I’m sure that many agree that chili ranks toward the top of the list for cold winter comfort foods. I get asked a lot, “how do you cook venison?” Well, short answer is, “just like beef.” Venison and Beef can be interchanged for any recipe.
When we harvest a deer, we normally have the butcher ground the whole thing besides the backstrap. Ground venison can be used for many things.
I’m aware there is a controversy on whether beans go in chili or not. I make it both ways, the same recipe omits the beans!
Ingredients:
- 2lbs of ground venison
- 1 large onion
- 1-2 bell peppers
- 2 Tbsp. Chili powder
- 1 Tbsp. Cumin
- 1-2 Tbsp. Galic powder
- Salt and pepper to taste
- 1 can rotel or diced tomatoes
- 1 can of tomato paste
- 1 can pinto beans
- 1 can kidney beans
- 1 can cannellini beans
- ½ cup Corn masa
- ½-1cup water
- 1 Tbsp oil
Table of Contents
Toppings:
- Sour cream
- Cheese
- Avocado
- Chopped onion
- Jalapeños
Side options:
- Corn Bread
- Tortilla chips
- Frito corn chips
- Tortilla or fry bread
- Place oil in pot and saute chopped onion and bell pepper. Once peppers are beginning to soften add the ground venison and cook until brown. Strain fat if necessary.
- Mix in meat, rotel or diced tomatoes, all the beans(do not strain), and tomato paste. Bring mixture to a simmer. *check seasonings
- Mix masa with water and pour into chili, return to simmer for 5-10mins
- Serve with toppings and sides
*Note:
- When I cook, I use a lot of seasonings, after adding the beans, check seasonings and add more if needed.
- Tomato sauce can be used in place of paste. However, using too much caution will make the chili taste more like a pasta sauce.
- If omitting the beans use a full cup of water for the masa
