBREAD



Venison Chili with Jalapeno Cornbread image

Provided by Tyler Florence

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 31

3 tablespoons extra-virgin olive oil
3 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons sweet paprika
1 tablespoon chipotle powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
6 cloves garlic, chopped
2 onions, chopped
1/2 jalapeño, chopped
3 pounds ground venison
Two 28-ounce cans crushed tomatoes
4 cups (1 quart) chicken stock
2 tablespoons masa harina
1 teaspoon sugar
1/2 tablet Mexican chocolate, chopped
1 1/2 cups cream
1 1/2 cups whole milk
2 tablespoons unsalted butter
4 sprigs fresh thyme
2 cloves garlic, finely chopped
3/4 cup yellow cornmeal
3 tablespoons chopped fresh chives
1 jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper
3 large eggs, separated
Nonstick cooking spray
1 cup sour cream
Zest of 1 lime
Fresh cilantro leaves

Steps:

  • For the chili: Heat the oil in a large pot over medium-high heat. Add the chili powder, oregano, paprika, chipotle powder, cumin, coriander and cinnamon and stir until toasted and very aromatic, about 1 minute. Add the garlic, onions and jalapeño and cook, stirring, until soft and translucent, about 3 minutes. Add the venison and cook, stirring, until slightly brown, about 4 minutes. Add the tomatoes, chicken stock, masa harina, sugar and chocolate. Bring to a boil and then lower to a simmer and cook for 45 minutes.
  • Meanwhile, for the jalapeno cornbread: Preheat the oven to 375 degrees F.
  • Combine the cream, milk, butter, thyme and garlic in a medium pot and bring to a simmer. Add the cornmeal, whisking constantly, until thick and creamy, about 8 minutes. Add the chives, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper, then mix in the egg yolks, one by one, stirring constantly, until just combined then remove from the heat.
  • Whisk the egg whites to stiff peaks and fold into the batter.
  • Coat a cast-iron skillet or an 8-by-8-inch baking dish with cooking spray and pour in the batter. Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 25 minutes.
  • Serve chili and cornbread with dollops of sour cream, lime zest and fresh cilantro leaves.

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

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-BACON WHITE CHILI



Venison-Bacon White Chili image

A rich and delicious chili soup with many layers of flavors, that does not include tomatoes, pepper skins or seeds, but packs plenty of heat. Adjust seasoning to your own taste, and serve with cheese if desired.

Provided by JAYEAST

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 2h

Yield 12

Number Of Ingredients 22

6 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon ground white pepper
4 teaspoons salt, divided
2 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups chicken broth
1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
6 cloves garlic, crushed
2 teaspoons chili powder, divided
2 teaspoons cayenne pepper, divided
1 tablespoon ground cumin
1 tablespoon dried cilantro
1 teaspoon ground coriander seed
1 teaspoon dried oregano
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can great Northern beans, rinsed and drained
1 pound ground venison
1 pound sliced bacon, diced
1 red onion, chopped
6 cloves garlic, minced

Steps:

  • Melt the butter in a large pot over medium-low heat. Stir in flour until smooth. Cook and stir until the flour turns dark, about 15 to 20 minutes. Stir in the white pepper, 1 teaspoon of salt, brown sugar, cinnamon and nutmeg until smooth.
  • Gradually whisk in the chicken broth so that no lumps form. Add the green chilies with their liquid, and the crushed garlic cloves. Season with 1 teaspoon of chili powder, 1 teaspoon of cayenne, cumin, cilantro, coriander and oregano. Stir in the corn and beans, and bring to a simmer.
  • Place the bacon in a large skillet over medium-high heat. Cook, turning occasionally until browned. Add the onion and minced garlic; cook and stir for a few minutes. Add the venison, and season with remaining 3 teaspoons of salt, 1 teaspoon of chili powder and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to your desired texture, until evenly browned.
  • Transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 21.3 g, Cholesterol 57 mg, Fat 12.7 g, Fiber 3.4 g, Protein 16.4 g, SaturatedFat 5.8 g, Sodium 1658.2 mg, Sugar 4.4 g

VENISON CHILI



Venison Chili image

Provided by Bobby Flay

Categories     main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 21

1/2 cup peanut oil, plus 1/2 cup
3 pounds venison shoulder, cut into 3/4-inch cubes
1 green pepper, diced
2 cups diced red onion
3 celery stalks, diced
3 jalapenos, diced
4 cloves garlic, minced
1/4 cup chili powder
2 tablespoons dried Mexican oregano
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons ground cayenne
2 tablespoons ground chipotle
1 teaspoon ground cinnamon
2 cups veal stock
1 bottle beer
1 small can chipotles, pureed
2 cups cooked black beans
1 (16-ounce) can peeled and diced tomatoes
Grated manchego, for garnish
Chopped pickled jalapeno, for garnish

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.

BEST SLOW-COOKER DEER (VENISON) CHILI NO BEANS



Best Slow-Cooker Deer (Venison) Chili No Beans image

The best Texas-style Deer Chili Recipe made from ground venison meat with a spicy, Southern flavor! Simple and easy to make in the Crockpot!

