Best 4 Beef Moose Or Venison Chili Recipes

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Indulge in a hearty and flavorful culinary journey with our diverse collection of chili recipes, featuring a trio of distinct meats – beef, moose, and venison. Each recipe promises a unique taste experience, catering to various preferences and dietary choices. From the classic and comforting beef chili, known for its rich and savory flavors, to the adventurous moose chili, offering a gamey yet tender twist, and the lean and healthy venison chili, packed with protein and earthy notes. Whether you're a seasoned chili aficionado or a curious home cook, our recipes will guide you in crafting a delicious and satisfying chili that will warm your soul and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

HOW TO MAKE CHILI



How to Make Chili image

Protein, heat, liquid: It doesn't take much to make a good chili, but quality is key. Let Sam Sifton walk you through.

Provided by Sam Sifton

Number Of Ingredients 0

Steps:

  • A great chili rests on two foundations: its protein, and the peppers that flavor it. It is, essentially, a stew. We'll get to the chiles, but we'll begin with the protein. If you're cooking with meat, look for a cut high in fat and flavor. If you're cooking with beans, find a sturdy variety: A pinto or navy bean is an excellent chili bean.Chuck beef, from the steer's shoulder, is excellent for chili. But you can also do very well with brisket and short ribs, and there are fantastic chilis made of lamb and pork shoulder. Whatever protein you use, cut the meat into 2-inch cubes, or, if you'd like to work faster or simply prefer the texture, use ground meat. In much of Texas and at the butcher shop anywhere, you can get your meat coarsely ground, which just about splits the difference between cubes and ground. But you can also use a combination: Some cooks even like to use a number of different cuts, combining stew meat with ground. Consider between ¼ and a ⅓ of a pound per person. It should yield enough fat to flavor your chili well. Whatever you choose, be sure to fry some bacon in the pot before you get started, and then set it aside to crumble into the chili later in the process. There are those who swear by ground turkey chilis or who make the dish with chicken. Be careful when doing so, however, so that the meat does not dry out. Consider between ¼ and a ⅓ of a pound per person, supplemented perhaps with a few strips of bacon to help keep everything juicy. Or use chunks of dark meat from the richer, fattier thighs, or even duck.Farm-raised or wild-shot game - venison, buffalo, moose, marsh duck, goose - often bridges the distance between red meat and poultry: It delivers powerful flavor whether it comes from the field or the sky. Cook between ¼ and ⅓ pound per person, substituting some ground beef or lamb if the game is very lean. As with turkey and other lean cuts, you'll want to add some fat to the proceedings, for flavor and lusciousness. There are those who consider beans in chili to be an apostasy. But beans in chili can be delicious and, indeed, are an easy way to "stretch" a chili from a dish that serves 6 to a dish that serves 10 or even 12. (Figure something in the neighborhood of a cup of cooked beans per person.) Pinto beans make a wonderful addition to a beef chili, and white ones are beautiful with poultry and lamb. Some may cook only with beans, using chiles and spices to deliver big flavor into each legume. It is a good idea, in this case, to think about increasing the variety of chiles used, and to consider increasing the level of spice as well. A base of sautéed onions and garlic, heated through with oregano before adding chiles and beans, is a fine way to launch a vegetarian chili. (Take a look at Melissa Clark's recipe for a vegetarian skillet chili, if you want a starting point - or a finishing one.) All will defend their decisions as the only permissible ones. And do you need to cook the beans from scratch? You do not, unless you want to. Chili should never be a project.
  • Traditional Texas chili is made with meat, chiles and little else. What kind of chiles and what form they take is a matter of some debate. Best in our view is a mixture: fresh jalapeños, dried anchos and pasilla powder. Top row, from left: Dried ancho chiles, dried New Mexico chiles and fresh jalapeño peppers. Bottom row, from left: Dried chipotle peppers, dried pasilla peppers and fresh poblanos. Some varieties of chiles are hot, some sweet and some smoky. Some are dried and toasted and ground together; others are toasted and then simmered in water or stock before being blitzed in a blender or food processor or fished from the pot and discarded; still others are used fresh. As a general rule, you'll want to add any chili powder early in the process, preferably after you've seared the meat and as you're cooking down any aromatics. But whole chiles can be added along with the cooking juices, and pulled out before serving. The world of chiles is broad, but here are a few varieties that work especially well in chili. There was a time when some of them were hard to find, even in large urban supermarkets. That is no longer true, save perhaps in the case of the delicious Chimayo. In which case, as ever, the internet can provide. Poblano: A big green pepper that is not too punchy in its heat. As poblanos ripen, the fruit reddens. Ancho: A dried, ripe poblano pepper becomes an ancho chile, sweet and smoky, mild to medium hot. Pasilla: This is a dark chocolate-brown dried pepper of moderate pungency, and brings great deepness of flavor to a chili. Jalapeño: Arguably America's pepper, this fiery little fruit can provide real zip and freshness when added to chili. When it has been smoked and dried, a