Haven't tried it but looks good
Homemade Cajun Venison Chili, Cast Iron
First the meat:
Ground deer meat is great to use, and adding small cubed chunks is even better. use 2 or 3 lbs, gauge by the size of your pot. Still hunt deer meat is better for the quick cook method than deer that was run by dogs. Olive oil is great for sauteing the meat until brown, using your favorite seasoning. Drain if needed, set aside in sealed container.
Saute the vegetables:
Add a bit more olive oil and add a couple of chopped Vidalia onions, you’ll like the mild sweet flavor. Add one or two (two) chopped bell peppers (or three if small). Use all three colors if you can: red, green and yellow for effect. I like to bring the heat back up slowly, stirring often and adding a splash or two of marinade, or even honey mustard sauce. Don’t overcook- remove and place in sealed container.
Load the pot again:
You’ll be using canned vegetables here, one or two of your choice: red beans, pinto beans or both (undrained). Black beans are Ok, even a can of mixed vegetables. Whatever you like, chunk it in there. Start bringing the temperature back up. Add a 6-ounce can of tomato paste and 1/8 to 1/4 cup Worcestershire sauce during stirring process (taste as you go). Add two cans of Rotel tomatoes with green chili peppers, a 15 oz can of crushed tomatoes, and about 2 tablespoons of chili powder.
Add back the deer meat, stirring to blend. If liquid is needed use chicken broth, for a thicker/creamier chili add Tony Chachere’s Creole White gravy Mix; it thickens faster than flour. Simmer for about an hour with the lid on, stirring from time to time. Remove from heat, add back and stir in the sautéed onions and bell peppers and sprinkle with grated cheddar cheese. Cover until melted and serve with corn bread if you have it.