Monday, November 5, 2018

Venison Chili Recipe

Growing up in South - i was surrounded by hunters. I had friends that hunted, teachers and neighbors.  Now, my boyfriend and his brother are avid hunters and keep our freezer well stocked with deer meat. Because deer are pretty big, you end up with a lot of meat and eat it in everything from burgers, steak, tacos and of course, chili! 

If you’ve ever cooked with venison, you know that it is especially lean. That means you don’t have to drain off the fat in your after you cook the meat, but it also means you have to add in a little extra of a fattier meat to create a little more flavor. 

After some trial and errors, I've created a Venison Chili recipe that is comforting and delicious - absolutely perfect for the cold months of hunting season or really anytime when you've got some extra ground stocked up!





I've found the most flavor is brought out by cooking your chili in a Slow Cooker Crock Pot so all your do is  combine everything in a crockpot, cover, and cook on HIGH for 4 hours or LOW for 8 hours.



Prep Time - 15 mins
Cook Time - 4-8 hours
Servings: 8


Ingredients:
- 2 (15.5 oz) cans kidney beans 
- 2 (10oz) cans diced tomatos
- 1 (6oz) can tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon ground coriander
- 1/4 cup chili powder
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- salt and fresh ground black pepper
- 8-10 cloves garlic (minced)
- 1 pound ground venison
- 1 pound Jimmy Dean's Mild Country Pork Sausage
- 2 tablespoons olive oil
- 2 yellow onions chopped 
- 1 green pepper (seeded and chopped) 


Instructions
1) Heat oil in a large cast iron skillet over medium heat. Add in venison meat and pork sausage. Use wooden spoon to break up crumbs and mix together meats. Stir until fully cooked and lightly browned. Add in onions, chili powder, cumin, coriander, oregano, thyme and salt and pepper to taste. 
2) Stir in garlic and peppers slowly until aromatic.  
3) Add meat mixture into crock pot and stir in Kidney beans, tomatoes and tomato paste. 
4) Cover the lid and set for either 4 hours on HIGH or 8 hours on LOW






Serve with preferred topping including shredded cheese, sour cream, and oyster crackers. 

I always make a side of cornbread to go with my chili. My go-to is Krusteaz Honey Cornbread. Boom - easy weeknight meal for those chilly fall evenings.



Happy Hunting, and enjoy! -
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