So my husband loves to hunt and a few weeks ago he brought home a deer. Now I don't eat venison, or any red meat for that matter, but yet I have an entire freezer in my cellar filled with venison. Although I may not eat it I don't have a problem cooking with it as Scott loves it and I don't seem to have a problem finding others to enjoy the leftovers. So yesterday I was home all day enjoying Hallmark movies with a mix of football and decided to make a pot of venison chili. I would have to say that chili is probably one of the easiest things to make, its pretty simple. Here is what you will need for my venison chili:
1.5 lbs of ground Venison
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1 Jalapeno Pepper, diced
1 Sweet Onion, diced
4 Tablespoons of Garlic, crushed
1.5 Tablespoons of Chili Powder
1 Tablespoon of Cumin
2 Teaspoons of Red Pepper Flakes
1 Tablespoon Fiesta Party Seasoning (
Tastefully Simple)
1 Tablespoon of Pink Himalayan Sea Salt
2 Teaspoons of Black Pepper
1 Small can of Diced Tomatoes with Green Chili's
1/2 Large can of Diced Tomatoes
3 Tablespoons of Tomato Paste
18 oz. Low Sodium and Low Fat Chicken Stock
2 small cans of Kidney Beans, drained and rinsed
1) Start by browning the venison in a dutch oven. Once browned you can remove the meat with a slotted spoon and set aside, I covered it to keep it warm.
2) Add the 3 peppers, onion and garlic to the pot and cook for about 10 minutes, stirring frequently, until softened.
3) Add the spices and cook for another 5 minutes.
4) Add in the venison, tomatoes, tomato paste and chick stock and bring to a boil.
5) Once boiling, cover and simmer for 30 minutes.
6) Add in the beans and cook for another 15 minutes on low.
7) Remove from the heat. I like to let it sit for a while before serving. Scott like it as is but you can top with your favorite cheese, a spoonful of sour cream or both! Enjoy!
