When the weather turns cold, there's nothing like a hearty bowl of chili to warm you up. And what could be better than a chili made with fresh, wild game meat like beef, moose, or venison? These meats are all lean and flavorful, and they make a delicious and nutritious chili that's sure to satisfy even the most discerning palate.
Let's cook with our recipes!
VENISON CHILI FROM THE LAND
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.
MAVERICK MOOSE CHILI
This is a chili I have been making for years. I have made it with all kinds of ground meats (beef, turkey, deer, elk) but I prefer ground moose. The longer you let it simmer the better as the flavors will blend. Top with shredded cheddar cheese. Serve with fresh baked cornbread and sweet honey butter. Men LOVE this meal!
Provided by IrishMountainGirl
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 8h25m
Yield 12
Number Of Ingredients 9
Steps:
- Brown the ground moose in a large skillet over medium-high heat.
- Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 39 g, Cholesterol 18.7 mg, Fat 3 g, Fiber 12.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 1309.3 mg, Sugar 3.5 g
VENISON CHILI
This is an excellent chili recipe for game meats. You can easily substitute venison with buffalo or boar as well.
Provided by Scotch
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 7
Number Of Ingredients 17
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.
- Mix everything together thoroughly and let simmer for about 20 more minutes.
Nutrition Facts : Calories 801.9 calories, Carbohydrate 49.7 g, Cholesterol 157.1 mg, Fat 36.9 g, Fiber 9.3 g, Protein 49.2 g, SaturatedFat 12.5 g, Sodium 551.5 mg, Sugar 11.6 g
BEEF, MOOSE OR VENISON CHILI
This is a really thick hot chile. I myself don't use the hot peppers or Tabasco sauce. I also use the ground red pepper instead of the crushed red pepper. I like my chili a little more thinner so I also add tomato juice. Make this on a nice cold day and it'll heat you up in no time.
Provided by Catnip46
Categories Deer
Time 2h
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- In a large chili pot, combine: tomato sauce, tomato paste, beer, chopped peppers, chili powder, vinegar, Tabasco sauce, cumin, crushed red pepper, oregano, Worcestershire sauce, salt and pepper. Bring to simmer.
- In a large frying pan cook bacon until crisp.
- Add bacon and 2 TB drippings to chili pot.
- Brown moose meat, onions, garlic and MSG and add to chili pot.
- Cover pot and simmer for one hour.
- Add beans to chili pot and simmer 1/2 hour more.
- If you like your chili thinner add tomato juice.
GROUND VENISON CHILI
After searching recipes for a wild game chili recipe I compiled ideas and created this recipe. I originally used deer & moose (1 lb each) but have found it also works well with any combination, even beef. I like white beans for their tenderness and use light red beans. Great for crockpots, too!
Provided by cuselman
Categories Deer
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In Dutch oven brown half of the meat, remove and drain off fat. Cook remaining beef with onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Return all meat and vegetables to pot.
- Stir in chili powder, cornmeal, cumin, oregano, red pepper and garlic. Stir in broth, beans and salsa verde. Bring to boiling, reduce heat and simmer about 1.5 hours.
- Top with sour cream and/or shredded cheese.
- Crockpot: Cook meat and onion as directed above. In 3.5-4 quart electric slow cooker combine all ingredients. Cover and cook on low setting for 8 to 10 hours or on high setting 4 to 5 hours.
Tips:
- Choose fresh, high-quality meat: The better the quality of the meat, the better the chili will be. Look for meat that is lean and has a good amount of marbling.
- Brown the meat in small batches: This will help to prevent the meat from stewing and will give it a nice, browned flavor.
- Use a variety of chili peppers: This will give the chili a complex and flavorful heat. Some good options include ancho chilies, guajillo chilies, and chipotle chilies.
- Don't be afraid to experiment with different spices: Chili is a versatile dish that can be customized to your own taste. Some good spices to try include cumin, chili powder, garlic powder, and onion powder.
- Let the chili simmer for a long time: This will help to develop the flavors and make the chili more tender.
- Serve the chili with your favorite toppings: Some good options include sour cream, cheese, onions, and cilantro.
Conclusion:
Chili is a delicious and hearty dish that is perfect for a cold day. It is also a very versatile dish that can be customized to your own taste. With so many different recipes to choose from, there is sure to be a chili recipe that everyone will enjoy. So next time you need to warm up, give one of these chili recipes a try!
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