jalapeño is called a chipotle. Chimayo: A New Mexican pepper of extraordinary richness, which when dried and ground brings a deep redness to all that it touches. If you can't find any Chimayos, note that any pepper from the state of New Mexico, usually labeled a "New Mexican" chile, is a worthy substitute, fresh or dried.Confusingly, chile powder and chili powder are two different things. (More confusingly, The Times has conflated them for years.) Chile powder is just dried, pulverized chiles. Chili powder, on the other hand, is a mixture of dried, ground chiles with other spices, and it helps bring a distinctive flavor to the dish that bears its name. HOMEMADE CHILI POWDER: Come up with a good recipe for chili powder, and it will give you some of the confidence to call your chili the best you've ever made. To follow the Texas restaurateur Robb Walsh's recipe, toast three medium-sized ancho chiles in a pan, then remove them and allow to cool. Do the same with a ½ teaspoon of cumin seeds. Seed the anchos and cut them into strips and then process them in a spice grinder with the cumin seeds, a big pinch of Mexican oregano and, if you like, a shake of garlic powder. Use that in your chili, and then store what's left over in a sealed jar. Use it quickly, though. It grows stale fast. STORE-BOUGHT CHILI POWDER: Chili powder is, like the dish it serves, a Texas tradition, most likely dating to the arrival in the state of German immigrants who thought to treat the local chiles as their forebears did the hot peppers in Europe, drying and grinding them into a kind of New World paprika. Eventually other spices were added - cumin and oregano and garlic powder, for instance - and now each chili powder you see in a store is slightly different from the last. For some, using chili powder in chili is anathema. They don't like the uncertainty of knowing what the mixture is going to taste like in their stew. They don't trust that the powder is fresh. They believe the resulting chili won't have layers of flavors. For many others, though, chili powder is a delicious timesaver, particularly if they've found a chili powder they like. If you do find one, use it a lot. The critics aren't wrong about the freshness.
  • You've gathered your protein, and made executive decisions about your spices. It's time to make the chili. Making one calls for layering flavors into the stew, deepening each as you cook. Start by browning the meat in batches, then removing it to rest while you sweat onions, garlic and peppers, in whatever form you're using them, in the remaining fat. If you're making a vegetarian chili, start with the sweat! Then comes liquid, which will deglaze the pot and add flavor, while also providing a flavorful medium in which to simmer your meats or beans. In her Texas-style chili (below), Julia Moskin here at The Times taught us to use dark beer along with water and some canned tomatoes, but you can use plain stock instead, or a lighter beer, or more tomatoes in their juices, or a combination, according to your taste. Some like to add body to their chili by adding masa harina to the stewing liquid, or a sliced-up fresh corn tortilla that will dissolve in the heat. Julia allows for both in her recipe, which we've taken as our standard, but we encourage you to use the information you've gleaned here to make chili your own. The dish is very simple: browned meat and chiles, or chili powder, or both, simmered until tender. Everything else is up to you. Add a few dried peppers to simmer alongside the protein, and if you're cooking beef or game, consider adding a tab of dark chocolate to help deepen the flavor of the sauce. Then bring the heat to the lowest possible temperature until the protein is, as the saying goes, fork-tender. That could take 30 minutes if you're working off coarsely ground beef. It could take four hours if you're working with venison or a big clod of beef. If your stovetop can't go lower than a fast simmer, cook the chili in the oven instead, partly covered, at 325 degrees. Or use a slow cooker set to low, and keep a good eye on it after four hours or so. Fish out the dried peppers, and you're ready to eat. Once you've aced Julia's master recipe for Texas-style chili, you can explore other chili styles, whether it's a vegetarian chili with winter vegetables, Cincinnati-style chili, chili-gumbo of south Louisiana, Pierre Franey's lamb chili with lentils or his turkey chili. All reflect and celebrate America's ever-changing relationship with the dish.
  • The chili's done, but don't eat it yet. As with gumbo and beef stew, chili is a dish that benefits mightily from an overnight "cure" in the refrigerator. Reheat gently on the stovetop or in a low oven when you're ready to eat, and top it with any or all of these fixings. • Chili gains a lot from the bright punch of alliums: Chopped onion and scallions are a great bet. As are avocado slices, or, one better, homemade guacamole. • Cut through the dish's richness with the clean flavors of fresh chopped tomatoes and cilantro leaves. • Or if a lightly vinegary finish is more your speed, top your chili with pickled jalapeños or red onions. • To mellow your chili's heat, pair it with a spoonful of sour cream, or some plain Greek yogurt. • Shredded Cheddar or Monterey Jack can add a mellow saltiness. • And, lastly, consider the fried egg. A worthy companion, it can even make last night's chili dinner into a hearty breakfast.• Pour the chili over rice, whether white or brown; spaghetti, as a nod to the Cincinnati style; or warm and creamy grits. • Or top it with corn or tortilla chips, crumbled Saltines, oyster crackers or Fritos. (Or, put the chili on top of those Fritos for a Frito pie.) • Serve it with warm tortillas or one of many kinds of cornbread.

