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.

Chili has been frozen and thawed after 6 months. 


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.