i need a venison chili recipe
- Thread starter kevin.303
- Start date
This works with Venison too, mild and flavourfull.
Moose Chili
1 1/2 lb. ground moose
1 large onion chopped
2 cloves garlic chopped
2 ribs celery chopped
1 green pepper chopped
3 cans kidney beans drained 15 oz.
1 lb. mushrooms quartered
1 can tomato sauce 28 oz.
1 can tomatoes 28 oz.
1 can tomato paste 6 oz.
1 tbs. chili powder
1tbs Worcestershire sauce
1 tbs. beef bouillon powder
salt and pepper to taste
Brown meat with half of onion and garlic in a little oil. When done add meat to crock pot with all other ingredients , stir and simmer 8 hr.
a few more
Teach’s Deer Chili
2 Lbs. lean deer meat, coarse ground. Deer burger works, too.
2 large onions chopped
2 cans diced tomatoes, 28-Oz. size
3 cans dark red kidney beans, 16-oz. size
1 1/2 Oz. Mexene chili powder (half a 3-Oz. bottle, more or less to taste. I like LOTS of chili flavor!)
4 Tbsp. Garlic powder, or 6 cloves of fresh garlic, pressed fine
3 Tbsp. rubbed sage
2 Tsp. Cilantro, fresh or dried, chop fresh stuff extra-fine
1/4 tsp. Thyme (use sparingly, too much makes the chili bitter)
2 Tbsp. salt, more or less, to taste
1 Tbsp. parsley flakes
In a large stock pot, (2-gallon size), brown meat. Use a little oil to prevent sticking if necessary.
Add onions, cook until clear and tender.
Add chili powder and other seasonings, simmer until well-blended.
Add tomatoes, blend well, cover, simmer for 1/2 hour or more until tomato pieces are absorbed into meat mixture.
Add beans, cover, and simmer at very low heat for at least one hour, stirring occasionally. Adjust seasonings to taste if necessary, simmer again if seasonings are changed.
Serve with saltine crackers, top with shredded cheese if desired.
Tequila Venison Chili
2 lbs. Ground venison
1 large Spanish onion, chopped
1 large green pepper, chopped
½ cup celery, chopped
2cloves garlic, chopped
2 Tbs. Paprika
¼ tsp. crushed red chilies
¼ tsp. black pepper
¼ cup chili powder
2 tsp. cumin
1 28 oz. Can stewed tomatoes
2- 15 oz. cans red kidney beans
1/3 cup tequila
4 cheese slices.
Combine venison burger, onion, green pepper, celery, garlic, salt, paprika, chili powder, chilies, black pepper, cumin and brown in a large pan until vegetables are tender. Add tomatoes, kidney beans and juice, cheese and tequila, bring to a boil until cheese melts, and simmer uncovered for 1-2 hrs.
Texas Style Venison Chili.
1 to 1 1/2 lbs caribou, moose, venison (either)
1/4 cup all purpose flour
3 - tblsp bacon fat or veg oil
2- medium onions chopped
3-5 cloves garlic minced
2-3 fresh chilis (green) minced- or 1/2 to 1 tsp dried red pepper flakes
3 cans 16 oz each whole undrained tomatos
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
1 - medium green pepper cut into chunks
Hot cooked rice
Cut meat into 1/2 inch cubes
Put flour in plastic bag-add meat shake to coat
In dutch oven heat oil and brown meat
add remaining ingredients except green pepper and rice
Heat to boiling.
Boil gently for 15 minutes
Reduce heat and simmer for 1 - 1 1/2 hr stir occasionally
Add green pepper and simmer for 30 more minutes
Serve over hot cooked rice
VENISON CHILI
3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chilie pepper, minced (optional)
1 1/4 lb venison, cut into 1/2" cubes
3/4 lb ground venison (or ground pork)
28 oz can of crushed tomatoes
3 T red wine vinegar
3 T ground chili powder
2 T ground cumin
2 T Worchestershire sauce
1/2 tsp cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 tsp salt or to taste
freshly ground black pepper to taste
10 oz can of red kidney beans, drained
3 T Masa Harina (or fine cornmeal) mixed with a little water
into a smooth paste for thickening chili
Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.
Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through. Taste
and adjust the seasonings.
Moose Chili
1 1/2 lb. ground moose
1 large onion chopped
2 cloves garlic chopped
2 ribs celery chopped
1 green pepper chopped
3 cans kidney beans drained 15 oz.
