My husband and I both like chili, and since he was out in
the cold hunting for that elusive big buck, I decided to make him venison
chili. Venison is a lean meat that has a unique flavor, but we both enjoy
eating it. So, I decided to swap out the ground beef for ground venison
instead! This recipe make a ton, and it is more delicious the next day!
INGREDIENTS:
1 1/2 pounds of ground venison
2 medium onions, chopped
3 bell peppers, chopped (I like to use one green, red, and
yellow or orange)
1 tablespoon of minced garlic
2 cans diced tomatoes (low sodium, no added sugar if
possible)
1 can chili beans
1 can black beans, rinsed
1 can navy beans, rinsed
1 can kidney beans, rinsed
1 can cannellini beans, rinsed
2 teaspoons extra virgin olive oil
2 cups water (depends on how soupy you want your chili)
SPICES:
Note: I do not measure the spices. Add according to your preferred tastes, but start with 1 teaspoon.
Chili powder
Ground coriander
ground cumin
black pepper
Ground red pepper
Ground cinnamon
DIRECTIONS:
- In a medium skillet, saute the peppers, onions and garlic until softened. Add the ground venison and cook until browned.
- Transfer the meat, onions, peppers and garlic mixture to a 5 quart or larger crockpot.
- Add the remaining ingredients and give a stir.
- Cook on high for eight hours and reduce to low until ready to serve.
Enjoy! Leave a comment if you have tried this recipe and let
me know how you liked it!
