This venison chili is one of our all-time favorites and we thought now, with a little snow falling up north and cooler temps down south, would be a great time to see it again.
This chili recipe looks so good you’ll be cryin’ if you don’t have any venison left in the freezer to try this next summer. Yes, it’s that good. You’ll consider making a batch of chili in summer. If you’ve put a few does in the freezer or have the opportunity (and freezer space) to do so, this could be the reason for you to put up one or two more.
The fine folks at Food For Hunters whipped up this venison treat. It’s officially called “Chuck Wagon Chili,” but we’re just about ready to say “Best venison chili … ever!”
One thing is for certain: if you don’t keep your venison fresh in a great cooler on the way home from camp, it won’t be as good on the table. Take care of your meat in the field and then at home for the best flavor.
Be sure to check out all the photos and full chili recipe, and also find other great recipes on their site. Definitely take a look.
Chuck Wagon Chili
A staple in the diets of early cowboys and pioneers, chili played a considerable role in the founding of our great American West. It’s hot, spicy, and filling, making it the perfect grub for days of killer saddle sores and unrelenting cattle drives. This recipe makes a lot of chili, so make sure you have good company to share it with.
Yep. Chili. That’s how the West was won.
- 1 lb ground venison
- 1 lb diced venison
- 1 tsp. olive oil
- 1 cup chopped onion
- 1 tsp. dried crushed red pepper
- 1 tsp. garlic salt; salt, to taste
- 1/4 tsp. ground black pepper
- 3/4 tsp. cayenne pepper
- 5 tbs. chili powder
- 2 cans of red beans (15 oz each)
- 2 cans of refried beans (15 oz each)
- 1 cup of water
- 1 can diced tomato (14.5 oz)
- 1 can of tomato sauce (8 oz)
- 2 tbs. molasses
- Shredded mozzarella, for sprinkling
- Cornbread, a must!
1. Trim and remove silver skin from 1 lb of venison stew meat and cut into small bite-sized pieces.
2. In a large pot, heat up 1 tsp. olive oil and add in the chopped onions.
3. Once the onions soften, add the stew meat and the ground venison and brown. While the meat browns, break up the ground venison with your spoon to prevent large chunks.
4. Once meat browns, stir in the re-fried beans and red beans, liquid and all. You don’t have to cook the venison all the way through before adding the beans. It will continue to cook later.
5. Stir in the crushed red pepper, garlic salt, black pepper, cayenne pepper, and chili powder.
6. Stir in the cans of chopped tomato and tomato sauce. Add salt to taste.
7. Then the molasses. Cover and simmer on low for one hour. If after the hour you still think the chili is too thin, take off the lid and continue to cook until thickened. Or you can do this before the hour is up.
8. Ladle chili in serving bowls and sprinkle shredded mozzarella on top. Enjoy with some cornbread and coffee.
For more great recipes visit Food For Hunters!
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