Best Venison Chili Recipe
As a food lover and a professional writer, I always look for new recipes to try out and share with others. Recently, I came across a recipe for venison chili that I just had to try. After making a few tweaks and adjustments, I am confident that I have created the best venison chili recipe out there. It's the perfect combination of spicy and savory, and the venison adds a unique flavor that you won't find in traditional beef chili. So, if you're ready to spice up your chili game, let's get cooking!
Recipes Information
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Recipe Category: Main Dish
- Recipe Cuisine: American
- Aggregate Rating: 4.9/5
Ingredients
- 1 pound ground venison
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes, undrained
- 1 can tomato sauce
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups beef broth
Instructions
- In a large pot or Dutch oven, brown the ground venison over medium-high heat. Drain any excess fat.
- Add the onion and garlic to the pot and sauté until the onion is translucent.
- Add the chili powder, cumin, smoked paprika, salt, and black pepper to the pot and stir until the spices are well combined.
- Add the kidney beans, black beans, corn, diced tomatoes, tomato sauce, and beef broth to the pot and stir until everything is well combined.
- Bring the chili to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally.
- After an hour, taste the chili and adjust the seasoning as needed. Serve hot with your favorite toppings, such as shredded cheese, sour cream, and green onions.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Cholesterol | 50mg |
| Sodium | 820mg |
| Total Carbohydrate | 32g |
| Dietary Fiber | 9g |
| Total Sugars | 7g |
| Protein | 27g |
FAQ
- Can I use ground beef instead of venison?
Yes, you can substitute ground beef for the venison if you prefer. - Can I make this recipe in a slow cooker?
Yes, you can cook this chili in a slow cooker on low for 6-8 hours or on high for 3-4 hours. - Can I freeze leftovers?
Yes, this chili freezes well. Just let it cool completely before transferring it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. - How spicy is this chili?
This chili is moderately spicy. If you prefer a milder chili, you can reduce the amount of chili powder or omit it altogether. - What toppings go well with this chili?
Shredded cheese, sour cream, green onions, and jalapeños are all great toppings for this chili. - Can I make this recipe ahead of time?
Yes, this chili can be made ahead of time and reheated when ready to serve.
Tips
If you're new to cooking with venison, here are a few tips to keep in mind:
- Be sure to trim any silver skin or fat before cooking the venison.
- Cook the venison to an internal temperature of 160°F to ensure that it's safe to eat.
- Ground venison is leaner than ground beef, so it may require a little more oil or liquid to prevent it from sticking to the pan.
For the best flavor, use fresh spices and herbs rather than dried. If you don't have fresh on hand, you can use dried, but you may need to adjust the amount to get the same level of flavor. And finally, don't be afraid to make this recipe your own by adding or subtracting ingredients to suit your taste. That's the beauty of chili - it's a versatile dish that can be customized to your liking. Happy cooking!