VENISON CHILI RECIPE | MYRECIPES
Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.
Provided by Barbara Lauterbach
Yield 4 servings (serving size: 1 1/2 cups)
Number Of Ingredients 15
Steps:
- Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
- Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.
Nutrition Facts : Calories 319 calories, CarbohydrateContent 35.8 g, CholesterolContent 96 mg, FatContent 4.1 g, FiberContent 12.5 g, ProteinContent 35.8 g, SaturatedFatContent 1.2 g, SodiumContent 941 mg
VENISON CHILI RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 2 quarts
Number Of Ingredients 16
Steps:
- In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.
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VENISON CHILI RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 1 hours 35 minutes
Category main-dish
Reviews 5
Total Time 1 hours 35 minutes
Category main-dish
- In a large saucepan, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and saute over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, chopped tomatoes and the beef stock. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese.
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BIG-BATCH CHILI RECIPE | MYRECIPES
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