Best Venison Chili Con Carne Recipes

CHILI CON CARNE TEXAS STYLE - WITH VENISON

Steps:

• Cube the venison steak (1/4 inch cubes); dice the onions and green peppers; mince the garlic; shred the monterey jack cheese.
• In a large pot, over medium high heat, in the vegetable oil, cook the venison cubes (a third at a time), stirring frequently until browned on all sides, removing venison to a bowl as it browns; set aside;.
• Reserve 1/2 cup diced onions for sprinkling over chili later. In the pan drippings in the large pot, over medium heat, cook the green peppers, garlic, crushed red pepper, and remaining onions until the vegetables are tender, stirring occasionally, and adding more oil if necessary.
• Return the meat to the pot; add tomatoes with their liquid and the remaining ingredients except the shredded cheese; over high heat, heat to boiling. Reduce the heat to low, cover the pot and simmer for 1 hour or until the venison is fork tender, stirring occasionally.
• Serve the chili in bowls and pass the shredded cheese and remaining onions to sprinkle.
• I always like to make some garlic bread and a salad to go with this. It's really good - especially when the weather is cold (and the fireplace is hot).

VENISON CHILI CON CARNE

Steps:

• In a Dutch oven, cook the sausage, onion and red pepper over medium heat until meat is no longer pink; drain and set aside. , In the same pan, brown venison in oil; drain. Add the tomatoes, broth, tomato paste, brown sugar, cumin, chili powder, oregano, pepper flakes, salt, pepper and sausage mixture. Simmer, uncovered, for 1 to 1-1/2 hours or until venison is tender. Stir in parsley. Serve with rice if desired.

VENISON CHILI CON CARNE

Steps:

• In a food processor, place tomatoes and chipotle chili and puree until smooth (This should only take about 10 seconds). In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel, leaving the fat in the pan.
• Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. (Do not crowd the pan or the meat will steam instead of brown). This should take about 6 to 8 minutes. Using a slotted spoon, transfer to bowl and repeat with remaining venison
• Add the olive oil, onions, and jalapeño to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, cumin, oregano, and garlic. Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
• Ladle 1-cup chili liquid into medium-sized bowl and stir in yellow corn mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese and jalapeno cornbread.