Archive for the ‘Venison Chili’ Category
Venison Chili with Tomatillos
December 21st, 2010 | 
Author: 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.
this green venison chili features tomatillos.
Recipe: Venison Chili Verde
Summary: a mild and flavorful venison chili featuring tomatillos.
Ingredients
- 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
Instructions
- In a large skillet, brown meat. Add the stock, cover, and slow boil for 30 minutes until tender.
- Remove the husks from the tomatillos and wash to remove the sticky residue. Coarsely chop the tomatillos and set aside.
- In a stock pot, heat the olive oil over medium high heat. Saute the onion, green pepper, and garlic in oil until tender.
- Reduce the temperature to medium and add tomatillos. Saute and stir until the tomatillos are soft.
- Add the salsa verde, nopalitos cumin, habanero sauce, salt, and cilantro and stir well.
- 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.
- 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.
Variations
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.
If 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!
Posted in Venison Chili | 
Tags: chili, deer meat, Ground Venison, Mexican, venison recipe | 
2 Comments »
Venison Mole Chili
It’s venison chili season! This weekend I made some mole sauce, and thought it would make a nice chili. It did. Here is my deer chili recipe…enjoy!
Recipe: Venison Chili Mole
Summary: deer chili recipe with Mexican mole sauce
Ingredients
- 2 pounds ground venison
- 1 tablespoon oil
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 28 oz can diced tomatoes, drained
- 1 14 oz can black beans, drained and rinsed
- 1 tsp kosher salt
- 1 ½ cups mole sauce
Instructions
- In a medium sauté pan, brown the venison. Drain any grease and set aside.
- Heat the oil in a large stock pan. Add the onion, and sauté until tender.
- Add the peppers and continue to sauté until tender.
- Add the tomatoes, beans, salt, and mole sauce and mix thoroughly.
- Bring mixture to a light boil, reduce heat to low and simmer for ½ to 2 hours, depending on how much time you have.
- Serve with sour cream, grated cheddar cheese, and chips.
Cooking time (duration): 20 minutes
Number of servings (yield): 8
Meal type: dinner
Microformatting by hRecipe.
Posted in Venison Chili |
Tags: broth, chili, chipotle, deer meat, Ground Venison, Mexican, sauce, venison recipe |
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Venison Chili with Chipotle Peppers
I’ve made a lot of venison chili recipes, and I truly love them all. But this venison chili with chipotle peppers is my favorite by far. I shared the recipe last winter with a friend who entered it in the Department of Justice’s annual chili cook off, and it won third place. Last night I made it for Rick’s monthly hunt club meeting. I made a double batch, and the guys ate almost every bite of it!
Recipe: Venison Chipotle Chili
Ingredients
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 pounds ground venison, browned
- 1 (28-ounce) can plum tomatoes with juice, chopped
- 1 to 2 tablespoons chopped canned chipotle peppers in adobo sauce
- Salt and pepper to taste
Instructions
- In a large, heavy saucepan, heat oil over medium heat.
- Add onions, garlic, and bell peppers.
- Cook until tender (5 to 10 minutes).
- Add chili powder and cumin and cook, stirring frequently, for 2 minutes.
- Add the venison, tomatoes, and chipotle peppers.
- Heat to boiling. Add a little water if it looks thicker than you like. Decrease the heat and simmer uncovered for at least 20 minutes.
- Season with salt and pepper.
Quick Notes
The chipotle peppers can pack a punch, so if you’re feeding people who prefer their chili mild, then only use 1 tablespoon of them.
Cooking time (duration): 20
Number of servings (yield): 8
Meal type: dinner
Microformatting by hRecipe.
Posted in Ground Venison, Paleo Friendly, Venison Chili |
Tags: chili, chipotle, deer meat, Ground Venison, Mexican, paleo |
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