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Venison Chili
- Total Time
- About 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3tablespoons vegetable oil
- 1large onion, finely chopped
- 2large cloves garlic, minced
- 1small hot green chili pepper, minced (optional)
- 1¼pounds venison, cut into half-inch cubes (or beef round)
- ¾pound ground venison (or ground pork)
- 128-ounce can crushed tomatoes
- 3tablespoons red-wine vinegar
- 2½tablespoons ground chili powder, plus a pinch
- 2tablespoons ground cumin
- 2tablespoons Worcestershire sauce
- ½teaspoon cayenne pepper, plus a pinch
- 1large green bell pepper, seeded and chopped
- 2teaspoons salt, or to taste
- Freshly ground black pepper to taste
- 110-ounce can red kidney beans, drained
- 3tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see note)
Preparation
- Step 1
Heat the oil in a very large skillet. Stir in the onion, garlic and chili pepper and saute over medium-high heat until the onion is just tender, about five minutes.
- Step 2
Add the cubed and the ground venison and continue cooking for four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the kidney beans and masa harina. Bring the mixture to a boil, then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick.
- Step 3
Stir in the kidney beans and masa harina and heat through. Taste and adjust the seasoning.
- In the absence of masa hrina or cornmeal, the chili may be thickened by longer cooking.
Private Notes
Cooking Notes
Delicious recipe, it has a Tangy flavor from the Worcestershire & red vinegar that goes very well with venison's profile. We made some changes because of personal preferences: First, we made it a little less "meaty" by using only 1.5LBs venison, and compensated by using 2 cans of drained and rinsed beans (1 pinto and 1 kidney) in place of the 10oz of beans. Second, we cut back on the cumin since there is already a lot in the chili powder. Finally, we added some chopped cilantro at the end!
Great recipe. I used 2 lbs ground venison instead of the split between cubed and ground, tripled the beans, and added some tomato puree.
Delicious! Added a full teaspoon of cayenne. Simmered for an hour before adding beans and masa marina, then another 45-60 minutes. Perfect heat, tender meat. Also added a can of black beans, because we like black beans. Served with homemade soft corn tortillas and a small dollop of sour cream.
Used what I had on hand - Rotel and tomato paste. Red wine vinegar was an interesting addition and wasn't as overwhelming as expected. I like venison but this was my husbands first taste of it - he was pleased! It was surprisingly good and made a quick and hearty cold weather dinner.
Great recipe. I used 2 lbs ground venison instead of the split between cubed and ground, tripled the beans, and added some tomato puree.
Delicious! Added a full teaspoon of cayenne. Simmered for an hour before adding beans and masa marina, then another 45-60 minutes. Perfect heat, tender meat. Also added a can of black beans, because we like black beans. Served with homemade soft corn tortillas and a small dollop of sour cream.
I was worried about the spice and vinegar ratios, but it turned out great! I had only 1.5 lbs of venison steaks and no ground meat so we added about 2 cups of cattle beans (red kidney would also be good). I also tossed in some cubed butternut and 3 cups of veggie broth since we like our chili a little soupier. Served over pasta. Hearty and delicious!
Use squash or sweet potato in place of green bell pepper
I can find very little fault in this recipe except that a half hour is not *exactly* long enough to break down venison stew meat. This could easily sit on the stovetop for a couple hours and—I imagine—would still be good. But anyway, it is tangy and full-flavored with a proper bit of spice. My eyes were watering as I ate my second bowl, but you can of course, bump the spice down (or up) depending on your preference. Recommended, particularly if you like venison.
Easy and delicious. We have made it with a combination of venison stew meat with ground pork. A dash of creme fraiche and parsley or green onions at the end is great too.
Delicious recipe, it has a Tangy flavor from the Worcestershire & red vinegar that goes very well with venison's profile. We made some changes because of personal preferences: First, we made it a little less "meaty" by using only 1.5LBs venison, and compensated by using 2 cans of drained and rinsed beans (1 pinto and 1 kidney) in place of the 10oz of beans. Second, we cut back on the cumin since there is already a lot in the chili powder. Finally, we added some chopped cilantro at the end!
Easy and very tasty. I used about a pound of venison chop meat and a pound of venison minute steaks. I like dishes like these that can be made in advance and warmed up just before serving. I setved the chili over rice topped with tostados from Ecuador.
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