I have never cooked venison before I made this dish, but I have had venison chili in the past, so when my Dad brought home a bunch of venison from work, I knew I had to try to make a chili. This dish came out surprisingly good. I honestly thought the meat would be slightly tough, but it was extremely tender. If we ever get some venison in the future, I will definitely consider making this and I definitely recommend you try it.
I based my recipe off this one.
- 1 pound venison (ground, if you can get it- if not, then cubed)
- EVOO for cooking
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 4 garlic cloves, minced
- 1 jalapeno, seeded and chopped
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground black pepper
- 1 (14.5 ounce) can diced tomatoes
- 2 cups chicken or beef broth
- 1 tablespoon tomato paste
- Heat a large saucepan (or Dutch oven) over medium-high heat. Add your oil, then venison. Cook about 3 minutes, or until browned. Remove from pan, cover and keep warm.
- Reduce the heat to medium. Add the onion, pepper, garlic and jalapeno. Cook for about 10 minutes, or until tender. Stir in the chili powder, salt, cumin, red pepper and black pepper. Add the venison back in, then add the tomatoes, broth and tomato paste. Stir until well combined. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Then uncover and cook for an additional 15, or until liquid is reduced. Serve and enjoy!