INSTANT POT® VENISON CHILI



Instant Pot® Venison Chili image

Chili is one of my favorite ways to utilize the abundance of ground meat you get with a deer. I like to use my Instant Pot® to eliminate the mess it makes on the stovetop as it simmers. It is also done much quicker. I haven't seen a recipe here so I thought I would share. Top with sour cream, cheese, and onions if desired.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 55m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground venison
1 medium onion, chopped
2 each jalapeno peppers, seeded and chopped
2 (15.5 ounce) cans chili beans, undrained
1 (28 ounce) can crushed tomatoes
1 (15.5 ounce) can kidney beans, drained
1 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Low Saute function. Add venison and cook for 5 minutes, breaking it up with a spoon as it cooks. Add onion and jalapeno peppers; cook and stir until softened, about 3 minutes. Cancel Saute mode.
  • Add chili beans, crushed tomatoes, kidney beans, water, chili powder, cumin, oregano, garlic powder, and onion powder to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 50.4 g, Cholesterol 86.2 mg, Fat 4.7 g, Fiber 14.9 g, Protein 37.8 g, SaturatedFat 1.1 g, Sodium 1037.6 mg, Sugar 5.7 g

SAVOURY BEEF STEW (OR BUFFALO, MOOSE, VENISON)



Savoury Beef Stew (Or Buffalo, Moose, Venison) image

This recipe has been tweaked and modified so many times I can't even remember the original version - it is a staple at our house at least a few times a month. My DH is a hunter, so we often sub in moose, buffalo or venison in place of the stewing beef. For those once-a-month cooks, this recipe can be prepped & frozen ahead - I double or triple the recipe, stew the meat to tender - then I let it cool, divide it up and freeze it at this stage. It can be taken out of the freezer and thawed out in the fridge, reheat and add the vegetables 45 minutes ahead - easy one dish meal.

