Venison Chili

Course : Chili
Serves: 6
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3 tablespoons Vegetable oil
1 Large onion -- finely choped
2 cloves garlic
1 medium Small hot green chili Pepper -- minced (optional)
1 1/4 pound Venison -- cut into 1/2 inch cubes
3/4 pound Ground venison (or pork)
28 ounces Can of crushed tomatoes
3 tablespoons Red wine vinegar
3 tablespoons Ground chili powder
2 tablespoons Ground cumin
2 tablespoons Worchestershire sauce
1/2 teaspoon Cayenne pepper
1 Large green bell pepper Seeded and chopped
2 teaspoon Salt or to taste
1 teaspoon Freshly ground black pepper
10 ounces red kidney beans drained
3 tablespoons Masa harina (or fine cornmeal) Mixed with a little water Into a smooth paste for thick

Preparation / Directions:

Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups.

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