OK, I know you all got a recipe for venison chili, but I don't. I just shot my first deer, and I need something good to convince the wife with. So let em fly!

-Will

OK, I'm guilty of not searching the past posts. This topic seems to repeat quite often. I will go back and find some there. Thanks for reading and feel free to post any new recipes.

Use any chili recipe you normally use. The meat is the only thing you need to change!!!

used to have this recipe I used but now I use the two alarm chilli kit, I add rotel (run it though the blender 1st) and extra chilli powder!

Two Alarm Chili Mix @ Walmart

I use one of the 2 alarm chili kits
2 lbs cubed venison
Cook according to instructions but below is what I do different.
I only use half the red pepper for a milder chili but thats just because my younger kids cant eat it hot.
At the same time you add the tomotao sauce(per instructions) add two or three stalks of celery, chopped thinly
I also add two or three carrots sliced thin as well.
Add 1 1/2 tbl spoons of brown sugar.
Halfway through cooking it, add a can of diced tomotatoes(or rotel if you like it very hot)
5 minutes before it is done, add a fresh tomato cut into larger chunks. I also add a handful of cilantro but thats just because I love cilantro.
And of course because it is chili, you must serve with a thick slice of velveeta cheese on top with saltine crackers or fritos.

Makes some mighty fine chili. We usually freeze half of it to have at a later time but that depends on how many you have any how much yall eat.


The carrots and celery I add are sliced very thin, no more than a 1/4" thick but usually a little thinner.

deer meat, two BIG spoon fulls of minced garlic, four chile arbol peppers(dried peppers), 1 red onion, brown/ cook all of it together in a pan, get out ye olde crock pot, and pour it all into it with a large can of rotel and and add chile powder and sommmmme pinto beans if u like them, taste it every so often, and season to taste,...................good eatin

This is a recipe that a relative from up north gave me. It was good her way but I had to put a little southern in it to get it just right.



Big can of Ranch Style Beans or two or three of the 15 oz cans KEEP THE JUICES
2 pounds of ground or chunked venison (or ground sirloin)
1 large onion chopped
1 tablespoon of minced garlic
3 jalapenos diced keep the seeds if you like it a hot
3 to 4 teaspoons of cayenne pepper
Half a tablespoon of Tony Chachere Original Creole seasoning
1 can of light beer
2 small cans of tomato sauce

Brown meat in skillet until lightly browned with little pink left. Add onion, garlic and jalapenos saute until meat is cooked through. Put into a big pot. Add all other ingriedents and bring to a boil for 10 minutes. Cover with lid and simmer on low heat for 1 to 2 hours. Eat with crackers and a little cheese on top and an ice cold beer to cool you off. Cook it up and freeze it until the next hunting trip.

OK, here is what I suggest. As for the ingredients, you know what you like in terms of heat, certain spices, etc. So, think this through really well. Gather them up. I suggest a large red onion, clove of garlic, cilantro, Bolner's Fiesta Chili Powder, Cumino, and HEB has some real good homemade type salsas of their own brands and Jardines. Now, I roughly follow the recipe on the Chili Powder bottle, but I don't use as much tomato paste/salsa.

Some key points here. Get a cast iron dutch oven or chicken fryer skillet(deep sided) and put a little olive oil in the bottom. Start the heat and throw your meat in. Having already diced the onion and garlic, throw them in and stir in and keep working the meat until it is browned. Then, throw in your other spices to taste and remember if you want to throw in some salt to use sea salt as it is lower in sodium generally and also tastes better. Stir all this in real good. Then, throw in the tomato paste or salsa. Let it simmer as long as you want and as long as you think you need to get the flavors to work in. You can eat it then, but I suggest chilling it and eating it tomorrow as the spices will have really worked in, gotten together and are oh so good.

Also, don't cook your chili with your beans. They need to be seperate so that you and your cohorts can calibrate their amounts to taste.

Mainly, have fun making your chili and don't be afraid to experiment. That is what is the most fun. Coming up with a new spin on a very old dish.

Be advised that Guy Fieri of the Food Network probably has a good Chili recipe on their website. Guy has always been a good bet for my taste buds, although I have not tried the chili I saw him make a few weeks back.

I have tried venison chilli many ways and like them all but after a few years I ran across a recipie that is my favorite. Now first off it isn't the same consistency of most chilli recipies but it is damn good. Almost like a venison chilli soup. Here it goes.

Ned's Chipotle Venison Chilli
2lbs vinison chilli grind
1 white onion
1.5 tablespoons olive oil
1.5 teaspons minced garlic
1.25 teaspoons ground cumin
1/4 cup diced jared jalapenos
1 16oz jar chipotle salsa (I like Ariba medium)
1 32oz can of beef broth
1 15 oz can crushed tomatoes
1 6oz can tomatoes sauce
1 15oz can chilli beans or kidney beans rinsed and drained
1 16oz package frozen kernel corn

Preperation
1.In a large pot add olive oil and diced onion and cook untill soft add venison and cook untill brown.
2. Drain meat and onions in strainer. Do not rinse.
3. In the large pot used to cook the venison addthe venison and onions with the remaining ingredients and bring to a boil. Lower heat to low and simmer 3 hours.
4. Enjoy with some jalapeno cornbread.

If anyone decides to make this chilli I would like to see what you think.