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
- 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.
- Saute’ onions and peppers and celery in Dutch oven with oil until soft.
- Brown ground venison with onion and bell peppers.
- Stir in remaining ingredients.
- Bring to a boil, reduce heat to simmer. Cook for a minimum of 1 hour; stirring occasionally.
- Serve with optional toppings.