We were just loaded up with more venison!!!
Yay! Big thanks to my father-in-law for bringing us some of his venison from his freezer stock. We love venison in our home. While my husband can’t go hunting as often as he would like, we have been fortunate to have plenty of people in our lives who are more than willing to share in their hunting bounty!
Venison is such a great meat. Very lean and versatile. I know, some of you out there just aren’t convinced it can be cooked without a distinct gamey flavor. But I promise you, if you came to my house and had this venison chili, or my venison meatloaf, or hearty venison stew you would have absolutely no idea it was venison until I told you!
This recipe makes a large batch of chili. Even if you don’t have a large family of 8 to polish off almost all of it in one meal, you will want it this large of a batch. Chili is a great meal to freeze. I fill a gallon size plastic zip bag with chili and put it in the freezer for a day when I just don’t feel like cooking. Chili just gets better and better with time. Third day chili leftovers are my favorite.
You can eat this chili in a bowl with some sour cream, scallions, and shredded cheese. Or put it over rice (a Hawaii tradition), add pasta for a chili mac, scoop some on your hot dog for a fabulous chili cheese dog! There are so many ways to enjoy chili.
Of course, Jon really loves chili. And he was super hungry last night when I made it. You people better be glad I got a few pictures in before he ate the whole bowl! Hahahahaha!
2 1/2 lbs ground Venison
1 large Onion, chopped
3/4 cup Chili powder
1 tbsp Paprika
1 tbsp Garlic powder
1 tsp Salt
1 tsp Black Pepper
2 tbsp Brown Sugar
3 15 oz. cans Tomato Sauce
2 15 oz. cans Tomato Puree
- Brown venison and onion in a large dutch oven pot.
- Stir in Chili powder, paprika, garlic powder, salt, & black pepper when venison is partially browned. (This will allow the meat to soak in the seasonings and give the chili a less “gamey” flavor)
- When meat is cooked, pour in tomato sauce and tomato puree.
- Add brown sugar and stir until well combined.
- Partially cover chili with pot lid and turn to low heat.
- Allow to simmer for at least two hours. (4-6 hours makes for a more flavorful chili)
- Chili can be transferred to a slow cooker to simmer on low.