Homemade Venison Chili
This recipe for homemade venison chili was submitted by Ralph from Sylvania, Georgia. It's kind of spicy, so if you like, you can cut back on the Jalapeno peppers and hot sauce. And if you like it spicy, you can add more!
Ralph's Best Homemade Venison Chili
This recipe makes a lot of chili...it'll feed six really hungry people, or a dozen or so with ordinary appetites.
- 3 pounds of cubed or coarse ground venison
- 3 tablespoons of butter
- 3 tablespoons cooking oil
- 3 cans of red kidney beans
- 1 and 1/2 cups tomato sauce
- 3/4 cup of tomato paste
- 1 can stewed tomatoes
- 6 cloves garlic, chopped
- 6 Jalapeno peppers, chopped *
- 1/2 cup red bell pepper, chopped fine
- 1 large onion, chopped
- 1/2 cup barbecue sauce
- 1/2 cup water
- 2 tablespoons Franks RedHot Louisiana Hot Sauce
- 3 tablespoons Worcestershire sauce
- 3 tablespoons chili powder
- 2 tablespoons honey
- 1 tablespoon oregano
- 1 teaspoon cayenne pepper
*Remove the seeds for less heat.
Heat up a skillet and brown the venison in the butter and oil. A big secret to good tasting chili is to really brown the venison well. Add the onion and garlic to the browned venison and cook until softened. Drain well.
Put the venison, onion and garlic into a large crock pot ( 6 to 8 quarts). Add the remaining ingredients, mixing well. Cook on high for 2 hours, then turn down to low. Cook for another 6 to eight hours, stirring every once in a while. The homemade venison chili should be fairly thick. If not, cook on high with the cover off for another hour or so.
Serve the chili topped off with shredded cheese, sour cream and hot cornbread. It freezes well too, if any is left over. (very unlikely)
Thank you, Ralph for submitting this great recipe for homemade venison chile. You've made it possible for many people to survive the long, cold winter months!
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