Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.
1 pound ground venison
1 cup chopped sweet onion
1 cup chopped green bell pepper
4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon tomato paste
1 (15-ounce) can red kidney beans, rinsed and drained
How to Make It
Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.
This is a very good basic venison chili recipe. I tend to make big batches, so maybe its that but I added more of each type of pepper proportionally than called for. For two pounds of venison I use two large onions, 2 cans of chicken broth, 3 cans of zesty chili style diced tomatoes, 1 small can tomato paste, six chili peppers, one habanero pepper, 2 tablespoons of red pepper flakes, two large bell peppers, 6 Tbs. chili powder, and then salt, pepper, garlic, and cumin to taste. Also i use one large can of kidney beans (40oz) and one small can of black beans.
First ever deer this year and made this chile . Everyone raved about it. Add a little extra peppers and added some venison chunks as well . Was way to soupy to start but just simmered for an extra 45 minutes to thicken it up . made a big batch the 2nd time for a holiday party and had several people take the recipe!
As is, this was a little bland except for the spice level. At the end I added more cumin and chili powder to give more flavor. We like spicy food but the combo of one jalapeno and 1/2 tsp of cayenne was a bit much. Next time I'll cut the cayenne in half. We've had to eat it with cheese or sour cream to calm it down. Overall though I thought it was easy and, after tweaking, was very pleasing.
We live in Maui, we have deer running around the island, and boy are they some good eats. Thank akua for this wonderful blessing. My nefew brought deer home! So I used my kitchen aid stand mixer, I added on the meat grinder and voala grownd deer!! I browned the meat added onion,bell pepper, seasoning(I didn't have red peeper) let cook for a bit. Than I put in diced tomatoes, 1 cup chicken broth that's all I had left, 1/2 cup beef broth, and rinsed one can low sudium kidney beans. I let it come to a boil than reduced the heat to a simmer covered for 25 mins. Turned out so delicious. Thank you for this inspirational recipe. I also served this dish with corn muffins and brown rice.
Follow the recipe but for red pepper use paprikaI add 2 more jalapeños but you can just add one more and keep a little of the seeds for added heatI also added hot pepper sauce to tasteUse red onion insteadAdd a orange or yellow bell pepper to the mix for added color and flavorUse diced tomatoes with green chili in itAlso add half a big bottle of Frank'sAlso use a little more cumin ( preferably to taste)Cook the venison in your favorite beer and drainWahlah! I went backwards on my list but yeah
This was a solid, basic recipe but made exactly as the recipe calls for was quite bland (you shouldn't have to rely on the topping for flavor - the chili should stand on its own!) So just like many of you who adjusted the recipe, I added extra salt and pepper to taste, plus 1/4 tsp crushed red pepper, 1/2 tsp oregano and 2 tbs sherry vinegar. I increased the cumin to 1 1/2 tsp and doubled the tomato paste. I also added olive oil for browning the meat and sauteeing the veggies.
Not sure what else one could ask for - this is no-frills chili, but it is also about as perfect a traditional chili flavor as you'll get. Hearty, filling, flavorful, and great on a cold winter's night. I did tweak it by adding fire-roasted tomatoes (which I think is a good idea) and probably helped it out a bit by using Gebhard's chili powder, but all in all, this is just a basic-yet-solid recipe. One note of importance - it may take longer to brown the meat than they suggest in the recipe.
Very, very good chili. Tweak it as you may. I doubled recipe and added one extra can of diced tomatoes and thought it was just right. Also added a little Frank's red hot sauce as the jalapeno's I bought must not have been very hot. Will make again and again. Thanks much.