Venison Burger and Steak Chili Recipe - Allrecipes.com
  • READY IN 3+ hrs

Venison Burger and Steak Chili

Recipe by  

"This is our home made deer chili recipe. We eat venison whenever possible as it is healthier than beef. This is a great chili to serve at parties and to get friends that think they don't like venison to try it out. They will be greatly surprised! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Cook sausage in a large skillet over medium-high heat until crumbled and browned; place into a large Dutch oven. Sear venison cubes until well browned; add to sausage. Add ground venison, and cook until crumbly and no longer pink; place into Dutch oven.
  2. Heat olive oil in the skillet over medium-high heat. Stir in the mushrooms, and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chile pepper, and jalapeno; cook until softened, then add to Dutch oven.
  3. Stir in tomato paste, tomato sauce, black beans, diced tomatoes, and water. Season with chili powder, paprika, cayenne, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the venison pieces are tender, about 2 hours.
  4. Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 2 hrs 30 mins
  • READY IN 3 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2008

I added some BBQ sauce, and took first place in a local chili cook off with this recipe three years ago. Very good.

 
Most Helpful Critical Review
Mar 04, 2013

I added lots of barbeque sauce to give it more flavor.

 

7 Ratings

Mar 28, 2007

I used caribou burger w/venison steak. The entire group liked it....

 
Nov 24, 2012

The original recipe was much spicier. Allrecipes changed my original recipe. I used baby portabella mushrooms, more chili powder, more paprika, more garlic, and sweet italian sausage. I also did not use the liquid with canned diced tomatoes, I like my chili thick, not runny. Thank you for the great reviews!!

 
Dec 27, 2010

The recipe was good but I thought it needed more spice. I added several tablespoons of Tabasco Chipolte sauce. I also added canned and rinsed red kidney and white navy beans. I thought it turned out very good. Men at a church wild game feast ate it all, so it must have been good.

 
Sep 27, 2010

Didn't have any Italian sausage, so spiced up some breakfast sausage w/ no problems. Also added another pound of ground venison; it was a little too saucy. Made for a friend watching her diet and she loved it!

 

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Nutrition

  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 34.5 g
  • 11%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 11.6 g
  • 46%
  • Protein
  • 44.7 g
  • 89%
  • Sodium
  • 1554 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jennifer Mills
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