Deer Chili
I started with a basic chili recipe years ago and have built it into this recipe My wife doesnt like anyones elses chili anymore and she said its not just brownie points its really good You can substitute lots of things in this chili The meat can be any meat and it doesnt have to be ground The beans can be switched for chili beans or any other bean
I started with a basic chili recipe years ago and have built it into this recipe My wife doesnt like anyones elses chili anymore and she said its not just brownie points its really good You can substitute lots of things in this chili The meat can be any meat and it doesnt have to be ground The beans can be switched for chili beans or any other bean
- 1 teaspoon black pepper
- 2 tablespoons worcestershire sauce
- 1 1/2 - 2 1/2 lbs ground venison
- 28 to 32 ounces tomatoes - diced or crushed
- 15 ounces tomato sauce
- 2 cloves fresh garlic, peeled minced
- 1 onion finely chopped
- 10 ounces kidney beans
- 10 ounces black beans
- 1 bell pepper chopped
- 4 ounces green chilis diced
- 2 tablespoons bbq sauce
- 2 tablespoons catsup
- 2 tablespoons hot sauce your choice, i use tabasco
- 1 1/2 tablespoons chili powder
- 3/4 tablespoons cumin
- 1 teaspoon salt i use sea salt
- Carbohydrate 41.6846686122769 g
- Cholesterol 20.41155 mg
- Fat 6.44607888319058 g
- Fiber 14.0052629027167 g
- Protein 35.4813711186176 g
- Saturated Fat 1.31233639317135 g
- Serving Size 1 1 Serving (412g)
- Sodium 808.758021522493 mg
- Sugar 27.6794057095602 g
- Trans Fat 2.17109871480468 g
- Calories 339 calories
Step-by-step
- Start by defrosting meat, chop vegetables while meat defrosts.
- Put all ingredients EXCEPT meat and onions in a large pot on the stove and turn to high.
- Brown meat in a skillet with onions while all other ingredients are heating on the stove.
- Cook ground meat well done.
- Cut meat should only be seared on the outside (browned on outside) then add meat to pot.
- Once chili comes to a boil reduce heat and simmer, about 3-4 hours.
Controlling the simmer duration is critical for venison chili because lean game meats demand extended cooking times to break down connective tissues without drying out. Simmering the mixture gently for three to four hours allows starches from the kidney and black beans to thicken the surrounding tomato liquid while the spices bloom fully. Ground venison contains significantly less fat than beef, measuring roughly six grams of total fat per serving here, which means the sauce relies entirely on tomato solids and bean starches for viscosity rather than rendered animal fat.
As the chili cools, capsaicin compounds from the hot sauce and green chilis bind with the proteins in the venison and beans, while volatile aromatics from the cumin and chili powder mellow and meld into a cohesive flavor profile. This chemical bonding means the dish actually tastes more unified after resting overnight. Prepare a double batch to store in airtight containers in the refrigerator for up to four days, or freeze portions for up to three months. When reheating frozen chili, thaw it completely in the refrigerator beforehand and warm it slowly over medium-low heat, adding a splash of water if the bean starches have set too firmly during storage.
Variations in texture require adjusting the initial sear. If substituting the ground venison with cubed chuck roast, sear the exterior of the meat aggressively in a hot skillet for two minutes per side to develop a crust via the Maillard reaction before transferring it to the pot.
