Venison Chili Recipe
Venison Chili Recipe
Table of Contents
Venison Chili Recipe
This venison chili recipe is a rich, flavorful, and hearty dish that’s perfect for cold nights or a gathering with friends and family. Packed with tender venison, savory spices, and a medley of beans, this recipe is sure to become a favorite. Low in fat and high in protein, venison is an excellent alternative to traditional beef chili. This step by step guide will show you how to create the perfect bowl of Venison Chili Recipe in just a few simple steps.
Description
Venison Chili Recipe is a unique and delicious twist on the classic chili recipe. The lean and slightly gamey flavor of venison pairs beautifully with bold spices, tomatoes, and beans, creating a satisfying dish that’s both nutritious and comforting. This Venison Chili Recipe takes traditional chili to the next level by using venison, which is not only healthier than beef but also brings a distinctive flavor profile that stands out.
Whether you’re an avid hunter looking to enjoy the fruits of your labor or someone who loves experimenting with new proteins, this venison chili recipe will not disappoint. With a perfect balance of smoky, spicy, and savory flavors, this dish is sure to warm your soul and impress your taste buds. Best of all, it’s easy to make and can be customized to suit your spice level and ingredient preferences.
Ingredients
Main Ingredients:
- 2 lbs ground venison
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, minced (optional for extra heat)
- 2 (14.5 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth or venison stock
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
Spices and Seasonings:
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Optional Garnishes:
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Sliced green onions
- Crushed tortilla chips or cornbread on the side
Instructions
1.Prepare the Ingredients: Chop the onions, bell peppers, and jalapeño (if using). Mince the garlic. Drain and rinse the beans.
2.Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell peppers, and jalapeño. Sauté for about 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3.Cook the Venison: Push the vegetables to one side of the pot and add the ground venison to the other side. Cook the venison, breaking it apart with a wooden spoon, until browned and no longer pink (about 8-10 minutes). Mix the venison with the vegetables.
4.Add the Tomatoes and Spices: Stir in the diced tomatoes, tomato paste, and beef broth. Add the chili powder, smoked paprika, cumin, oregano, cayenne pepper, salt, and black pepper. Mix well to combine all the ingredients.
5.Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 1 hour, stirring occasionally to prevent sticking.
6.Add the Beans: After 1 hour, stir in the kidney beans, black beans, and pinto beans. Simmer uncovered for an additional 30 minutes to thicken the chili and meld the flavors.
7.Serve: Taste the chili and adjust the seasoning if needed. Ladle the chili into bowls and top with your favorite garnishes. Serve hot with cornbread or tortilla chips on the side.
Notes
- Venison Substitutions: If you don’t have venison, you can substitute ground beef, turkey, or bison.
- Spice Level: Adjust the cayenne pepper and jalapeño to your desired heat level.
- Consistency: For a thicker chili, add less broth or simmer longer. For a thinner chili, add more broth or water.
- Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheating: Reheat the chili on the stovetop over medium heat or in the microwave until warmed through.
Venison Chili Recipe
Ingredients
- Main Ingredients:
- 2 lbs ground venison
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño minced (optional for extra heat)
- 2 14.5 oz cans diced tomatoes
- 1 6 oz can tomato paste
- 1 cup beef broth or venison stock
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- Spices and Seasonings:
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper optional for heat
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Optional Garnishes:
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Sliced green onions
- Crushed tortilla chips or cornbread on the side
Instructions
- 1.Prepare the Ingredients: Chop the onions, bell peppers, and jalapeño (if using). Mince the garlic. Drain and rinse the beans.
- 2.Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell peppers, and jalapeño. Sauté for about 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- 3.Cook the Venison: Push the vegetables to one side of the pot and add the ground venison to the other side. Cook the venison, breaking it apart with a wooden spoon, until browned and no longer pink (about 8-10 minutes). Mix the venison with the vegetables.
- 4.Add the Tomatoes and Spices: Stir in the diced tomatoes, tomato paste, and beef broth. Add the chili powder, smoked paprika, cumin, oregano, cayenne pepper, salt, and black pepper. Mix well to combine all the ingredients.
- 5.Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 1 hour, stirring occasionally to prevent sticking.
- 6.Add the Beans: After 1 hour, stir in the kidney beans, black beans, and pinto beans. Simmer uncovered for an additional 30 minutes to thicken the chili and meld the flavors.
- 7.Serve: Taste the chili and adjust the seasoning if needed. Ladle the chili into bowls and top with your favorite garnishes. Serve hot with cornbread or tortilla chips on the side.
Notes
- Venison Substitutions: If you don’t have venison, you can substitute ground beef, turkey, or bison.
- Spice Level: Adjust the cayenne pepper and jalapeño to your desired heat level.
- Consistency: For a thicker chili, add less broth or simmer longer. For a thinner chili, add more broth or water.
- Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheating: Reheat the chili on the stovetop over medium heat or in the microwave until warmed through.
