This crock pot venison chili recipe is the bomb.
You may make it as spicy or mild as you want, I'm just giving you the framework to make a great batch of yum. You may decide not to use some of the ingredients; they are spicy. Enjoy.
EASY VENISON CHILI FROM SCRATCH
1 lb ground venison burger
1/2 large sweet onion, chopped
6 celery stalks, chopped
1/4 tsp cayenne pepper (light dusting), or to taste
1/2 tsp garlic powder
1 tsp onion powder
freshly ground black pepper
28 oz can Red Gold stewed tomatoes
14 oz Red Gold tomato juice
1 can dark red kidney beans
1 pouch McCormick Chili Seasoning Original
1 TBS brown sugar
Brown burger with the celery and onion until celery is almost soft. Keep a little crunch to it.
Add cayenne pepper, garlic and onion powder. Season with kosher salt and freshly ground black pepper to taste.
Break up stewed tomatoes with your fingers into smaller pieces as you add them and juice to pan. I like a little chunk of tomato.
Pour in entire contents of the red kidney beans (do not strain). Add the packet of McCormick Original Chili Seasoning Packet and mix everything until well combined. Now add the tomato juice and stir. Heat through and serve with chopped onions and shredded cheddar cheese.
All the seasonings are just suggestions, and you may personalize
it to your own. Doubling it is suggested. It doesn't last long here.
This venison chili recipe is a favorite. This is a
delicious basic venison recipe for chili without the "chili seasoning"
taste. You may used ground venison instead of the stew meat and black
beans instead of the kidney beans. Just customize it they way you like
HOMEMADE VENISON CHILI RECIPE
2 lb venison stew meat, trimmed and chopped
12 slices of bacon, chopped
1 onion, chopped
2 stalks celery, chopped
4 garlic cloves, minced
4 TBS homemade brown sugar, packed
1 cup port red wine
4 TBS red wine vinegar
4 TBS homemade tomato paste
4 cups beef broth
1 tsp ground cumin
1 tsp (or to taste) homemade chili powder
1 or 2 cans red kidney beans
1/2 tsp (or to taste) cayenne pepper
kosher salt and freshly ground black pepper to taste
In a skillet, fry the bacon with the venison, onion, garlic and celery until the venison is cooked; approximately 15 minutes or so. Add the remaining ingredients and season with salt and pepper. Transfer to a large pot. Simmer for 1 hour, stirring occasionally.
NOTE: This is excellent served over rice too.
Here's another homemade venison chili recipe.
SLOW COOKER VENISON CHILI
2 lbs ground venison
1 lb bulk spicy Italian sausage
2 (15oz) cans chili beans, drained
1 (15oz) can spicy chili beans
6 cups diced tomatoes in juice
3/4 cup tomato paste
1 large onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped (or to taste)
5 bacon strips
1/2 cup beer
1/4 cup homemade chili powder, or to taste
2 to 3 TBS Better Than Bouillon Beef Base
1 TBS homemade worcestershire sauce
2 tsp homemade garlic powder
2 tsp homemade onion powder
2 tsp dried oregano
2 tsp dried cumin
1 TBS brown sugar
1 tsp homemade hot sauce (or to taste)
1 tsp homemade cayenne pepper (or to taste)
kosher salt to taste
freshly ground black pepper to taste
shredded cheddar cheese, for garnish
sour cream, for garnish
sliced jalapenos, for garnish
Heat a large stock pot over medium-high heat. Crumble the ground venison and sausage into the hot pan, and cook until evenly browned. Drain and set aside.
In the same pot, fry the bacon, drain and crumble. In the bacon grease, saute the onion, celery and bell pepper until tender.
Add the remaining chili ingredients and mix well. Pour into a crock pot on high and cook for a good two hours. Taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
Heat chili through and top each bowl of chili with shredded cheddar cheese, sour cream and sliced jalapenos. Frito's work too.