Thursday, August 28, 2014
RECIPE: Spicy Venison Chili
As harvest season begins to draw to a close the days grow shorter and cooler, bringing in both deer hunting season and tailgating season. Here's a great way to utilize those home canned tomatoes and harvested meat and please guests at the same time. This chili can be made ahead in large batches and frozen.
3 lbs. Ground Venison
1 Large Yellow Onion, chopped
3 Cloves Garlic, minced**
2 Cans Chili Beans
2 Cans Chili Beans in Spicy Sauce*
2 Qt. Home Canned Tomatoes with Juice, diced
1 6 oz. Can Tomato Paste
3 Stalks Celery, chopped
2 Green Peppers, seeded and diced
1/2 Bottle of Beer (We use Miller Genuine Draft)
1 Tbsp. Worcestershire Sauce
1 Tbsp. Tabasco Sauce**
4 tsp. Beef Bouillon Granules
1/4 c. Chili Powder
1 Tbsp. Cayenne**
1 Tbsp. Cumin
1 Tbsp. Oregano
1 tsp. Basil
1 tsp. Sugar
Salt and Pepper to taste
* Use plain chili beans for mild chili
**Adjust amounts by half for mild chili
+You may substitute venison for any ground meat- beef, turkey, chicken etc.
In a large pot, brown venison together with onion and garlic. Drain any excess grease. Add all other ingredients to the pot, mix well and cover. Simmer chili for about 2 to 3 hours, stirring occasionally. May be served topped with shredded cheese, if desired.
To freeze, simply fill freezer safe containers with cooled chili, leaving about 1/2" head space. Stores well for about 6 months.