Deer Chili
I started with a basic chili recipe years ago and have built it into this recipe. My wife doesn't like anyone else's chili anymore, and she said it's not just brownie points, it's really good.
You can substitute lots of things in this chili. The meat can be any meat and it doesn't have to be ground. The beans can be switched for chili beans or any other bean.
- Preparing Time: 45 minutes
- Total Time: 3 hours
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon black pepper
- 2 tablespoons worcestershire sauce
- 1 1/2 - 2 1/2 lbs ground venison
- 28 to 32 ounces tomatoes - diced or crushed
- 15 ounces tomato sauce
- 2 cloves fresh garlic, peeled minced
- 1 onion finely chopped
- 10 ounces kidney beans
- 10 ounces black beans
- 1 bell pepper chopped
- 4 ounces green chilis diced
- 2 tablespoons bbq sauce
- 2 tablespoons catsup
- 2 tablespoons hot sauce your choice, i use tabasco
- 1 1/2 tablespoons chili powder
- 3/4 tablespoons cumin
- 1 teaspoon salt i use sea salt
- Carbohydrate 41.6846686122769 g
- Cholesterol 20.41155 mg
- Fat 6.44607888319058 g
- Fiber 14.0052629027167 g
- Protein 35.4813711186176 g
- Saturated Fat 1.31233639317135 g
- Serving Size 1 1 Serving (412g)
- Sodium 808.758021522493 mg
- Sugar 27.6794057095602 g
- Trans Fat 2.17109871480468 g
- Calories 339 calories
Start by defrosting meat, chop vegetables while meat defrosts. Put all ingredients EXCEPT meat and onions in a large pot on the stove and turn to high. Brown meat in a skillet with onions while all other ingredients are heating on the stove. Cook ground meat well done. Cut meat should only be seared on the outside (browned on outside) then add meat to pot. Once chili comes to a boil reduce heat and simmer, about 3-4 hours.
