Venison Chili
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons vegetable oil
- 1large onion, finely chopped
- 2large cloves garlic, minced
- 1small hot green chili pepper, minced (optional)
- 1¼pounds venison, cut into half-inch cubes (or beef round)
- ¾pound ground venison (or ground pork)
- 128-ounce can crushed tomatoes
- 3tablespoons red-wine vinegar
- 2½tablespoons ground chili powder, plus a pinch
- 2tablespoons ground cumin
- 2tablespoons Worcestershire sauce
- ½teaspoon cayenne pepper, plus a pinch
- 1large green bell pepper, seeded and chopped
- 2teaspoons salt, or to taste
- Freshly ground black pepper to taste
- 110-ounce can red kidney beans, drained
- 3tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see note)
Nutritional analysis per serving (10 servings)
241 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 24 grams protein; 582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a very large skillet. Stir in the onion, garlic and chili pepper and saute over medium-high heat until the onion is just tender, about five minutes.
- Step 2
Add the cubed and the ground venison and continue cooking for four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the kidney beans and masa harina. 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.
- Step 3
Stir in the kidney beans and masa harina and heat through. Taste and adjust the seasoning.
- In the absence of masa hrina or cornmeal, the chili may be thickened by longer cooking.
Private Notes
Comments
Delicious recipe, it has a Tangy flavor from the Worcestershire & red vinegar that goes very well with venison's profile. We made some changes because of personal preferences: First, we made it a little less "meaty" by using only 1.5LBs venison, and compensated by using 2 cans of drained and rinsed beans (1 pinto and 1 kidney) in place of the 10oz of beans. Second, we cut back on the cumin since there is already a lot in the chili powder. Finally, we added some chopped cilantro at the end!
Great recipe. I used 2 lbs ground venison instead of the split between cubed and ground, tripled the beans, and added some tomato puree.
Delicious! Added a full teaspoon of cayenne. Simmered for an hour before adding beans and masa marina, then another 45-60 minutes. Perfect heat, tender meat. Also added a can of black beans, because we like black beans. Served with homemade soft corn tortillas and a small dollop of sour cream.
Delicious, had entirely unnecessary but deeply satisfying seconds. ;) My changes: I sautéed in bacon fat rather than veg oil, and used 2 lbs ground venison, one can black beans with their liquid, and one 28 oz can fire roasted diced tomatoes, and added 1-2 tbsp tomato paste.
Went fairly rouge on this because I didn't have many of the ingredients on hand, but I did have1 red onion, 3 cloves of garlic, 1 lb ground ancestral venison ( venison and organ meat mixture), 1 can of kidney beans, 1 can of black beans, used Mexican Seasoning in place of chili, added some ground coriander, omitted the spicy pepper. Used 1 tbsp Worseshire sauce, 1 tbsp coconut aminos, 1 tbsp fish sauce, 3 tbsp sherry vinegar because didn't have red wine vinegar, plus a squeezed half a lime's worth of juice. Didn't even have a can of crushed tomatoes, used 2 heaping tbsp of tomato paste after the venison was browned and some on vine tomatoes which I smashed. Half a carton of chicken bone broth and simmered for a little while. The added some bite sized pieces of left over roasted sweet potatoes, can of roasted corn, wilted 7 handfuls of baby spinach, salt. All cooked in a cast iron skillet to boost the iron content. Topped with sharp cheddar cheese, avocado, squeeze of lime, cilantro and served with tortilla chips. Was delicious, nutrient dense, and a hit with my 5 year old who happily finished his bowl!
nice recipe, made as written except cooked for far longer than 30 minutes.. more like 1.5 hours or 2 for the venison to become tender.