Venison Chili Recipe
Hearty chili with a kick is made a bit healthier with venison. The spices add some heat, which is balanced out with the celery, red onion and cream cheese.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grit.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Wooden spoon
- Spatula
- Measuring spoon
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon oil
- 2 to 3 pounds ground venison (more for thicker chili)
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) can diced tomatoes with jalapeno
- 1 can (12 ounces) tomato paste
- 1 can (15 ounces) chili beans, drained
- 1 cam (15 ounces) light kidney beans, drained
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 3 large celery stalks, sliced
- 16 ounces sour cream (use half in recipe and set aside remainder)
- 2 teaspoons red pepper flakes
- 1 tablespoon hot sauce or Tabasco
- 4 tablespoons chili powder (adjust for taste)
- Salt
- pepper
- 1 can (46 ounces) tomato juice (substitute water for a thinner consistency)
- Shredded cheese, diced red onion and remaining sour cream as optional topping.
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