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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Venison Chili Recipe

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This recipe for Venison Chili is from The New Tavenner and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pounds lean venison stew meat
1 tablespoons olive oil
2 cups chopped onions
1 cup chopped red pepper
1 cup chopped green pepper
1/2 chopped seeded poblano chili (or other green chilies that you like)
6 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon fennel seeds
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon salt
1/2-2 tablsepoons chili pepper sauce (how you like the heat)
1 14.5-ounce can diced tomatoes, undrained
1 12-ounce can beer
Directions:
Directions:

  1. Trim fat from venison, cut into 3/4" cubes. Saute venison in oil for a few minutes.

  2. Add onions, bell peppers, chili pepper, garlic; cover and cook for 5 minutes, stirring occasionally.

  3. Stir in cumin and remaining 5 ingredients. Add chili pepper sauce, tomatoes, and beer and bring to a boil.

  4. Cover, reduce heat, and simmer for 1 1/2 hours or until venison is very tender.
Personal Notes:
Personal Notes:
This chili is delicious. I like to eat it with some homemade bread and a lettuce salad. Freezes good too.

 

 

 

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