Use your own favorite chili recipe but substitute half-inch cubes of venison for the meat in the chili.
Before putting venison into the chili, simmer it in enough water to cover for about 45 minutes or until tender.
You can use the broth as part of the liquid in the chili.
nd add Chipoltle chili powder to taste, regular chili powder, and onions
Brown venison and hamburger meat in skillet
br>Brown together venison, onion, and garlic until venison is completely browned
Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.
Put all except beans into slow cooker on low for 4 hours.
Add beans 1 more hour.
Serve on a bed of rice, topped the grated sharp cheddar cheese, sour cream, salsa, avocados, and or more Chili peppers.
Brown venison and pork.
Add onions, peppers, garlic and chili peppers until sauteed.
Add red cooking wine, chili mix and chili beans.
Simmer for 1 to 2 hours.
Add Maza flour for thickening. Some folks add brown sugar or molasses.
It's your call.
Coarsely grind venison and brown in heated oil in a heavy pan.
Add onion, garlic, and green peppers.
Cook about 5 minutes stirring constantly.
Add chili powder, sugar, tomatoes, tomato sauce, water and salt.
Let mixture simmer about 1
1/2 hours. Add beans and allow chili to heat and additional few minutes.
Combine venison, ground beef and onion in a Dutch oven.
Cook until meat is browned, stirring to crumble beef.
Drain off pan drippings.
Stir in beans, tomato sauce, tomato paste, water and chili powder.
Bring to boil.
Reduce heat, cover and simmer 1 1/2 hours or until venison is tender, adding more water as needed. Yields about 7 cups.
Brown venison in skillet. Saute garlic cloves and onion; add to venison. Add tomato sauce, beans and spices. Cook together for 30 minutes.
Trim fat and connective tissue from venison.
Cut into small bite-size pieces.
Heat oil in a large Dutch oven.
Add meat and brown.
Add diced onions and garlic to meat.
Cook until onions are clear.
Add other ingredients and simmer until flavors are well blended, about 1 hour.
If the chili is too thin, let it cook down to the desired consistency.
Brown venison in butter.
Add onion and garlic and cook for 10 minutes.
Add remaining ingredients and simmer for 2 to 3 hours.
Cook beans in crock-pot until almost done.
Saute venison and onions.
Add chili powder, cumin powder, garlic salt, salt and pepper, all to taste.
Pour meat mixture into beans.
Pour tomato juice over this.
Let cook overnight or all day. Serve with corn bread muffins.
Brown hamburger.
Add remaining ingredients, let simmer a little then eat.
Can substitute ground venison for hamburger.
Fry suet in heavy kettle.
Add venison.
Cook, stirring, until browned.
Stir in remaining ingredients.
Add enough water to cover.
Cook slowly for 4 to 5 hours, stirring occasionally, adding water as needed for desired consistency.
Serve with pinto beans.
Freezes well.
Brown 2 lbs Venison in the butter, add onion and garlic (salt/powder). Add 1 big can of tomato puree, 1 can of whole tomatoes, chopped green pepper, 1 big can of kidney beans. Add to taste salt, garlic (salt/powder), chili powder and celery salt.
Add to slow cooker and cook until chili is to the consistency of your liking.
Brown venison in vegetable oil.
Add onions, garlic powder and green peppers.
Cook five minutes, stirring constantly.
Add chili powder, sugar, tomatoes, tomato sauce, water and salt.
Simmer for 1 1/2 hours.
If a thicker chili is desired, stir in one tablespoon flour mixed with two tablespoons water.
Just before serving, add kidney beans.
Makes 6 to 8 servings.
Brown venison in 1/4 cup oil.
Add chopped onion, garlic and pepper.
Cook 5 minutes, stirring constantly.
Add chili powder, sugar, tomatoes, tomato sauce, water and salt.
Simmer 1 1/2 hours.
If a thicker chili is desired, stir in 1 tablespoon flour, mixed with 2 tablespoons water.
Just before serving, add the cooked kidney beans.
Makes 6 to 8 servings.
Brown venison.
Add remaining ingredients and enough water to cover; simmer 2 to 3 hours.
Best when reheated.
The trick is in the vinegar.
Use 1 tablespoon vinegar with all venison roasts, chops, burgers, etc.; it takes all the wild smell away.
You can freeze this in Ziploc bags for a later date.
Brown ground venison; drain.
Mix all ingredients in slow cooker.
Add garlic salt, pepper and chili powder to your own taste.
Cook for several hours in slow cooker.