Venison Chili Recipes

Here are the venison chili recipes IUP chefs and students will share with attendees at the annual Allegheny Outdoor, Sport, and Travel Show.

White Bean and Venison Chili

Ingredients:

2 tablespoons olive oil
2 cups onion, inch small dice
3 cloves garlic, peeled and chopped fine
1.5 pounds of ground venison
28 ounces of chicken stock
48 ounce can of white northern beans with liquid
2 teaspoons cumin
teaspoon cayenne
4 ounce can green chilies diced*
salt and pepper to taste

Method:

1. Heat oil in a medium sauce pot over medium-low heat
2. Add onion and garlic and cook until onion is translucent. Do not brown the onion and garlic.
3. Add the ground venison on medium heat until the venison is completely cooked, approximately 7 minutes. The meat should be brown.
4. Add the remaining ingredients to the pot and simmer to develop flavor and to slightly thicken
5. Season to taste and serve with the optional toppings or enjoy this chili on its own.

Optional toppings: shredded white cheddar cheese, sour cream, and chopped fresh cilantro
Optional Substitutions: *Omit green chilies and substitute green bell peppers.

Traditional Style Venison Chili

Ingredients:

1 tablespoon vegetable oil
1 small onion, inch small dice
1 small green bell pepper* ( inch small dice)
2 cloves garlic, peeled and chopped fine
1 pound of Ground Venison
1 - 28oz can of Diced Tomatoes
1 - 6 oz can of Tomato Paste
3 tablespoons of Chili Powder
1 teaspoons Salt
1 teaspoon Black pepper
1 - 16 oz can of Red Kidney Beans (drained and rinsed)

Method:

1. Heat oil in a medium large sauce pot over medium heat.
2. Add diced onion and pepper cook for 3-4 minutes.
3. Add the ground venison and garlic. Cook the meat, stirring often to break up the meat, until fully cooked, approximately 7 minutes. The meat should be brown.
4. Add the remaining ingredients, bring to a boil then turn down to low heat and simmer for 1 hour.
5. Enjoy this Traditional style chili as is or with optional toppings listed below.

Optional toppings: Shredded Cheddar cheese, sour cream, chopped fresh green scallions. Serve over or alongside your favorite cornbread.

Optional Substitutions: *Add finely chopped jalapeos for a spicy kick. Substitute a different type of canned bean. White kidney beans, garbanzo beans, black beans or a combination.

Southwestern Venison Chili

Ingredients:

1 tablespoon vegetable oil
1 small onion, inch small dice
1 small green bell pepper, inch small dice*
2 cloves garlic, peeled and chopped fine
1 pound ground venison
1 tablespoon chili powder
1 teaspoons salt
1 teaspoon black pepper
1- 16oz can diced tomatoes
1- 15 oz can of black beans, drained and rinsed
1- 11oz can of corn, drained

Method:

1. Heat oil in medium saucepot over medium heat
2. Add onion and pepper, cook about 4 minutes.
3. Add venison and garlic, cooking until meat is completely cooked, approximately 7 minutes but check for good browning of meat.
4. Add remaining ingredients and bring to a boil. Reduce heat to simmer, cover and cook 15-30 minutes.
5. Enjoy this simple venison chili as is, or dress it up with some of the optional ingredients listed below.

Optional Toppings for completed chili: Fresh chopped cilantro, Shredded cheddar cheese, Diced red onion, Sliced green scallions, Cornbread or mini cornbread muffins, Sour cream and fresh sliced avocados, help cool down this recipe and make a great garnish.

*You can sub a fresh jalapeo to add a kick to this recipe, or add half a green bell pepper and half a fresh jalapeno for a milder flavor with some spice still added.

You may substitute all or part of the diced tomatoes with green chilies as an alternative way to add some spice if fresh jalapenos are out of season.