Provided by Ranch Style Kitchen

Categories     Main Course

Time 4h10m

Number Of Ingredients 19

2 Tablespoons olive oil
2 pounds ground venison
1 (10-ounce) can diced tomatoes and green chilies
1 (8-ounce) can tomato sauce
1 cup chicken broth
1 small white onion (diced)
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 ½ teaspoons (3 cloves) minced garlic
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon ground oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon seasoned salt
½ teaspoon cayenne pepper (optional)
1 Tablespoon masa harina flour
½ cup warm water

Steps:

  • In a large skillet, heat olive oil over medium-high heat.
  • Add ground venison and cook until completely browned (about 7-10 minutes), breaking it up with a spatula as it cooks.
  • Drain and discard excess fat/grease from the meat, if necessary.
  • Transfer meat into the slow cooker.
  • Stir in the rest of the ingredients (except for the masa harina flour and water).
  • Close the lid and cook on High for 3-4 hours or on Low for 6-8 hours.
  • Place masa harina flour into a small bowl. Add ½ cup warm water and stir.
  • Pour masa slurry into the chili and stir.
  • Place lid back on slow cooker and cook for an additional 15 minutes.
  • Top with corn chips, sour cream, chopped green onions, and shredded cheddar cheese. Serve with crackers or cornbread.

Nutrition Facts : ServingSize 1 serving, Calories 540 kcal, Carbohydrate 10.5 g, Protein 62.9 g, Fat 26.3 g, Fiber 2.3 g, Sugar 6.7 g

VENISON CHILI & CORN



Venison Chili & Corn image

Make and share this Venison Chili & Corn recipe from Food.com.

Provided by ChefKinder

Categories     Deer

Time 2h15m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 lb ground venison
1 minced garlic clove
1 medium onion, chopped
1 jalapeno, stemmed & chopped
1/4 cup chili powder
2 (28 ounce) cans chopped tomatoes
1 (14 ounce) can rotel, tomatoes & chilies (Ro-tel is great)
2 cups tomato juice
1 (16 ounce) bag frozen corn (sweet, white it best)

Steps:

  • Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.

Nutrition Facts : Calories 322, Fat 12, SaturatedFat 3.5, Cholesterol 60.5, Sodium 608.7, Carbohydrate 37, Fiber 7.4, Sugar 11.1, Protein 23

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2017-12-20 Transfer all contents to a slow cooker. Cook partially covered, stirring occasionally, until the venison is tender, about 2 hours. Add the remaining beans and warm through. Adjust seasonings. Serve the chili with the corn …
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CROCK POT VENISON CHILI RECIPE | CDKITCHEN.COM
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2018-03-09 1 pound ground venison 1 onion, chopped 1 clove garlic, minced 1 tablespoon Worcestershire sauce 1 pint tomato juice 1 can (8 ounce size) tomato sauce 1 can (10 ounce size) whole kernel corn, drained 1 can (15 ounce size) pinto or kidney beans, rinsed and drained 1 envelope (1.25 ounce size) chili …
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CONTEST-WINNING VENISON CHILI RECIPE | REALTREE CAMO
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  • In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
  • Stir in garlic until fragrant, about 30 seconds. Add venison and cook, breaking up the clumps with a spoon, until the venison is no longer pink, about 5 minutes.
  • Stir in kidney beans, tomatoes, tomato puree, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer for 30 minutes longer. Remove bay leaf and season to taste with salt and pepper. Serve with shredded cheese, scallions, and sour cream.


VENISON CHILI RECIPE | MYRECIPES
2004-11-03 This is a very good basic venison chili recipe. I tend to make big batches, so maybe its that but I added more of each type of pepper proportionally than called for. For two pounds of venison I use two large onions, 2 cans of chicken broth, 3 cans of zesty chili style diced tomatoes, 1 small can tomato paste, six chili …
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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.
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VENISON CHILI RECIPE LIST: 5 PICKS TO MAKE FOR YOUR NEXT MEAL

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Reviews 2
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Estimated Reading Time 3 mins
  • No Frills, No Heat Venison Chili. Being from Texas, I personally think it's a crime to make chili without chilies, but to each his/her own. This simple recipe is easy enough to whip up and will make for an all-around crowd pleaser for those who like to be able to season things on their own.
  • Venison Chili Con Carne. Something about bacon makes it the perfect addition to everything. No, seriously, everything - even chocolate. This chili recipe includes some of my favorite pepper (chipotle), a little dose of jalapeno, and a hearty portion of bacon to add fat to the lean venison meat.
  • Hearty Chunk Venison Chili. While this recipe comes from someone who definitely didn't know how good they had it with being gifted a backstrap, I'm still a fan of the soaking meat in vinegar method, which will definitely give you a unique, tender texture.
  • No Beans, Tex-Mex Style Venison Chili. If you like a little zest to your chili, here's a good one. Tex-Mex is one of the great benefits of living down South, where finding things like Mexican Oregano isn't that difficult.
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Make and share this Venison Chili & Corn recipe from Food.com. Provided by ChefKinder. Categories Deer. Time 2h15m. Yield 1 cup, 6-8 serving(s) Number Of Ingredients 10. Ingredients; 2 tablespoons extra virgin olive oil: 1 lb ground venison: 1 minced garlic clove: 1 medium onion, chopped: 1 jalapeno, stemmed & chopped : 1/4 cup chili powder: 2 (28 ounce) cans chopped tomatoes: 1 (14 ounce) can ...
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