Grit Blogs > Backwoods Homestead

Venison Chili

Kate MarloweA hearty chili kicked up with some heat. The venison makes for a lean and healthy base with the heat of the spices balanced out using celery, red onion and sour cream. A favorite in my home through winter with the recipe doubled for deer camp!

 

Chili

Venison Chili

Ingredients:

  • 1 tablespoon oil
  • 2 to 3 pounds ground venison (more for thicker chili)
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) can diced tomatoes with jalapeno
  • 1 can (12 ounces) tomato paste
  • 1 can (15 ounces) chili beans, drained
  • 1 cam (15 ounces) light kidney beans, drained
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • 3 large celery stalks, sliced
  • 16 ounces sour cream (use half in recipe and set aside remainder)
  • 2 teaspoons red pepper flakes
  • 1 tablespoon hot sauce or Tabasco
  • 4 tablespoons chili powder (adjust for taste)
  • Salt and pepper to taste
  • 1 can (46 ounces) tomato juice (substitute water for a thinner consistency)
  • Shredded cheese, diced red onion and remaining sour cream as optional topping.

Directions:

  1. Saute’ onions and peppers and celery in Dutch oven with oil until soft.

  2. Brown ground venison with onion and bell peppers.

  3. Stir in remaining ingredients.

  4. Bring to a boil, reduce heat to simmer. Cook for a minimum of 1 hour; stirring occasionally.

  5. Serve with optional toppings.