Whether competing in the office chili cook off or just making a pot to warm you up on a cold winter's day, this recipe is a winner.
Contest-Winning Venison Chili Recipe
20 Min
Prep Time
200 Min
Cook Time
5-7
Servings
Medium
Difficulty
Opening day of the Kentucky firearm deer season dawned unseasonably cold this year. And around here, a cold day afield means one thing. Venison chili. We've done chili before on Timber2Table, but you can never have too many chili recipes in your pocket.
To build extra flavor layers, the chili powders and other spices go in at separate times during the cooking process. Feeding a hungry deer camp? The recipe easily doubles.
Ingredients
2 to 3 pounds ground venison
yellow onion
1 green bell pepper, diced, or ½ cup chopped green chiles
celery
dark chili powder
light chili powder
1 chipotle pepper in adobo sauce
15oz. can tomato sauce
15oz can Ranch beans
14oz. can beef broth
chicken bouillon powder
ground cumin
smoked paprika
garlic powder
black pepper
salt
Cooking Instructions
STEP 1: In a heavy pot, add:
2 lbs. course ground venison
1 tbls cooking oil
1 yellow onion, diced
½ cup diced green chile peppers or ½ green bell pepper, diced
½ stalk celery, very finely diced (I hate the texture, so I either do a fine dice or run it through the food processor)
1 chipotle in adobo sauce, diced
Brown the meat and other ingredients.
STEP 2:
Add to the pot:
1 can (15oz) tomato sauce
1 can (14oz) beef broth
Cook for 30 minutes
STEP 3:
Add to the pot:
1 tbls light chili powder
2 tbls dark chili powder
1 tsp garlic powder
1/2 tsp salt
1/2 tbls cumin
1/2 tsp black pepper
1 tsp chicken bouillon powder
1 can Ranch brand beans (optional)
Simmer for 2 hours.
STEP 4:
Add to pot:
1 tbls light chili powder
1 tbls dark chili powder
1 tsp smoked paprika
1/2 tbls cumin
Simmer for 30 minutes.
Add beef broth or beer to thin, if needed
