Venison Chili

  • beaches Posted: 12/28/09
    Worthy of a Special Occasion

    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.

  • aimeeh Posted: 01/26/10
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    Great low cal. Chili!

  • ahbiblybleereg Posted: 01/30/13
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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.

  • thegoat56 Posted: 02/04/14
    Worthy of a Special Occasion

    Best Chili recipe I have ever made/eaten!!!!

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