Best 6 My Tasty Tasty Venison Pork Chili Recipes

BEST SLOW-COOKER DEER (VENISON) CHILI NO BEANS

Steps:

• In a large skillet, heat olive oil over medium-high heat.
• Add ground venison and cook until completely browned (about 7-10 minutes), breaking it up with a spatula as it cooks.
• Drain and discard excess fat/grease from the meat, if necessary.
• Transfer meat into the slow cooker.
• Stir in the rest of the ingredients (except for the masa harina flour and water).
• Close the lid and cook on High for 3-4 hours or on Low for 6-8 hours.
• Place masa harina flour into a small bowl. Add ½ cup warm water and stir.
• Pour masa slurry into the chili and stir.
• Place lid back on slow cooker and cook for an additional 15 minutes.
• Top with corn chips, sour cream, chopped green onions, and shredded cheddar cheese. Serve with crackers or cornbread.

VENISON CHILI FROM THE LAND

Steps:

• Heat a large Dutch oven over medium heat. Add the olive oil and bacon and cook until the bacon renders its fat, about 4 minutes. Remove the bacon to a paper towel-lined plate to drain.
• Pat the venison dry with paper towels and season with salt and pepper. In batches, cook the meat in the Dutch oven until browned all over, about 6 minutes per batch. Remove the meat to a plate as it browns.
• Once all of the meat is out of the pot, add the onion, bell pepper, green chilies, and garlic and cook until the onion and pepper begin to soften, about 5 minutes. Add the chili powder, cumin, paprika, and chipotle powder and cook until the vegetables are coated with the spices, about 1 minute. Pour in the beer, bring to a boil, and boil until reduced by half, about 2 minutes. Add the tomatoes, beef broth, chopped chipotle and chipotle sauce, brown sugar, and cocoa powder. Bring to a simmer and add the bacon and venison back. Simmer the stew, partially covered, until the meat is tender and the sauce is thick and flavorful, 1 1/2 hours to 1 hour and 45 minutes, uncovering for the last half an hour. If the meat is tender but the sauce is too thin, simmer rapidly over high heat for a minute or two to reduce, stirring to keep the bottom from burning.

MY TASTY TASTY VENISON & PORK CHILI

Steps:

• In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
• Next add the ground venison & pork, stirring until well browned.
• Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
• Lower heat, cover and simmer for 30 minutes.
• Add the drained kidney beans and stir to blend the flavors together.
• Place the chili in a slow cooker on low and cook for 2 - 3 hours.
• Cook until the chili is thickened and rich in flavor.
• Remember to taste your chili as it's cooking to see if you need to adjust your seasonings.
• Adjust the spices accordingly and add more liquid if the mixture gets too dry.
• Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.

VENISON CHILI

Steps:

• Put all except beans into slow cooker on low for 4 hours.
• Add beans 1 more hour.
• Serve on a bed of rice, topped the grated sharp cheddar cheese, sour cream, salsa, avocados, and or more Chili peppers.

BEST VENISON CHILI

Steps:

• Brown venison with 2 to 3 tablespoons olive oil, with the chopped onions, celery, green peppers, and garlic. Put chopped tomatoes and salsa in a large pot. Add meat mixture, beans and all the spices. Adjust spices to suite your taste. Simmer for 1 to 2 hours.
• serve with corn bread.
• Enjoy.

VENISON SKYLINE STYLE CHILI

Steps:

• In a large pot, put in about a quarter-stick of butter and let it melt. Turn the pot over and tilt it around so that the butter coats the entire bottom of the pot, and all around the sides as it melts. This will make it so that the Chili won't crust up and burn to the sides of the pot. Once the butter is melted, begin to heat up Cans of Chili on medium/high heat. Add Venison and Jimmy Dean sausage immediately (no need to brown it first, as the boiling chili will cook it). The meat can even be frozen when you add it, which is what makes this recipe so fast and easy.
• Keep this pot over medium heat until it begins to boil. When the chili begins to boil, reduce the heat slightly so that it just barely does not boil.
• Stir the pot regularly and leave it at this heat (just barely not boiling) for about 20 to 30 minutes or until it reaches desired thickness.
• Boil a separate pot of water and add pasta. Cook pasta until it is done.
• Chop up an onion into small pieces.
• To serve, fill a bowl with pasta, then cover with chili, then cover the chili with cheese immediately so that it melts, then add onions (if desired) then oyster crackers. If you want it to be spicier, add Frank's Red Hot sauce.