Guys its cold here today and I've got a hankering for some venison chili. Anyone got a good wildgame recipe they would like to share?
Chili
- Thread starter Work2hunt
- Start date
Musket Man
Veteran member
Ranch style beans, onions, garlic, jalapenos, red bell peppers, diced tomatoes, deer meet, bacon, seasonings, chili powder. Chop it all up and cook it in slow cooker until meat is done.
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2lbs of ground Venison
1 large can of rotel mild
1 reg can of rotel orig
--reverse rotel for spicier
Chopped onion
Chopped bell pepper
1 can light red kidney beans
1 can dark red kidney beans
Chili powder (I just dump some in and taste in an hour and add more if needed)
I jar of chili sauce
Brown the meat and Put it all in the crockpot on low for 6-8 hours. Or high for 4-8.
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1 large can of rotel mild
1 reg can of rotel orig
--reverse rotel for spicier
Chopped onion
Chopped bell pepper
1 can light red kidney beans
1 can dark red kidney beans
Chili powder (I just dump some in and taste in an hour and add more if needed)
I jar of chili sauce
Brown the meat and Put it all in the crockpot on low for 6-8 hours. Or high for 4-8.
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tdcour
Veteran member
meat, chili powder, can of hot Rotel, green chilis, a squirt of Ketchup and some kidney beans. Mixes well with corn chips, cheese, and sour cream for some Frito Pie!
arwaterfowler
Active Member
2 lbs Venison Stew Meat
1 package good bacon
4 roasted poblanos (or hatch)
3 cans Hunts roasted diced tomatoes
1 can tomato paste
1 package sliced mushrooms
2 diced large white onions
1/2-1 can of chipotles in adobo sauce (dice the peppers)
1 six pack of Moosedrool - 1 bottle for the chili, 5 bottles for the cook
8 cloves roasted and crushed garlic
Diced green onions
Seasoning:
I eyeball a combination of chili powder, cumin, oregano, onion powder, garlic powder, cayenne powder
Masa for later
Fry the bacon and place on a rack to drain and crisp, dice after crisp
Brown the venison in the bacon fat (key step)
Roast the poblanos on the drill, steam in a bowl, strip skin and dice. Google roasting poblanos, its easy and adds incredible flavor
Roast the garlic in an oven, super easy, youtube this too. Do the roasting while the bacon and venison is cooking on the stovetop.
Throw everything except bacon and green onions in a stockpot or crockpot. Cook for 2 hours but the longer the better. It really helps break down the stew meat. This is the key to great chili.
Serve chili and put bacon and green onions on top. Adding at the end helps with texture. I add fritos and sour cream, thats your choice.
1 package good bacon
4 roasted poblanos (or hatch)
3 cans Hunts roasted diced tomatoes
1 can tomato paste
1 package sliced mushrooms
2 diced large white onions
1/2-1 can of chipotles in adobo sauce (dice the peppers)
1 six pack of Moosedrool - 1 bottle for the chili, 5 bottles for the cook
8 cloves roasted and crushed garlic
Diced green onions
Seasoning:
I eyeball a combination of chili powder, cumin, oregano, onion powder, garlic powder, cayenne powder
Masa for later
Fry the bacon and place on a rack to drain and crisp, dice after crisp
Brown the venison in the bacon fat (key step)
Roast the poblanos on the drill, steam in a bowl, strip skin and dice. Google roasting poblanos, its easy and adds incredible flavor
Roast the garlic in an oven, super easy, youtube this too. Do the roasting while the bacon and venison is cooking on the stovetop.
Throw everything except bacon and green onions in a stockpot or crockpot. Cook for 2 hours but the longer the better. It really helps break down the stew meat. This is the key to great chili.
Serve chili and put bacon and green onions on top. Adding at the end helps with texture. I add fritos and sour cream, thats your choice.
arwaterfowler
Active Member
Umpqua Hunter
Veteran member
From our family cookbook. We substitute the "ground beef" with ground venison.
60 ounces Hunt's small red beans, reserve liquid
75 ounces canned pinto beans, reserve liquid
90 ounces canned kidney beans, reserve liquid
105 ounces canned stewed tomatoes, diced
3 pkg. Lawry's Chili Seasoning Mix (1-5/8 oz. each)
3 1/2 pounds ground beef
3 tablespoons Lawry's Seasoned Pepper
1 small bunch celery, thinly sliced
2 green bell peppers, seeded and finely diced
2 large red onions, diced
Empty all of the cans of beans and tomatoes (do not drain any of them) into
a large stock pot; start cooking over low flame (just above simmer). Add
the packets of Lawry's Chili Seasoning and the seasoned pepper; mix well
and cover. Stir occasionally so it doesn't scorch on the bottom. In a large
skillet, brown the ground beef; drain and add to the pot of beans. Wipe out
skillet and saute vegetables over medium-low heat in butter or olive oil.
Cover skillet to allow vegetables to steam, stirring occasionally. Once
vegetables are tender, drain and add to the bean pot. Once the chili comes
up to a simmer, let simmer for 15 minutes, stirring occasionally. Serve
garnished with onion and grated cheese, if desired.
This recipe makes about 3 gallons of chili. It freezes and stores very well.
