Venison Chili Recipe - Allrecipes.com
Venison Chili Recipe
  • READY IN hrs

Venison Chili

Recipe by  

"This is an excellent chili recipe for game meats. You can easily substitute venison with buffalo or boar as well."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. Mix everything together thoroughly and let simmer for about 20 more minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

We used ground venison for this recipe and it was perfect. It was a great tasting chili. It would be wonderful served over rice. Also, be sure to cut up the cooked bacon. Its a hearty, manly chili, but don't be afraid.

 
Most Helpful Critical Review
Jan 06, 2012

WAYYYY too much wine!

 
Dec 31, 2003

This is an excellent recipe. My boyfriend wnet hunting and came back with far too much venison to know what to do with. I found this recipes and as soon as I read the ingredients, I knew this was gonna be good. And it was! My boyfriend brought a batch in to work and all his co-workers devoured it immediately. We added extra of the hot spices because we like our chili to have more of a "kick". I will certainly make this recipe again. Friends have already asked for the recipe.

 
Jan 04, 2011

Excellent!!!! A show stopper!! I made a few changes at the suggestion of some of the reviews: used 1 lb ground venison and 2 cans black beans, drained; did not add the salt; did not add oil (bacon has enough fat to cook the venison); cut wine back to 1 cup + used about 1/4 cup to deglaze pan after cooking bacon and venison; used entire small can of tomato paste (6 oz/5 tbsp); doubled the chili powder and cayenne pepper; left out cilantro (allergy); did not have red wine vinegar so used 2 tbsp of GOOD balsamic vinegar. Turned out a little sweet, but I used a Spanish fortified wine that already is sweet, so with the dark brown sugar a little too sweet. I will use same wine and cut back on the dark brown sugar next time. I also will add some chipolte peppers for some smoky heat. Can't wait to make it again!!

 
Jan 07, 2004

This was very tasty! You should not add the salt to taste, just add it after you cook it IF you think it needs it, this came out WAY TOOOOO SALTY! This was like a very good stew, not chili, we like thick, HOT chili. This was still very tasty!

 
Oct 20, 2008

This was so good. I made a few changes to go with things on hand. used bullion cubes instead of broth and tomato sauce instead of paste. and garlic powder instead of cloves. I left out the cilantro. I don't usually like venison chili but this was great.

 
Jan 06, 2008

Very good recipe. Not the usual chili flavor, but still very good. Used all ground venison and served on rice. Family and friends really enjoyed it. I plan to make another batch and take it in to work. Recommend, as another reviewer has also, not adding the salt as in the recipe but using as seasoning at the table. Also recommend increasing the black beans to 4 cups. Could also eliminate the canola oil to fry the bacon. Frying 10 (chopped up) strips of bacon yields more than enough fat in which to brown the venison. Regardless, this is a GOOD recipe.

 
Oct 24, 2006

Oh soo good. One of the best chili's I've ever made. I left out the cilantro (simply because I don't like it). I was a little short on red wine too, but it was all ok in the end. Loved this one!

 

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Nutrition

  • Calories
  • 802 kcal
  • 40%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 49.2 g
  • 98%
  • Sodium
  • 551 mg
  • 22%

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

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