Venison Chili Recipe
10/26/2012 2:08 PM
A blustery, rainy weekend is blowing its way into North Carolina — at least for much of the eastern portion of the state. And while the weather isn’t ideal for outdoor activities, it is ideal for cooking up a big, steaming batch of venison chili.
I’ve been making chili for a long time and am always lookingfor different recipes to try and tweak. Last weekend, I found — and tested — a rather unusual chili recipe,one that combines chocolate and lots of spices. Despite its heat, it was verytasty twist on my usual chili recipe so I thought I’d share it with you.
One caveat: it is rather spicy, so if you have tender tastebuds, ease back on the spices, but not the chocolate. It really does make adifference!
If you have a favorite venison recipe, feel free to share it with others on this blog. And if you’re not hankering for chili but want to try some new venison recipes, check out the Wildlife Commission’s recipe book here. And have a great weekend!
2 pounds ground venison
2 tablespoons olive oil
1 large onion, chopped
5 cloves garlic
2 green peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 teaspoon red pepper flakes
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon ground black pepper
1 envelope instant hot chocolate mix
2 teaspoons seasoned salt
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
3 cans (14 ½ ounce) diced tomatoes with green chilis, undrained
1 can (16 ounce) tomato sauce
2 cans (15 ounce) kidney beans, drained and rinsed
½ cup beer
- Cook ground venison over medium heat and place in a big pot.
- Heat olive oil in a large saucepan over medium heat. Add onion, green peppers and jalapeno peppers. Cook and stir until onion is soft and transparent. Add garlic and cook for an additional minute, being careful not to burn the garlic.
- Place onion and pepper mixture in pot with venison and add remaining ingredients. Simmer over medium heat for about an hour, stirring occasionally.
Serve with your favorite toppings. This is really good heated up the next day after the flavors have had a chance to meld.
Written by Jodie Owen, a public information officer with the Commission.
2 comment(s) so far...
By Stu Meit on
10/29/2012 6:53 PM
Re: Venison Chili Recipe
Heard of sugar, especially when your using tomatoes to break up the acid. Never heard of chocoloate tho.
By cathy on
2/17/2013 12:47 PM
Re: Venison Chili Recipe
This turned out delicious. Thank you
its a keeper.