Venison Chili
- Total Time
- 2 hours 10 minutes
- Rating
- Notes
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Ingredients
Yield:6 - 8 servings
- ⅓cup olive oil
- 3cups diced Spanish onions
- 4pounds coarsely ground venison
- Salt and pepper
- 2cloves garlic, chopped
- ½pound dried red kidney beans, soaked in water overnight
- 2teaspoons cumin
- 3tablespoons chili powder
- 8dashes Tabasco
- 12ounces canned green chilies
- 128-ounce can whole peeled tomatoes, coarsely chopped, liquid reserved
- 2cups V-8 juice
- 1medium yellow onion, finely chopped
- 2cups grated cheddar cheese
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
642 calories; 28 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 66 grams protein; 1207 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large kettle, heat olive oil. Brown the onions and meat and season with salt and pepper. Add the garlic, kidney beans, spices, chilies and tomatoes. Stir until blended.
- Step 2
Stir in tomato liquid and V-8. Cover and simmer for about 2 hours.
- Step 3
When ready to serve, place in individual heatproof bowls. Sprinkle onion over top. Cover with cheese. Place under a preheated broiler until cheese is melted.
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George W Bang
I have made many an NY TImes recipe, but this one stands out. I made it pretty much by the book, substituting canned beans for re-constituted dry beans. The canned chili peppers and canned tomatoes were fantastic. I used venison and also added some cooked chicken and sausage I had from other recipes. I think pretty much any meat would do just fine.
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