venison chili

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by: I Can Cook That






yum




ingredients

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serves: 6

2 tablespoons butter

2 tablespoons oil

2 lbs ground venison

4 strips of bacon

2 cans red kidney beans, drained

1 can tomato sauce

2 tablespoons tomato paste

1 can diced tomatoes

1 teaspoon hot sauce

2 tablespoons Worcestershire sauce

1 tablespoon honey

1 tablespoon ground chili

1 teaspoon cumin

1/2 tablespoon dried parsley

1/2 tablespoon dried basil

1/2 teaspoon cayenne

1 red bell pepper, chopped

1 green bell pepper, chopped

5 cloves garlic minced

1 sweet onion, chopped

1 jalapeno (or similar) pepper, seeds removed and chopped

1 cup beef stock

1/2 cup weak coffee

Fresh cilantro, chopped, for garnish

12 tablespoons Cheddar or Pepper Jack cheese, shredded

Nutrition Facts
venison chili

Servings Per Recipe: 6

Amount per Serving

Calories: 657

  • Total Fat: 35.1 g
  •     Saturated Fat: 14.6 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 161.9 mg
  • Sodium: 1032.7 mg
  • Total Carbs: 36.7 g
  •     Dietary Fiber: 8 g
  •     Sugars: 14.6 g
  • Protein: 49.6 g
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preparation

1.  Begin by preparing your ingredients. Chop the bell peppers, remove the seeds from the jalapeno pepper and chop. Chop the onion and mince the garlic. Brew your coffee.

2.  Add the butter and oil to a large pan over medium-high heat. Add the venison and cook until mostly browned, about ten minutes, mixing to break up the venison.

3.  Add the onion and garlic and cook for 5 additional minutes.

4.  Drain the excess fat from the meat. Add the meat to a large crock pot.

5.  In the same pan used to brown the meat, add the bacon and cook for 3 minutes on each side, until slightly crisp. (It will cook more in the crock pot).

6.  Remove from heat and roughly chop. Add to the crock pot. Add the remaining ingredients through the coffee. (Coffee just works to enhance the flavors of the meat in this dish, feel free to leave it out). Mix and cover.

7.  Cook on high for 2 hours without removing the lid -- removing the lid will release the heat and might increase the time you need to cook the chili. After 2 hours, turn the heat down to low and cook for an additional 6 to 8 hours.

8.  To serve, top with shredded cheese or a teaspoon of sour cream and chopped cilantro.

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