Provided by SukiB

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 -3 lbs stewing beef
1/4 cup flour
1/2 cup diced onion
2 -3 tablespoons vegetable oil
1 (680 ml) can tomato sauce
2 -3 cups water
2 teaspoons Worcestershire sauce
2 -3 garlic cloves, minced
2 -4 tablespoons beef bouillon
2 tablespoons parsley flakes
6 -8 large potatoes
4 celery ribs
6 -8 carrots
salt & pepper

Steps:

  • Dredge beef in flour.
  • Heat oil in heavy skillet, add meat & brown slowly. Transfer the meat to a large pot.
  • Add onion and garlic to pan - saute until onion is soft (don't burn) and then add to pot with the meat.
  • Add tomato sauce, worcestershire, boullion, and parsley - add 2 - 3 cups of water so that the meat is covered. Simmer at low heat for 1 - 2 hours, stirring occasionally. Season at this stage to taste with salt & pepper, add more bouillon or other spices that you like.
  • Peel and cut up the potatoes and carrots to desired size, dice the celery. I cut the potatoes into about 1 1/2" cubes, and the carrots in thick diagonal slices. If you want it to cook a little faster cut them smaller, and it will reduce your cooking time. Place all in large bowl and cover with cold water until ready to use.
  • When stew meat is tender, typically in about an hour, you can add the vegetables. Drain the vegetables well and add them directly to the stew. Add some water if needed to make sure the vegetables are covered (sauce should just cover the vegetables). Cook on medium/low heat another 45 - 60 minutes, stirring often, until vegetables are tender (not mushy!).

Nutrition Facts : Calories 598.8, Fat 25.9, SaturatedFat 9.4, Cholesterol 76, Sodium 620.2, Carbohydrate 64.4, Fiber 9.3, Sugar 8.9, Protein 28.6

MAVERICK MOOSE CHILI



Maverick Moose Chili image

This is a chili I have been making for years. I have made it with all kinds of ground meats (beef, turkey, deer, elk) but I prefer ground moose. The longer you let it simmer the better as the flavors will blend. Top with shredded cheddar cheese. Serve with fresh baked cornbread and sweet honey butter. Men LOVE this meal!

Provided by IrishMountainGirl

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 8h25m

Yield 12

Number Of Ingredients 9

1 pound ground moose
1 (28 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans chili beans, undrained
2 (14 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans pinto beans, rinsed and drained
2 (2.25 ounce) cans sliced black olives
1 white onion, chopped
1 green bell pepper, chopped
1 (1.25 ounce) package chili seasoning mix

Steps:

  • Brown the ground moose in a large skillet over medium-high heat.
  • Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 39 g, Cholesterol 18.7 mg, Fat 3 g, Fiber 12.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 1309.3 mg, Sugar 3.5 g

Tips:

  • Select high-quality meat: Choose lean and flavorful cuts of beef, moose, or venison for the best chili. Grass-fed or wild game meats are often preferred for their rich taste.
  • Brown the meat properly: Browning the meat adds depth of flavor to the chili. Make sure to brown the meat in batches to prevent overcrowding and ensure even cooking.
  • Use a variety of beans: Different types of beans add texture and flavor to the chili. Common choices include kidney beans, black beans, pinto beans, and cannellini beans.
  • Add plenty of spices: Chili is all about the spices! Use a combination of chili powder, cumin, paprika, garlic powder, and onion powder to create a flavorful base. You can also add other spices like cayenne pepper, oregano, or chipotle powder to taste.
  • Simmer for a long time: The longer you simmer the chili, the more flavorful it will be. Aim to simmer the chili for at least 2 hours, or even longer if you have the time.
  • Garnish with your favorites: When serving the chili, add some garnishes to enhance its flavor and appearance. Common garnishes include chopped cilantro, shredded cheese, sour cream, diced avocado, and crushed tortilla chips.

Conclusion:

Creating a delicious and hearty beef, moose, or venison chili is a rewarding culinary experience. By following these tips, you can craft a chili that is packed with flavor, texture, and warmth. Whether you're cooking for a cozy family dinner or a lively party, this versatile dish is sure to be a crowd-pleaser. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will leave your taste buds craving more.

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