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Deer (venison) chili

Discussion in 'Off Topic Threads' started by jakearoo, Nov 13, 2009.

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  1. jakearoo

    jakearoo Active Member

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    I just got about 1/2 of a deer worth of venison. It is butchered into the usual cuts with quite a bit of burger. I have heard that venison makes great chili but I don't have any specific recipes. Anyone care to share a recipe they like? Regards, Jake
     
  2. OldRemFan

    OldRemFan Member

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    Have you considered having some made into salami? It's pretty good that way also.
     
  3. short shucker

    short shucker TS Member

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    Jake,

    Make chili just like normal. Just use a 75/25 blend venison/ground beef. Venison is too lean. You need a little fat for the right taste.

    ss
     
  4. chipking

    chipking TS Member

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    Here's how I make a really tasty 5 bean chili.
    I mix equal amounts (1 cup dry)of black beans, navy beans, October beans, pinto beans and kidney beans and soak overnight.
    In a stock pot I brown 3 or 4 pounds pounds of ground venison. I drain and then add 4 cans of RO-TEL diced tomatoes and chilis (I prefer the hot with Habanero peppers), the beans with about 2 cups of water and a couple packages of ElPaso chili mix. I let this simmer for about 4 hours and then add a drained can of whole kernel corn. After about 20 minutes more it is ready to serve. Be warned I like my Chili spicy so you may want to try the RO-TEL mild with green chilis or season to taste with the chili mix.
    If you are in a rush you can use canned beans and just drain and rinse to use.
    (cuts cook time to 30 minutes but doesn't give the flavors time to mingle)

    Serve with cornbread and chopped onions and shredded cheese (for those that like to add on)

    Darn I just made myself hungry.

    --- Chip King ---
     
  5. powderburn

    powderburn Member

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    Hi!
    Hamburger Helper Stroganoff with venison.........yummy!
     
  6. halfmile

    halfmile Well-Known Member

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    If you run your venison through the grinder with a pound of bacon for each 3 lbs of venison, it will stick together better like beef does. Flavor will be good too.

    There are so many chili recipes out there it makes the head swim.

    You can read the above site for a day or two and pick one.

    Or I will email you my widely acclaimed chili recipe.

    HM
     
  7. ShootinSue

    ShootinSue Active Member Supporting Vendor

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    This is a very simple but tasty chili recipe that we use for venison:

    2 lbs ground venison, brown in large pot.

    1 large can pork and beans or 2- 8oz cans

    1 large can baked beans (We use Homestyle)

    1 can kidney beans

    1 can tomato sauce

    1/2 cup sugar

    salt, pepper, and chili powder to taste

    we like to add diced onion and green peppers.

    simmer for 1/2 to 1 hour stirring occasionally.

    Very Easy and Very Good!
     
  8. halfmile

    halfmile Well-Known Member

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    This is another good site.

    HM
     
  9. ou.3200

    ou.3200 Well-Known Member

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    For quick and easy pot of chili try this:

    1 lb venison or venison/ground beef mix.
    One can red kidney beans or the kind you prefer in chili.
    One can stewed tomatoes.

    Brown the venison in a frying pan and drain. Place stewed tomatoes and venison in a suitable cooking pot, add peppers and onions to taste. Add a small amount of water if necessary for cooking. Slowly cook the venison, stewed tomatoes, onions and peppers 30 minutes or so, add beans and simmer another 30-40 minutes. Season to taste.
     
  10. Jennifer

    Jennifer Member

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    This recipe is based on my aunt's chili recipe which people can't seem to get enough of. My father-in-law says it's the best chili he's ever had, of any kind.

    Use your own discretion for ingredient portions. This can be cooked in a large stock-pot, or two crock-pots by dividing the portions as you add them.

    Dried pinto beans, 32 ounce/2 lb bag, or two 29 oz. cans if preferred

    Venison, cubed, about 3 pounds

    Venison, ground, about 3 pounds

    Fresh garlic, about 4 cloves

    Vegetable oil (Olive)

    Seasoned salt such as Johnnys, etc., 2 tsp or to taste

    Salt, 2-3 tsp or to taste

    Garlic powder, 2-3 tsp or to taste

    Chili powder, small amount (2 tsp max)

    Oregano, 3 tsp

    Cumin, 3-4 tsp

    Bay leaves, 3

    Canned jalapeno peppers, ¾ to whole 4oz can for spicy chili (if making two crockpots and only one of them is spicy, use about half of a 4 oz can for the spicy batch).

    Canned tomato sauce, two 29 oz cans or four 15 oz cans

    Canned chopped tomatoes, four+ 14 oz cans. For extra spicy flavor use Rotel tomatoes.

    Worsteshire sauce, 3 tbsp max

    Onion, chopped, two or three medium

    Canned chopped Ortega chilis, 7 oz

    Brown sugar, 3 tbsp

    Beer for thinning (esp. if using a stock-pot which tends to cook off a lot more moisture than crock-pots do)

    Franks hot sauce, to taste (about 20 good squirts)

    Soak dried pinto beans the night before, then boil according to package directions.

    Cube or dice venison and add ½ of finely chopped fresh garlic, a small amount of olive oil and simmer until meat is semi-done and drain. Also simmer ground meat with other ½ of garlic in olive oil and drain. In crockpot(s) or stock pot combine meat with jalapeno peppers, season salt, garlic salt, bay leaves, chili powder, oregano, cumin, canned tomato sauce, canned chopped tomatoes, worsteshire sauce, beans, chopped onions, canned Ortega chilis, and a small amount of brown sugar. Cook in crockpot(s) on high for around 5-6 hours or until done. If using a stockpot, simmer on low, stir occasionally and watch for burning on the bottom. Cooking time will be shorter.

    Serve with cornbread and honey.

    Makes about 14 large servings. Freeze unused portions.

    Oh, I forgot to mention, there is no need to add any beef fat or bacon to this. And as someone mentioned, cubing the meat is easier if it's partially frozen - in whatever size you prefer. It's a lot of work but worth it! Enjoy!!!
     
  11. halfmile

    halfmile Well-Known Member

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    Laughing at H. Allen Smith:

    That is the way of us chili men. Each of us knows that his chili is light-years beyond other chili in quantity and singularity; each of us knows that all other chili is such vile slop that a coyote would turn his back on it.


    I guess a cookoff is the only civilized way to settle it.

    HM
     
  12. michael101

    michael101 TS Member

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    For those of you who like to add corn, baked beans or any other beans to your chili, please don't bring your recipes to Texas, I can't be responsible for your welfare.
     
  13. jakearoo

    jakearoo Active Member

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    I can't wait to try some of these. As for Texas chili, isn't it often made without beans?
     
  14. ShootinSue

    ShootinSue Active Member Supporting Vendor

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    Don't knock it till you try it.......
     
  15. CalvinMD

    CalvinMD Well-Known Member

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    I like mixing the venison with cherrizo sausage from our local Mexican deli
     
  16. ShootinSue

    ShootinSue Active Member Supporting Vendor

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    Call Betty Crocker....it's their recipe
     
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venison chili using 2 pounds of venison