Easy and delicious. Doubled the recipe to have enough for dinner the next night. Served with corn bread. Otherwise I did not change a thing. I did not have enough for dinner the next night my husband and teenage sons went back for seconds and thirds. The jalapeno gives the flavor a nice punch.
Comments and Reviews 1-7 of 7
beaches Posted: 12/28/09
aimeeh Posted: 01/26/10
This was incredible! I grew up with a spare freezer full of venison and this is a great way to use ground venison. I doubled the recipe exactly as written with a few exceptions: I used 1 can red kidney and 1 can black beans. I cooked it for a 1/2 hour longer to thicken. It came out killer and everyone is loving it. I made it twice in one weekend. I think if you used a substitute for the venison, it wouldn't taste the same.
DetroitMatt Posted: 12/23/08
Very good, well received. I used half ground venison and half cubed venison steaks, as well as chipotle peppers in adobo instead of jalapeno. I found a 1/4 cup of ketchup actually helped- the vinegar gave it a nice dimension. Definitely keeping this one around, though next time I'll dredge the steak before pan frying it.
champhe Posted: 04/15/10
This was great!! My boyfriend loved it. We have a freezer full of venison and he wants me to make this chili with the rest of the ground meat.I used pickled jalapeno's instead of fresh and a can of rotel instead of tomatoes. Also added a squirt of ketchup and mustard because that's how I like my chili.I served with reduced fat sr cream and reduced fat mexican cheese and baked tater tots...will make again next week!!
Perkie1969 Posted: 01/13/13
Great low cal. Chili!
ahbiblybleereg Posted: 01/30/13
Yum!! We have a TON of ground venison to use up this year (no complaints!) This is a perfect recipe for it. Used pickled jalapenos, 2 cans rotel, green and red pepper (that's what I had on hand). Also, just ran out of tomato paste, so threw some ketchup in there instead. This turned out great!! Can't wait to eat the leftovers for lunch!
EllenDeller Posted: 05/12/13
Reliable but very basic recipe. I used fire-roasted tomatoes for more flavor and added a splash of red wine in with the stock (also used only about 10 oz. chicken stock). Before serving, I stirred in some fresh oregano and fresh cilantro and at the table added a squirt of lime along with sour cream, chopped green onions, and a little cheese as garnishes on top. Pretty bland without these additions. Since venison dries out so easily, I do recommend following the instructions & removing the meat before sauteing the vegetables. I find a tsp. oil is needed for the extra lean meat.