It’s that time of year! Deer season is in full swing, fresh meat, warm spices, cozy meals after a hunt, the holidays…can you tell it’s my favorite time of year? Venison chilli is just the perfect meal for this time of year.
I’m always trying to create recipes that don’t cover the taste of venison, but I also don’t want the gamey taste. This recipe is perfect when you need something that can stay warm when you don’t know what time the hunters will be home from filling their tag.
You will need
- 1 1/2 pounds ground venison
- 1/2 large yellow onion, diced
- 2 pints chilli base (I make my own using Mrs. Wages chilli base for canning.)
- 2 Tbsp. Chilli powder
- 2 tsp. Garlic powder
- 2 tsp. Cumin
- 1/2-1 tsp cayenne pepper
Start by browning ground venison in a heavy pot over medium high heat, I use cast iron. I’m partial to it, but I find when your keeping something warm for a while it doesn’t stick. Once the venison is browned, add the diced onion and cook it for a few minutes until it’s translucent.
Next, add your chilli base and spices. Stir everything together until it’s well comined. Turn the heat to low and cover, allowing to just simmer. Let it cook down for an hour or so until it’s thick and flavors have developed.
You can keep the chilli warm on the stove top or transfer to a crock pot set on low. Refrigerate or freeze leftovers.
Between hunting our meat and growing our tomatoes for the chilli base this meal costs us cents to make! It’s work, but so worth it.
*Served with maple corn bread, recipe coming next!