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 (8 servings)
301 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 30 grams protein; 728 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.
As others noted, we cooked the meat 60 minutes rather than 30. I added a can of tomato sauce and the spice was still too much. I will cut it in half next time. I was very impressed with the meat taste-it really cooks the deer "flavor" out. Which most of us appreciate!
This has been my family’s go to chili since it appeared in the food magazine. Today we make as our veggie chili and add an extra can of beans- black or red…whatever appeals! Awesome flavor from the vinegar and Worcestershire!
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.