VENISON CHILI RECIPES FOR THOSE COLD WINTER NIGHTS

Holder’s Venison Chili

Recipe by: David and Karin Holder, Raised Hunting

Ingredients:

• 1 pound of your choice meat (venison, elk or antelope)
• 1 small onion, chopped
• 3 cloves of garlic, chopped
• Peppers or green chilies, chopped (optional)
• 1 can of stewed tomatoes
• 1 can of tomato juice
• 1 tablespoon of chili powder
• 1 beef bouillon cube (e.g. Knorr’s)
• Canned beans (optional)
• Toppings: shredded cheese, chopped peppers, corn chips, etc.

Directions:

1. Sauté the meat, onions, garlic, and if you like spicy, peppers. Add a can of stewed tomatoes— any variety. Add 1 can of tomato juice and 1 tablespoon of chili powder; add more chili powder if desired. Add 1 beef bouillon cube.

2. Optional: Some people don’t care for beans. If you do like beans, any variation of would be good. I add chili beans and/or kidney beans. I also like black beans, too. Simmer chili for one hour, and then take off heat and let sit until ready to eat. Top with shredded cheese, chopped peppers, or a favorite in our house is corn chips.

Drury’s ‘Always Different’ Venison Chili

Recipe by: Miranda and Matthew Drury, Drury Outdoors

Miranda and Matthew Drury's ‘Always Different’ Venison Chili (Photo courtesy of Miranda and Matthew Drury)

“My wife wanted to add that she never follows this recipe directly, but this is more or less the basic recipe. You’ll notice she doesn’t use beans—that’s because I’m a baby and don’t like them :) LOL. Her chili is always different and always TASTY!”

Ingredients:

• 2 pounds of ground venison
• 2 (8-ounce) cans of tomato sauce
• 2 cans of diced tomato (the kind with chili seasoning)
• 1 (10-ounce) can of Rotel
• 1 (6-ounce) can of tomato paste
• Sprinkle of salt and pepper
• Garlic powder
• Onion powder
• Chili powder
• 1/3 cup of brown sugar

Directions:

1. Brown the meat and season with salt and pepper, garlic powder, onion powder and chili powder to taste. Drain grease off and return meat to pot.

2. Dump in tomato sauce, diced tomato, Rotel and tomato paste. Add 1/3 cup of brown sugar and season again with onion and chili powder to taste.

3. Allow chili to simmer for 45 minutes. Add 1/3 cup of dark bottle beer (any kind) for optional flavoring.