Deer Chili (Venison)

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This is one of my family’s cold-weather comfort foods.  It is super simple to make and if you are not a fan of venison, you can easily substitute beef.

Ingredients:

  • 3 Tablespoons olive oil
  • 1 pound ground venison
  • 1 pound venison tenderloin
  • 1 large onion
  • 4 cloves garlic
  • Salt, pepper, chili powder, cayenne pepper
  • 28 ounce can whole tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 1 (15 ounce) can red kidney beans

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Venison is a very lean meat and so when it is processed, fat has to be added to it (see the white spots).

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I normally add a venison tenderloin and thought that is what I had pulled out of the freezer until it was already thawed and I read that it was cubed steak.  So that is what I used in this chili.  I do like to have another cut of venison in my chili besides just the ground venison.

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In a large stock pot, add olive oil.  This is particularly necessary since venison is so lean and has very little fat but not so necessary if you are using a ground beef.

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Add the ground venison.

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While the ground meat begins to brown, cut up the tenderloin or in my case, the cubed steak into small chunks.

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Add the meat chunks to the pot.

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Get yourself a large onion and 4 cloves of garlic.

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Slice, dice and chop these up.

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Add to the pot.

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I am going to give you some seasoning measurments but everyone likes their chili to taste their way.  Some like it hot, some mild and then everone else in between.

I have sea salt on hand right now so I threw in about 1/2 Tablespoon of salt.  Go light on salt at first and then you can add more later.

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I added about 1/2 teaspoon of fresh ground pepper.

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3 Tablespoons chili powder.  Again, you can add more of this later if it isn’t hot enough for you.

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1/2 teaspoon cayenne pepper for heat.  You can add more later if you want more kick.

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Open up all the cans but do not drain the beans.  Flavor and thickening you don’t want to throw away.

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All the cans are dumped, now let’s have some fun with the whole tomatoes.

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Get one in your hand.

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And squeeze and twist and make a little mess.

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It feels really cool to play with your food.

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I contained the mess to just a small area.  Be careful cause they do squirt really good.

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Stir all the ingredients together and cover the pot.

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Cook this on low for a few hours.

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This is when you can adjust your seasonings.  I had to add a bit more salt and chili powder to  mine.

We like to serve ours with grated cheddar cheese, sour cream and saltine crackers.

Enjoy!

T

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