1 lb. mushrooms quartered
1 can tomato sauce 28 oz.
1 can tomatoes 28 oz.
1 can tomato paste 6 oz.
1 tbs. chili powder
1tbs Worcestershire sauce
1 tbs. beef bouillon powder
salt and pepper to taste
Brown meat with half of onion and garlic in a little oil. When done add meat to crock pot with all other ingredients , stir and simmer 8 hr.
a few more
Teach’s Deer Chili
2 Lbs. lean deer meat, coarse ground. Deer burger works, too.
2 large onions chopped
2 cans diced tomatoes, 28-Oz. size
3 cans dark red kidney beans, 16-oz. size
1 1/2 Oz. Mexene chili powder (half a 3-Oz. bottle, more or less to taste. I like LOTS of chili flavor!)
4 Tbsp. Garlic powder, or 6 cloves of fresh garlic, pressed fine
3 Tbsp. rubbed sage
2 Tsp. Cilantro, fresh or dried, chop fresh stuff extra-fine
1/4 tsp. Thyme (use sparingly, too much makes the chili bitter)
2 Tbsp. salt, more or less, to taste
1 Tbsp. parsley flakes
In a large stock pot, (2-gallon size), brown meat. Use a little oil to prevent sticking if necessary.
Add onions, cook until clear and tender.
Add chili powder and other seasonings, simmer until well-blended.
Add tomatoes, blend well, cover, simmer for 1/2 hour or more until tomato pieces are absorbed into meat mixture.
Add beans, cover, and simmer at very low heat for at least one hour, stirring occasionally. Adjust seasonings to taste if necessary, simmer again if seasonings are changed.
Serve with saltine crackers, top with shredded cheese if desired.
Tequila Venison Chili
2 lbs. Ground venison
1 large Spanish onion, chopped
1 large green pepper, chopped
½ cup celery, chopped
2cloves garlic, chopped
2 Tbs. Paprika
¼ tsp. crushed red chilies
¼ tsp. black pepper
¼ cup chili powder
2 tsp. cumin
1 28 oz. Can stewed tomatoes
2- 15 oz. cans red kidney beans
1/3 cup tequila
4 cheese slices.
Combine venison burger, onion, green pepper, celery, garlic, salt, paprika, chili powder, chilies, black pepper, cumin and brown in a large pan until vegetables are tender. Add tomatoes, kidney beans and juice, cheese and tequila, bring to a boil until cheese melts, and simmer uncovered for 1-2 hrs.
Texas Style Venison Chili.
1 to 1 1/2 lbs caribou, moose, venison (either)
1/4 cup all purpose flour
3 - tblsp bacon fat or veg oil
2- medium onions chopped
3-5 cloves garlic minced
2-3 fresh chilis (green) minced- or 1/2 to 1 tsp dried red pepper flakes
3 cans 16 oz each whole undrained tomatos
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
1 - medium green pepper cut into chunks
Hot cooked rice
Cut meat into 1/2 inch cubes
Put flour in plastic bag-add meat shake to coat
In dutch oven heat oil and brown meat
add remaining ingredients except green pepper and rice
Heat to boiling.
Boil gently for 15 minutes
Reduce heat and simmer for 1 - 1 1/2 hr stir occasionally
Add green pepper and simmer for 30 more minutes
Serve over hot cooked rice
VENISON CHILI
3 T vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chilie pepper, minced (optional)
1 1/4 lb venison, cut into 1/2" cubes
3/4 lb ground venison (or ground pork)
28 oz can of crushed tomatoes
3 T red wine vinegar
3 T ground chili powder
2 T ground cumin
2 T Worchestershire sauce
1/2 tsp cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 tsp salt or to taste
freshly ground black pepper to taste
10 oz can of red kidney beans, drained
3 T Masa Harina (or fine cornmeal) mixed with a little water
into a smooth paste for thickening chili
Heat the oil in a very large skillet. Stir in the onion, garlic, and
chile pepper. Saute over med-hi heat until the onion is just tender,
about 5 minutes.
Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red. Add all the remaining ingredients except the
beans and the masa harina (or cornmeal). Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally. The stew should be fairly thick.
Stir in the kidney beans and the masa harina and heat through. Taste
and adjust the seasonings.
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