Best 5 Beef Moose Or Venison Chili Recipes

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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



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.

MAVERICK MOOSE CHILI



Maverick Moose Chili image

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

1 pound ground moose
1 (28 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans chili beans, undrained
2 (14 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans pinto beans, rinsed and drained
2 (2.25 ounce) cans sliced black olives
1 white onion, chopped
1 green bell pepper, chopped
1 (1.25 ounce) package chili seasoning mix

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



Venison Chili image

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

4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained

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



Beef, Moose or Venison Chili image

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

4 lbs ground moose
2 (12 ounce) cans beer
2 medium onions, chopped
2 (24 ounce) cans tomato sauce
1 cup hot pepper, diced
1 (6 ounce) can tomato paste
2 tablespoons vinegar
12 tablespoons chili powder
1 teaspoon Tabasco sauce
1 lb bacon, chopped
2 tablespoons cumin, ground
1 tablespoon red pepper, crushed
1 tablespoon msg
12 garlic cloves, minced
1 tablespoon oregano
1 teaspoon Worcestershire sauce
2 tablespoons bacon drippings
1 tablespoon black pepper
1 (16 ounce) can kidney beans

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



Ground Venison Chili image

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

2 lbs ground meat, of choice
1 large onions, chopped or 1 cup chopped onion
1 large green peppers, chopped or 1 cup chopped green pepper
3 tablespoons chili powder
2 (14 ounce) cans diced tomatoes, undrained
2 tablespoons cornmeal
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/4-1/2 teaspoon ground red pepper
3 garlic cloves, minced
1 1/2 cups beef broth
1 (15 ounce) can pinto beans
1 (15 ounce) can white beans
1/2 cup salsa verde

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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