Venison Chili

So I used the 2nd package of venison that my custodian had given me (remember the awesome venison meatballs I made last month!?) to make Venison Chili this week. In all honesty, I was really hoping for a more gamey flavor – but I guess that the venison is just a great meat to take on the flavor of whatever you are cooking in it. This chili is pretty much a variation of my “basic red chili” – awesome with just enough heat but mild enough that you can still taste the flavors. Perfect end to our Groundhog Day 2011 storm (we got a lot less than was forecasted… which is a good thing – although since I am still getting over this flu-type-thing, Rich would not allow me to go outside to help him clear the driveway [guess I shouldn’t be complaining about that])

So if you need a quick, last minute Super Bowl (or any day) dish ~ this chili is a great place to start. The beauty of Chili is that you can add or omit things as you wish…


  • Venison (or Ground Beef OR Turkey OR Chicken)… 2 pounds?
  • 1 chopped onion
  • 1 chipotle pepper in adobe sauce (these come in a can – just take one out and throw the rest in the fridge)
  • 3 cloves garlic, chopped
  • 1 can corn
  • 1 can black beans
  • 1 can red beans (feel free to add more or mix/match beans)
  • 1 can diced tomatoes (drained)
  • 1 can tomatoes with green chilies
  • 2 Tablespoons Cumin
  • 1 Tablespoon Chili Powder
  • 1 cup (more or less, depending how you like it) water

Brown your meat & drain off most of your fat (more or less depending on what meat you are using – with the venison there was not too much, but I still got rid of about 3/4 of it). Throw in your onion (and garlic) and allow that to cook for a minute or two with your meat before taking everything else and just dumping it in your large sauce pan. Let it simmer for about 10 minutes, taste and adjust as needed.

Serve with sour cream (optional), shredded cheddar cheese & fresh chopped cilantro

My advice for today… HOW TO KEEP CILANTRO FRESH Buy the cilantro with the stems (no roots needed). Then put it in a cup with some water (do not fill it so much so that the water covers any of the herb leaves) and then place the plastic bag you got your cilantro in (you know, those cheap produce bags) over top of cilantro & cup. Place in the fridge & you are good for [at least] a week – if it lasts that long. This cilantro tip has allowed me to have fresh cilantro so much more often & takes my Mexican cooking up a notch… enjoy (as I figure out more herb-saving tips, I’ll let you know)


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