Best Chipotle Butternut Venison Chili Recipes

Chipotle Butternut Venison Chili image

Provided by Huntergirl

Categories Deer

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups butternut squash, peeled and cubed
1 tablespoon olive oil
salt
pepper
1 lb ground venison or 1 lb lean beef
1 cup green pepper, chopped
1 cup onion, chopped
2 garlic cloves
1 (15 ounce) can diced tomatoes
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
2 1/2 teaspoons chipotle chiles in adobo
1 teaspoon salt

Steps:

Preheat oven to 400 degrees.
Spray a cookie sheet or jelly roll pan with cooking spray.
Mix the butternut squash with olive oil, spread out on pan and sprinkle with salt and pepper.
Bake for 10 to 15 minutes or until tender but not mushy. Set aside.
Brown meat with green pepper, onion and garlic until no longer pink.
Add diced tomatoes, Rotel, black beans, cumin, chili powder, chipotle pepper and salt.
Simmer for 15 minutes.
Add butternut squash and simmer another 10 minutes.

Nutrition Facts : Calories 402.1, Fat 12.7, SaturatedFat 4.5, Cholesterol 90.8, Sodium 980.6, Carbohydrate 39.9, Fiber 11.1, Sugar 7, Protein 34.8

Venison Chili from the Land image

Provided by Nancy Fuller

Categories main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
4 slices bacon, chopped
2 pounds venison stew meat, cut into 1- or 2-inch chunks
Kosher salt
Freshly ground black pepper
1 medium onion, chopped
1 red bell pepper, chopped
1 (4-ounce) can chopped green chilies, drained
3 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika (preferably smoked)
1/4 teaspoon chipotle chili powder
1 cup dark beer (such as Dos Equis)
1 (28-ounce) can fire-roasted whole tomatoes, crushed by hand
1 (14 1/2-ounce) can low-sodium beef broth
1 chipotle chili in adobo, chopped, plus 2 tablespoons sauce from the can
2 tablespoons light brown sugar
2 tablespoons unsweetened cocoa powder

Steps:

Heat a large Dutch oven over medium heat. Add the olive oil and bacon and cook until the bacon renders its fat, about 4 minutes. Remove the bacon to a paper towel-lined plate to drain.
Pat the venison dry with paper towels and season with salt and pepper. In batches, cook the meat in the Dutch oven until browned all over, about 6 minutes per batch. Remove the meat to a plate as it browns.
Once all of the meat is out of the pot, add the onion, bell pepper, green chilies, and garlic and cook until the onion and pepper begin to soften, about 5 minutes. Add the chili powder, cumin, paprika, and chipotle powder and cook until the vegetables are coated with the spices, about 1 minute. Pour in the beer, bring to a boil, and boil until reduced by half, about 2 minutes. Add the tomatoes, beef broth, chopped chipotle and chipotle sauce, brown sugar, and cocoa powder. Bring to a simmer and add the bacon and venison back. Simmer the stew, partially covered, until the meat is tender and the sauce is thick and flavorful, 1 1/2 hours to 1 hour and 45 minutes, uncovering for the last half an hour. If the meat is tender but the sauce is too thin, simmer rapidly over high heat for a minute or two to reduce, stirring to keep the bottom from burning.