Easy Venison Chili

Recipe Rating:
 3 Ratings
Serves: Group
Prep Time:
Cook Time:
Cooking Method: Stove Top

Ingredients

1 can(s) (16oz) tomatoes, diced
1 Tbsp minced canned chipotle chili in adobe sauce
5 slice bacon, finely chopped
4 lb venison stew meat, cut into 1/2-inch cubes
pepper and kosher salt
2 Tbsp olive oil
1 large onion, chopped
1 medium jalapeno chili, seeded and chopped
1 can(s) kidney beans
3 Tbsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp oregano
4 garlic cloves, minced
4 c beef broth
1 Tbsp packed brown sugar
2 Tbsp yellow corn muffin mix

The Cook

Russ Myers Recipe
x2
Well Seasoned
Necedah, WI (pop. 916)
Beegee1947
Member Since Jun 2012
Russ' notes for this recipe:
Everyone has a favorite chili recipe, and this venison chili recipe is one my family’s favorite.
Venison chili adds a depth of flavor that is superior to other kinds of meats.
President Lyndon Johnson knew this, and it is noted that he requested the cooks at the White House to use only venison for his chili.
The corn mix in this recipe adds an earthy flavor and adds a texture that is perfect for Con Carne.
Always make sure your venison is dry and the skillet is super hot before you brown the meat. Browning enhances the flavor of the dish by giving more depth of flavor.
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Directions

1
In a food processor, place tomatoes and chipotle chili and puree until smooth (This should only take about 10 seconds). In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel. Leave the fat in the pan.
2
Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. (Do not crowd the pan or the meat will steam instead of brown). This should take about 6 minutes. Using a slotted spoon, transfer to bowl and repeat.
3
Add the olive oil, onions, and jalapeño to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, cumin, oregano, and garlic.
4
Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
5
Ladle 1 cup chili liquid into medium-sized bowl and stir in yellow corn muffin mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese.
Comments

4 comments

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user Bobby Webb Bobdoescooking - Dec 27, 2013
Bobby Webb [Bobdoescooking] has shared this recipe with discussion group:
"EVERYTHING MEXICAN"
user B Myers W5763E - Mar 3, 2014
I tried this recipe and say it's Family Tested & Approved!
user Nicole Hall Nicole1978 - Mar 4, 2014
I tried this recipe and say it's Family Tested & Approved!
user Russ Myers Beegee1947 - Mar 14, 2014
Russ Myers [Beegee1947] has shared this recipe with discussion group:
Wild Game

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