Venison Chili
A favorite meal to make with venison, especially when the weather is getting colder and you crave that homemade, good ol' Southern Style of cooking - and it is much healthier.Serve on top of Fritos, with cornbread and top with sour cream and Mexican cheese.... mmm mmmm mmmmm, now you speaking my language!
Video
Ingredients
- 1 lb Red Kidney Beans dried
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Tablespoons Creole Seasoning
- 3 Teaspoons Cooking Oil
- 3 lb Ground Venison
- 2 Large Sweet Onions diced
- 1 Large Green Bell Pepper diced
- 2 Sticks Celery diced
- ½ Cup Carrots finely chopped
- 2 Tablespoons Garlic minced
- 1 10oz Can Rotel, Original (tomatoes and chilies)
- 2 Tablespoons Tomato Paste
- 1 14oz Diced Tomatoes
- 5 Cups Tomato Sauce
- 3 Large Bay Leaves
- 2 Tablespoons Cumin
- 2 Tablespoons Chili Powder
Instructions
- Soak beans overnight in water with 1 teaspoon Garlic Powder, 1tsp Onion Powder and 1tsp Tony Chacheres Creole Seasoning
- In 3 teaspoon cooking oil (or olive oil) Brown the ground meat with 2 tablespoon Creole Seasoning, until almost cooked through still slightly pink). Drain the fluid and set aside.
- Chop Onion, Celery and Bell Pepper in Food Processor.
- Take this and add to dutch oven Pot - cook on medium heat.
- Add carrots to food processor and chop on high speed to get them as fine as possible. Add to pot.
- Cook until onions are sweating and translucent.
- Add garlic and cook a further 2 minutes.
- Add Tomato Paste and mix together cooking for a further 2 mins.
- Add Rotel, Diced Tomatoes and Tomato Sauce. Keep cooking on medium.
- Once bubbling add ground venison back to the pot and mix together.
- Add beans according to your preference.
- Add bay leaves, cumin and chili powder, mix together well and turn heat down to idle on low for about 4 hours.
- Remove bay leaves and serve.
Notes
Cooking time can vary depending on heat applied. It can be ready quicky, you would have to watch the pot closely though. Check the beans for done-ness.
This recipe is also PERFECT for the crockpot!
The dutch oven is not a deal breaker. Any large pot will do.
Add salt and black pepper to taste (optional).
For added heat, you could add cayenne, green chilies, jalapeno peppers or hot sauce.
If you don't have kidney beans, you could use pinto beans instead.
Use a the high pressure of an Instant Pot to speed up cooking time. Saute the ground venison and vegetables first then cook 30 minutes on chili/beans mode.
Nutrition
Serving: 1Cup | Calories: 208kcal | Carbohydrates: 15g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 785mg | Fiber: 4g | Sugar: 5g
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