Venison chili on the ones

Many sportsmen use slightly different bases and amounts of hot sauce for their chili, but the end product has several similar ingredients, that combine to make that great chili taste – just with some spicier than others. When the meal is venison chili, even sportsmen rushing to get back outside fill their bowls and take time to sit at the table rather than just eating from the kitchen counter.

Venison can have minimum or extra fat added, or maybe even a few special seasonings. The other ingredients can also put an individual flavor on the chili. Some folks like beans and others not, and so on. Still, chili is a staple with outdoorsmen during the winter, and venison chili has a special place on the front burner.

The most unique part of this recipe is you have to go almost to the bottom of the ingredients list to find something that isn’t used in a quantity of one. The measurements are simple and easy.

The finished product is a large pot of steaming chili that turns heads as soon as hungry sportsmen catch a whiff of it simmering on the stove.

This recipe is for a thick, hearty chili, that fills hungry folks as it warms them for or after another winter afternoon of hunting, fishing, or even working.

Venison chili on the ones

I would make this for myself using the optional jalapeno pepper (or two), but some folks like their chili a little milder. I tell these folks I chopped the jalapenos for an optional topping and don’t tell them about the can of green chilies in the mix.

I like the flavor of black beans, so I mix a can of them with one of the red beans. I used dark kidney beans for this batch, but that sometimes varies.

If you like salt, use regular beans and tomatoes and even try seasoned black beans. I hold the juice from the beans in the event the chili needs a little more liquid, but rarely use any.

The minced garlic is to sauté with the onions (and jalapenos if you include them). It also adds a little substance to the garlic flavor. The garlic powder is to help spread the garlic flavor through the meat, tomatoes and beans.

I specified using Better Than Boullion to mix with the water. I have not realized I was out several times and used powdered bouillon and just rounded the spoon up a bit to be more flavorful.

One ingredient comes at the suggestion of my wife. She recommended the cocoa powder and it’s a great addition. I believe it softens the edge on the cumin and chili powder too. I use 1/2 tablespoon in this and would suggest trying it at that amount first.

This is the simplest chili recipe I know. Using one can or one spoon of things makes this really simple and in short order, it is simmering to its final flavor on the stove.

INGREDIENTS:

• 1-pound ground venison
• 1 sweet onion
• 1 15-ounce can pinto or kidney beans
• 1 15-ounce can black beans
• 1 15-ounce can tomato sauce
• 1 15-ounce can diced tomatoes
• 1 small can green chilies
• 1 TBSP minced garlic
• 1 TBSP brown sugar
• 1 Cup water
• 1 TSP Beef Better Than Boullion
• 1 TBSP cumin
• 1 TBSP garlic powder
• 3 TBSP tomato paste
• 3 TBSP chili powder
• 1/2 TBSP cocoa powder
• 1/2 TBSP smoked paprika
• Salt and pepper to taste
• Optional: 1 jalapeno pepper

PREPARATION:

1. Chop the onion (and jalapeno, if you’re going to use one in the recipe or as a topping.)
2. Lightly brown the venison in a large pan. I use a large cast iron pan to help spread the heat evenly.
3. Remove the venison and sauté onion and garlic (and jalapeno) in venison drippings until onion is lightly glazed.
4. Drain the beans.
5. Add the venison back to the pan and mix in the beans, tomato sauce, diced tomatoes, tomato paste, green chilies and brown sugar while stirring to mix well.
6. Mix the Better than Bouillion in the water.
7. Add the water, spices and cocoa powder and stir well to combine.
8. Increase the heat to medium high until the mixture begins to boil, stirring frequently to prevent sticking or scorching.
9. Reduce the heat to low and allow the mixture to simmer for 15-20 minutes, stirring occasionally. The mixture will thicken.
10. Serve the chili in bowls and top with your favorite toppings.

NOTE: I think this chili is a lot like spaghetti sauce and tastes better when reheated. I have been known to cook it early, let it cool and then slowly warm it back to eating temperature. If you do this, be sure to not get in a hurry and warm it slowly, while stirring often.

This should be served with some type of bread. Some folks will like hearty rolls, slices of bread or cornbread, while others will prefer crackers or tortilla chips – all will go with it well. I like salads and often begin a meal of chili with a nice green salad or lettuce wedge. If you enjoy desserts after your meals, bread pudding topped with a chocolate drizzle is a nice treat to follow this.

The post “Venison chili on the ones” first appeared on CarolinaSportsman.com.