Archive for the ‘Venison Chili’ Category

Pumpkin Coffee Chili

pumpkin coffee chili

Stay warm during the polar vortex with this pumpkin coffee chili!

I’ll say it…I’m done with these polar vortexes. I live in Virginia for a reason—I like mild winters! The one good thing about all this cold, though, is that I have been spending a lot of time in the kitchen thinking of new things to do with the food in my freezer (otherwise I’d need to go to the store in this cold). One of those experiments was my pumpkin coffee chili. Let me just say yum.

I got the idea from two events that happened. The first, I made too much coffee. We drink VERY nice coffee in our house, and I couldn’t stand the thought of dumping a couple of cups down the drain. So I saved it. The second was I had thawed some of the pumpkin puree I made this fall, and realized I need to figure out what to do with it before it went bad. Then the cold hit, I got a hankering for chili and pumpkin coffee chili was born.

You won’t really taste the pumpkin. Rather it adds a creaminess that you don’t usually get in chili. And it’s super healthy. The coffee adds some nice flavor. I used a decaf Brazilian roast, which is ever so slightly sweet. The overall result is a smooth chili for a cold night. Perfection.

: Pumpkin Coffee Chili

: pumpkin makes this chili smooth, coffee gives it a little something extra.


  • 1 lb ground venison
  • 2 Tbs olive oil, divided
  • 1/2 cup chopped onions
  • 1/2 cup chopped green peppers
  • 2 Serrano chilies, seeds and membrane removed and chilies chopped
  • 2 28 oz cans tomatoes (or 2 quarts if you can your own tomatoes), drained
  • 2 cups pumpkin puree
  • 12 oz brewed coffee (I use decaf)
  • 2 Tbs chili powder
  • 1 tsp cumin
  • 2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 5 drops Habanero oil, optional


  1. Heat 1 tablespoon of oil in a 6-quart stock pot. Add the venison and brown. Once browned, set the venison aside in a bowl and return the stock pot to the heat.
  2. Add the other tablespoon of oil. Add the onions and cook over medium heat until tender. Add the green peppers and chilies and continue cooking until tender.
  3. Chop the tomatoes. Add them to the to onions and peppers.
  4. Add the pumpkin, coffee, and spices. Bring to a light boil, then reduce to a simmer and continue cooking for 20 minutes.
  5. Serve with grated cheddar cheese and sour cream.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Diet tags: High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Copyright © Susan Rose.
Microformatting by hRecipe.

Smoked Venison Chili and a Possible Shopping Spree at Bass Pro

smoked venison chili

Liquid smoke makes any dish taste like it came off the grill…even chili!

It’s getting chilly here in Northern Virginia, and that means it’s time to start making some chili! This recipe is a variation on one of my go-to recipes, Venison Chipotle Chili. This time I’m featuring Wright’s Liquid Smoke in it. Why? Well, for two reasons. One, I really love the stuff. And two, Wright’s contacted me and asked me to mention the sweepstakes they’re running (info a little further down).

I happen to love Wright’s Liquid Smoke, so it took me only about one second to agree. If you have never used it before, run—don’t walk—to your grocery store to pick it up. I use it in all sorts of things, although I most commonly use it when I’m braising and slow cooking roasts.

However, I thought it would be a nice substitute for the chipotle peppers in my favorite chili recipe. But there’s only one way to know for sure, and that’s to make it! So I did. And I was right.

This chili is so easy to make. And if you don’t have venison, you can use beef or turkey as well. But it’s best with venison.

Wright’s Liquid Smoke Sweepstakes

Wright's liquid smoke

Don’t wait. Enter to win at the the Wright’s Facebook page.

As for the sweepsteaks…who wouldn’t want a chance to win a gift card for Bass Pro Shop? I know I would. Maybe I will…I plan on entering. Here’s what you do:

On Monday, December 9th, Wright’s will launch the enter-to-win sweepstakes through an application on their Facebook page (

When fans enter they will unlock three great smoky venison recipes (which I’ve seen, and they look really good).

The sweepstakes ends on Friday, December 20th. The grand prize winner will receive a $500 Bass Pro Shop gift card and a year’s supply of Wright’s Liquid Smoke.

It’s that simple. So hop on over to Wright’s Facebook page and enter. Tell them the Hunting Widow sent you!

Smoked Venison Chili

: a smoky flavor for a chilly night


  • 2 lbs ground venison
  • 1 tbs olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 tbs chili powder
  • 2 tsp cumin
  • 1 28-oz can plum tomatoes with juice, chopped
  • 1 tsp Wright’s Liquid Smoke
  • salt and pepper to taste


  1. In a large skillet, brown the venison and set aside.
  2. In a large, heave saucepan, heat olive oil over medium heat. Add onions, garlic, and peppers. Cook until tender (5–10 minutes).
  3. Add chili powder and cumin and cook, stirring frequently, for two minutes.
  4. Add the meat, tomatoes, and liquid smoke. Heat to boiling. Add a little water if it looks thicker than you like.
  5. Reduce heat and simmer for at least 20 minutes. Season with salt and pepper.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

Copyright © Susan Rose.
Microformatting by hRecipe.

Venison Chili with Tomatillos

I’m always looking for new and different venison chili recipes. When my husband came home from the store the other night with a few pounds of tomatillos, I thought it was time to make a chili verde. I love the flavor of tomatillos, which are mild but still have a little zest. So I pulled out some ground venison, chopped an onion and pepper, and set about cooking a deer meat version of chili verde.

venison chili with tomatillos

this green venison chili features tomatillos.

Recipe: Venison Chili Verde

Summary: a mild and flavorful venison chili featuring tomatillos.


  • 1 1/2 lb ground venison
  • 2 cup venison stock
  • 1/4 cup olive oil
  • 1 med onion, chopped
  • 1 large green pepper, chopped
  • 3 cloves garlic, minced
  • 2 lbs tomatillos
  • 1 cup salsa verde (mild or hot, your preference)
  • 1 can (15 oz) nopalitos (cactus), drained and chopped
  • 2 tsp cumin
  • ½ tsp habanero sauce
  • 2 tsp salt
  • 4 tbs cilantro, chopped


  1. In a large skillet, brown meat. Add the stock, cover, and slow boil for 30 minutes until tender.
  2. Remove the husks from the tomatillos and wash to remove the sticky residue. Coarsely chop the tomatillos and set aside.
  3. In a stock pot, heat the olive oil over medium high heat. Saute the onion, green pepper, and garlic in oil until tender.
  4. Reduce the temperature to medium and add tomatillos. Saute and stir until the tomatillos are soft.
  5. Add the salsa verde, nopalitos cumin, habanero sauce, salt, and cilantro and stir well.
  6. Add the venison to the tomatillo mixture. Slow boil for 30 minutes. Either serve immediately or turn heat to low and allow chili to simmer longer.
  7. Serve with grated cheddar cheese, sour cream, and tortilla chips.

Quick Notes

In the winter, I used frozen cilantro, which comes stored in 1 tbs cubes. If you have fresh cilantro, use about 1/4 cup of it.


This would be a great chili with ground turkey or chicken.

Cooking time (duration): 60

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: Mexican

Microformatting by hRecipe.

tomatillos with husksIf you’ve never cooked with a tomatillo, it is basically a member of the tomato family and is widely used in Mexican food. In fact, they are some times called Mexican tomatoes. I love them! This is what they look like in the store. You just peel off the husks and wash them to get rid of the sticky residue, and you’re ready to go!

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