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 Recipe

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.

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