My Venison Chili Recipe

Is there anything better than chili in the fall? I think not. Add in some deer meat, and it’s one of my all-time favorite meals. So if you’re needing to clear out some of last season’s venison from your freezer before the new batch comes in, here’s my venison chili recipe. It’s pretty good, if I may say so myself.

2 lbs ground venison (I actually use the venison breakfast sausage my processor makes)
1 lb hamburger (optional)
1 can tomato sauce
1 can chopped, diced, stewed tomatoes (whatever you have)
1 large onion
1 large bell pepper
3-4 jalepenos
4-5 cloves garlic
1 tsp chili powder (or more to your taste)
2 tsp cummin
1 tsp paprika
1 tsp oregano
1/2 tsp cayenne pepper (or more to your taste)
salt and pepper
1 cup water
1-2 cans black beans, rinsed (optional, black, red, pinto, etc.)

Saute the onions, bell pepper, jalepenos and garlic until tender. Be sure to salt and pepper the vegetables. Then add the ground venison and/or hamburger and brown.

Now add the tomato sauce, can of tomatoes and water. Let that simmer for an hour, stirring occasionally. I usually leave the lid on for the first half and then off for the second half to reduce and thicken a bit. Now add the spices. Taste now and adjust the salt and pepper if necessary. Also adjust the other spices if needed as well, if you want more heat.

At this point, you could add a can or two of beans if you are so inclined. I know, here in Kansas, most people like beans in their chili. Go further south, into Texas, and you’d be committing heresy if you add beans in. Do you what you like. Adding 1 can of black beans goes very well in this recipe. If you decide to add beans, cook until beans are done.

Serve with cornbread, corn chips, cheddar cheese or other toppings you like. I’m pretty simple, just some shredded cheese for me. This recipe will make a full crockpot or average stock pot full. Sometimes, I’ll make it the night before on the stove and then rewarm in a crockpot the next day for lunch.

So that’s it. It won’t blow your head off with the heat, but it has a nice burn to it. What is your recipe for chili?

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