We have always called this "Dave's Chili" after the long-time friend and coworker
that created it.
60 ounces Hunt's small red beans, reserve liquid
75 ounces canned pinto beans, reserve liquid
90 ounces canned kidney beans, reserve liquid
105 ounces canned stewed tomatoes, diced
3 pkg. Lawry's Chili Seasoning Mix (1-5/8 oz. each)
3 1/2 pounds ground beef
3 tablespoons Lawry's Seasoned Pepper
1 small bunch celery, thinly sliced
2 green bell peppers, seeded and finely diced
2 large red onions, diced
Empty all of the cans of beans and tomatoes (do not drain any of them) into
a large stock pot; start cooking over low flame (just above simmer). Add
the packets of Lawry's Chili Seasoning and the seasoned pepper; mix well
and cover. Stir occasionally so it doesn't scorch on the bottom. In a large
skillet, brown the ground beef; drain and add to the pot of beans. Wipe out
skillet and saute vegetables over medium-low heat in butter or olive oil.
Cover skillet to allow vegetables to steam, stirring occasionally. Once
vegetables are tender, drain and add to the bean pot. Once the chili comes
up to a simmer, let simmer for 15 minutes, stirring occasionally. Serve
garnished with onion and grated cheese, if desired.
This recipe makes about 3 gallons of chili. It freezes and stores very well.
We have always called this "Dave's Chili" after the long-time friend and coworker
that created it.
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I make my chili from just eyeballing the amounts and to taste, but I will try to estimate it as best possible:
2 lbs elk burger
1 small onion diced
1 large (28 oz) can of crushed tomatoes
1 small can diced mild green chilies
1 bottle of beer (or water)
3 TBL Chili powder
1 1/2 TBL Ground Cumin
1 TBL Garlic Powder
Salt to taste
Add heat to taste with chopped jalapeno peppers
1 can of beans optional
1 can of diced tomatoes optional
Brown burger with diced onions and diced jalapeno until done, place in a pot and add all other ingredients (adjust for taste), heat until hot. I don't like beans in my chili, but adding can of beans is fine, so is a can of diced tomatoes for more texture.
2 lbs elk burger
1 small onion diced
1 large (28 oz) can of crushed tomatoes
1 small can diced mild green chilies
1 bottle of beer (or water)
3 TBL Chili powder
1 1/2 TBL Ground Cumin
1 TBL Garlic Powder
Salt to taste
Add heat to taste with chopped jalapeno peppers
1 can of beans optional
1 can of diced tomatoes optional
Brown burger with diced onions and diced jalapeno until done, place in a pot and add all other ingredients (adjust for taste), heat until hot. I don't like beans in my chili, but adding can of beans is fine, so is a can of diced tomatoes for more texture.
mnhoundman
Veteran member
shootbrownelk
Veteran member
Hunter, I'm glad to see someone else using celery in their chili, my recipe is almost a twin to yours. I'll try your variation. All the guys in my elk camp thought I was nuts...until they tried it! I use ELK meat in mine, ground and some in small cubes. Great stuff!
I do just the basic things. Venison, mild or hot chili beans, Diced tomatos, green peppers, kidney beans, chili seasoning packet, chopped onions, celery, chili powder, crushed red pepper, and then my two unique items I add a little cinnamon when browning the venison and after everything is mixed and simmering i had some brown sugar. this combo give the chili a layer flavor with sweet taste at the beginning going into the heat of the chili depending on how much chili powder and what beans you used.
Ummmm.....now I am getting hungry. I might have to try one or 2 of these recipes. Thanks for sharing.
Just DIY
Member
Wow, a bunch of killer recipes! I now think we need to all meet in the middle, say Wyoming and have a chili cook off this season, lol.
The only thing I can add to the great suggestions is to always brown your meat and then simmer it in Budweiser and red wine before bringing everything together! I always add a little brown sugar too.
The only thing I can add to the great suggestions is to always brown your meat and then simmer it in Budweiser and red wine before bringing everything together! I always add a little brown sugar too.
Kevin Root
Very Active Member
I've been on a diet, trying to trim down a bit but last night seeing this thread some more I broke down and ate a couple cans of chili just to get my chili fix. 
I've made the below with both deer meat and antelope and it came out pretty good. It was pretty easy too.
1 pound lean ground meat
1 cup chopped onion
1 package McCormick® Chili Seasoning Mix, Original
1 can (15 ounces) kidney beans, drained
1 can (14 1/2 ounces) diced tomatoes, , undrained
1 can 8 oz tomato sauce
Cook ground meat and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
Stir in Seasoning Mix and remaining ingredients. Bring to boil.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Serve with shredded cheese, sour cream and chopped onion, if desired.
I've made the below with both deer meat and antelope and it came out pretty good. It was pretty easy too.
1 pound lean ground meat
1 cup chopped onion
1 package McCormick® Chili Seasoning Mix, Original
1 can (15 ounces) kidney beans, drained
1 can (14 1/2 ounces) diced tomatoes, , undrained
1 can 8 oz tomato sauce
Cook ground meat and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
Stir in Seasoning Mix and remaining ingredients. Bring to boil.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Serve with shredded cheese, sour cream and chopped onion, if desired.