Venison Chili

I was looking through my Paula Deen cookbook the other day (Paula Deen’s Southern Cooking Bible), and was inspired to try out a new chili recipe. Her Texas Style Chili recipe is very simple and calls for very basic chili ingredients- onion, garlic, can of tomatoes, etc. In her recipe, she uses beef stew meat instead of ground meat. I wanted to follow the recipe as closely as I could, but I recently acquired some ground venison from my boyfriend that I really wanted to incorporate into the recipe. So, instead of using beef stew meat, I used a mixture of ground venison and ground beef sirloin. Because venison is already such a lean meat, I wanted to use lean ground beef as well (sirloin is 90/10- 90% lean, 10% fat). I used a little bit of red wine to add some flavor to the game meat. My family wasn’t really in the mood for anything too spicy that night so I decided to take out the jalapeño pepper (sigh). Per request of my father, I also baked up a batch of Jiffy Cornbread muffins to serve with the chili. If you know me, you know that I love making things from scratch and can’t stand box mixes, however, I can’t beat Jiffy and it really is the best cornbread. Chili is better when you enjoy it with friends, so call up your neighbors and have a chili party! Next time I make this, I’m taking it to a tailgate. :)

 

Venison Chili

(adapted from Paula Deen’s Texas Style Chili)

Serves 6-8 cowgirls and cowboys 😉

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds ground venison
  • 1 1/2 pounds ground beef sirloin
  • 1 tablespoon olive oil
  • 1 large yellow onion- chopped
  • 3 cloves garlic- finely chopped
  • 1 can (28 ounces) diced tomatoes
  • 1 1/2 tablespoon tomato paste
  • 4 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 1/2 teaspoons ground cumin
  • 1/2 cup red wine

Heat up a Dutch oven with oil and brown the venison and ground beef on medium/high heat. Don’t work the meat too much. Takes about 7-10 minutes (maybe sooner) for the meat to be browned.

The meat I cooked didn’t acquire enough fat to drain so I kept whatever juices were left in the Dutch oven. But if you acquire a lot of fat, drain the meat before adding in the onions and garlic.

Chop up the onion and garlic and heat up in a pan with a tablespoon of olive oil until the onions become translucent. Cook on medium heat so that you don’t burn the garlic.

Add the onions and garlic to the Dutch oven.

Drain the can of tomatoes and add with the tomato paste. Add the chili powder, oregano and cumin. Stir and add the red wine. Bring to a boil and then reduce to a simmer and cook uncovered. Cook for about an hour to an hour and a half.

If the chili becomes too thick, add a few cups of water.

Serve hot with cornbread. :)

YUM.

 

 

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