Major's venison chili. Coat the bottom of a large soup pan with a small amount of oil. Add the venison and brown the meat in the soup pan on medium high heat. Add the onion, garlic, and pepper.
Add garlic, jalapeno, and spices stirring well to combine.
See more ideas about Venison, Deer recipes, Venison recipes.
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You can have Major's venison chili using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Major's venison chili
- Prepare 1 lb of ground venison.
- You need 28 oz of diced tomatoes.
- You need 1 can of 14 oz kidney beans.
- It's 1 small of onion diced.
- You need 1 tsp of cayenne pepper.
- You need 1 tsp of smoked paprika.
- Prepare 1/2 tsp of garlic powder.
Heat a large stock pot over medium heat and add butter, oil, onion, bell pepper and garlic. Cook until onions and bell pepper soften. Add ground venison, elk and antelope meat to pot cooking until browned. Add remaining ingredients and gently stir everything together.
Major's venison chili instructions
- brown venison, drain grease.
- combine remaining ingredients.
- stir in venison.
- simmer on low for 2-3 hours.
- serve with garlic bread and salad.
In fact, so far as I can tell, the only things that really must be in chili to make it chili are red peppers of some sort, cumin, and onions. (Yes, there are vegetarian chiles out there.) My version of venison chili hinges on ground deer meat, but I've made it with all kinds of meats, even ground turkey and goose. The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the "mock" tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks. Cuts like venison medallions, tenderloin, and rib chops are great for the grill or a hot pan, so you can bring venison to the table in place of steak. Venison osso buco and venison stew meat are both perfect for slow cooking those favorite comfort food dishes.
