Deer Venison Chili
Ingredients:
2lbs ground Venison
2 30oz can of crushed tomatoes
1 30oz can of diced tomatoes
1 10oz can or Ro-Tel
1 10oz can chili beans (drained)
1 10oz can black beans (drained and rinsed)
1 large yellow onion (chopped)
2 poblano chili’s seeded and (chopped)
2 Jalepeno chopped (optional)
4 cloves of garlic (chopped)
4 tablespoons olive oil
4 tablespoons chili powder
2 tablespoons cumin
2 tablespoons paprika
1 tablespoon sour cream (per serving)
1 handful Fritos (crushed)
Shredded cheese (to taste)
Salt & Pepper to taste
Method:
Brown the ground venison in a medium high saute pan or dutch oven with 2 tablespoons of the oil. Season with salt and pepper to taste (as a hint, put as much S&P as you would put on to eat the venison alone). Once browned, drain the venison and set aside.
In the same pan or pot, add about 2 tablespoons of oil and saute the peppers and onions until the onions are translucent (about 6 minutes). Once the peppers and onions are soft, add the chopped garlic and stir for about 30 seconds to release the oil and fragrance of the garlic.
Next, add all of the spices (chili powder, cumin and paprika) and stir all together for about a minute. Next, add the cans of tomatoes, beans, Ro-Tel and the browned venison. Stir all the ingredients and let simmer on medium-low heat until it starts to bubble a bit. Once it starts to bubble, cover your pot, or transfer into a crock-pot and cook on low for about 2 hours. Flavors will start to develop with more cooking time, and even after it is cooled.
Serve with a dollop of sour cream, crushed Fritos and shredded cheese, or whatever toppings you like on your chili. This will stay fresh in your refrigerator for about a week (if it lasts that long), or in the freezer for about 6 months.
I hope you ENJOY!
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Deer Venison Chili
Ingredients:
2lbs ground Venison
2 30oz can of crushed tomatoes
1 30oz can of diced tomatoes
1 10oz can or Ro-Tel
1 10oz can chili beans (drained)
1 10oz can black beans (drained and rinsed)
1 large yellow onion (chopped)
2 poblano chili's seeded and (chopped)
2 Jalepeno chopped (optional)
4 cloves of garlic (chopped)
4 tablespoons olive oil
4 tablespoons chili powder
2 tablespoons cumin
2 tablespoons paprika
1 tablespoon sour cream (per serving)
1 handful Fritos (crushed)
Shredded cheese (to taste)
Salt & Pepper to taste
Method:
Brown the ground venison in a medium high saute pan or dutch oven with 2 tablespoons of the oil. Season with salt and pepper to taste (as a hint, put as much S&P as you would put on to eat the venison alone). Once browned, drain the venison and set aside.
In the same pan or pot, add about 2 tablespoons of oil and saute the peppers and onions until the onions are translucent (about 6 minutes). Once the peppers and onions are soft, add the chopped garlic and stir for about 30 seconds to release the oil and fragrance of the garlic.
Next, add all of the spices (chili powder, cumin and paprika) and stir all together for about a minute. Next, add the cans of tomatoes, beans, Ro-Tel and the browned venison. Stir all the ingredients and let simmer on medium-low heat until it starts to bubble a bit. Once it starts to bubble, cover your pot, or transfer into a crock-pot and cook on low for about 2 hours. Flavors will start to develop with more cooking time, and even after it is cooled.
Serve with a dollop of sour cream, crushed Fritos and shredded cheese, or whatever toppings you like on your chili. This will stay fresh in your refrigerator for about a week (if it lasts that long), or in the freezer for about 6 months.
I hope you ENJOY!