I was fortunate enough to be given a pound of fresh ground deer meat (venison) and just had to make some venison chili to warm our stomachs on a cool day here in the south. I could not believe how beautiful and fresh this free venison was! This rich, gorgeous red, low-fat meat was perfect for my chili. And, the way I make it, you absolutely cannot tell that it’s deer meat. Try this quick, easy and healthy recipe for venison chili and fool even the pickiest of venison-haters.
After I made this venison chili for dinner one night, I asked my daughter if she liked it. “Yes, it was yummy!” she said. Then I told her it was deer meat and she couldn’t believe it. Everything in this venison chili recipe is packed with fiber, vitamins, nutrients and very low in fat and cholesterol. This recipe for chili will serve 4 people easily. You can always double the recipe and freeze what you don’t eat, then you’ll have a healthy meal already made for you when you don’t feel like cooking.
Ingredients:
1 lb. ground venison
1 tsp. olive oil
2 cans of dark red kidney beans
1 can of black beans
1 can of diced tomatoes
1 8 oz. can of tomato sauce
1 diced bell pepper
1 diced small onion
1 8 oz. glass of water
2 beef bouillon cubes
1 tsp. salt
1 tsp. pepper
1 tbs. chili powder
1 tbs. cumin
½ tsp. garlic powder
½ tsp. cayenne pepper (optional)
In a large boiler, sauté the venison, bell pepper, onions and the olive oil. You’ll probably need the olive oil because venison is extremely low in fat and will stick to the pan if you’re not careful. When the venison is browned and the pepper and onions are softened, add the kidney beans, black beans, bouillon cubes, water and the tomato sauce. I always wait until the last minute to add the tomatoes so that the tomatoes don’t cook to pieces. Add the salt, pepper, chili powder, cumin, garlic powder and cayenne pepper. Let the chili simmer on low for about 45 minutes, stirring occasionally so that it doesn’t stick. Add the tomatoes about 10 minutes before serving. Always remember to taste, taste, taste! Adjust the chili powder, cumin, salt, pepper and garlic powder to your taste. You can add more water if you want soupier venison chili. If you add more water, you may need to add another bouillon cube to maintain a rich flavor.
My daughter doesn’t like extra hot chili, but my husband and I like it a little on the hot side, so we add jalapeno peppers to our bowl of venison chili before eating. Garnish your bowl of this hearty venison chili with a dollop of sour cream, some shredded cheese and jalapenos for a great belly warmer on a cold winter day or any time of the year.
