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Writer's pictureMarc & Barb

Venison (Deer Meat) Chili


I’m not a hunter, so I am also not in-tune with the hunting seasons, but we’ve been offered deer meat not one, not two, but THREE TIMES in the last month so finally we said yes and took a pound of ground. I’ve never had deer before so I’ll admit, I was hesitant. But let me tell you...I turned that meat into the most delicious chili we’ve ever had. If you’re one of those people who were trying to pawn off your deer meat - keep it and try this chili instead! Chili 2 Tbs Chili powder 2 Tbs Cumin 2 Tsp Turmeric 1/2 Tsp Crushed red pepper flakes 1/4 Tsp Cayenne 1 Tsp Basil S&P to taste  4 Cloves Garlic One Jalapeño   One large onion 2 bell peppers 1/2 bag Shredded carrots 1 small can can diced green chilis 1 24 oz can fire roasted diced tomatoes 1 24 oz can crushed tomatoes 2 cans of Kidney beans 1 can of Pinto beans 1 can of White beans 1-1 1/2 pounds deer meat Start by browning the meat on medium heat in a large pot with the onion and peppers (season the meat with s&p). Add the garlic and all the seasonings and sauté for a few minutes until everything is fragrant. Add the jalapeño and shredded carrots and stir.  Add all the canned items and set the heat to simmer. Simmer for at least 30 minutes or up to an hour for a richer flavor. It’s even better the next day!  Store any leftovers in the fridge and use within a week. We love the chili with avocado (me) & sour cream & cheese (hubs). ENJOY!


Enjoy!

- Barb

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