A 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!
Venison Chili
Ingredients:
-Advertisement-
- 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:
At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).
