Everyone has a favorite chili recipe, and this venison chili recipe is my family’s favorite.
Venison chili adds a depth of flavor that is superior to other kinds of meats. President Lyndon Johnson knew this, and it is noted that he requested the cooks at the White House to use only venison for his chili.
There’s always a fun debate about chili, it seems: beans or no beans, ground meat or cubed chunks, these ingredients or those ingredients. Deer chili is fun to make and great to enjoy, no matter how you make it.
The corn mix in this recipe adds an earthy flavor and adds a texture that is perfect for Con Carne. You can make this as hot as you’d like with the jalapenos by leaving the seeds or removing them. It also is easy to make this and then freeze in containers or resealable bags. Then when you need a quick meal, or perhaps are heading to camp or for a weekend getaway, just pack the bags in your cooler and head out.
WATCH: Stacy Harris Makes This Great Dish That You Can Make at Home or Camp!
Always make sure your venison is dry and the skillet is super hot before you brown the meat. Browning enhances the flavor of the dish by giving more depth of flavor.
Easy Venison Chili
1 16-ounce can of tomatoes, diced
1 tablespoon minced canned chipotle chili in adobe sauce
5 slices bacon, finely chopped
4 pounds venison stew meat, cut into 1/2-inch cubes
Pepper and Kosher salt
2 tablespoons olive oil
1 large onion, chopped
1 jalapeno chili, seeded and chopped
1 can kidney beans
3 tablespoons chili powder
1 & 1/2 teaspoons ground cumin
1 & 1/2 teaspoon oregano
4 garlic cloves, minced
4 cups beef broth
1 tablespoon packed brown sugar
2 tablespoons yellow corn muffin mix
In a food processor, place tomatoes and chipotle chili and puree until smooth (This should only take about 10 seconds). In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel. Leave the fat in the pan.
Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. (Do not crowd the pan or the meat will steam instead of brown). This should take about 6 minutes. Using a slotted spoon, transfer to bowl and repeat.
Add the olive oil, onions, and jalapeño to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, cumin, oregano, and garlic.
Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
Ladle 1 cup chili liquid into medium-sized bowl and stir in yellow corn muffin mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese.
In her book, Happy Healthy Family: Tracking the Outdoors In, Stacy Harris gives the information needed to melt away any intimidation of cooking from the wild and techniques to simplify the process of making succulent, excellent meals. Her tried and true recipes come from a heart to love her family through cooking extraordinarily delicious food gathered from the garden, and hunted and fished from the wild. Get your copy now for home, camp or Christmas gifts!