Venison Chili
This classic thick and hearty Venison Chili recipe will warm you to your soul. As an equally passionate hunter and cook, I hope you find this recipe worthy of the effort required to secure the meat.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 teaspoon garlic powder
- 2 leaves
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- sour cream
- 1 tablespoon flour
- 15 oz. can tomato sauce
- 3 cups beef broth
- 1 teaspoon cayenne pepper
- shredded cheddar cheese
- 1 1/2 teaspoons paprika
- 1 tablespoon worcestershire
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 tablespoon kosher salt
- 1 1/2 teaspoons onion powder
- 2 teaspoons oregano
- 6 oz. can tomato paste
- chopped onion
- 2 lbs ground venison
- 28 oz. canned diced tomatoes
- 2 oz cans chili beans
- 2 medium red onions ((chopped))
- 2 poblano peppers ((chopped))
- 4 cloves ((minced))
- 1 1/2 tablespoon cumin
- Carbohydrate 3.74829815052743 g
- Cholesterol 57.98665665 mg
- Fat 15.6695342349863 g
- Fiber 0.530345582108399 g
- Protein 33.6693267631354 g
- Saturated Fat 8.38255127710501 g
- Serving Size 1 1 Serving (219g)
- Sodium 1060.46034421434 mg
- Sugar 3.21795256841903 g
- Trans Fat 2.19230438225782 g
- Calories 290 calories
[ { "@type": "HowToStep", "text": "Heat oil in a Dutch Oven or large pot and add venison, onions, and peppers. Cook on medium-high heat until meat has browned and onions and peppers are tender." }, { "@type": "HowToStep", "text": "Add garlic, tomato paste, and chili seasonings. Cook for two minutes longer, or until fragrant. " }, { "@type": "HowToStep", "text": "Add remaining ingredients, stir together, and simmer for 3 hours, or until thickened to your liking." }, { "@type": "HowToStep", "text": "Ladle chili into bowls, top with desired garnishes and serve." } ]
