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.
One of the best Chili recipes I've ever tasted. I followed the recipe but made a double batch...so glad I did!!
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 paprika
I add 2 more jalapeños but you can just add one more and keep a little of the seeds for added heat
I also added hot pepper sauce to taste
Use red onion instead
Add a orange or yellow bell pepper to the mix for added color and flavor
Use diced tomatoes with green chili in it
Also add half a big bottle of Frank's
Also use a little more cumin ( preferably to taste)
Cook the venison in your favorite beer and drain
Wahlah! 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.
Best Chili recipe I have ever made/eaten!!!!
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.
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!
Great low cal. Chili!
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!!
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.
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.
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.