Deer Camp Chili | Legendary Recipe
This may be the perfect slow cooker meal for DEER CAMP…need we say more??? Well, besides the recipe of course!
INGREDIENTS:
• 2 lbs Ground Venison
• 1lb bacon, cooked and chopped
• 2 cloves garlic, chopped (or 2 tablespoons chopped garlic)
• 1 green pepper, chopped
• 1 yellow pepper, chopped
• 1 onion, chopped
• 3 stalks celery, chopped
• 1 14.5 oz. can crushed tomatoes
• 1 14.5 oz. can stewed tomatoes
• 1 14.5 oz. can diced tomatoes (not shown)
• 1 8 oz. can tomato paste (not shown)
• 3 tablespoons chili powder
• 2 teaspoon ground cumin
• 2 teaspoon ground oregano
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 2 15 oz. cans of black beans, drained and rinsed
• 1 beer (Oktoberfest)
DIRECTIONS:
1. In a large frying pan, brown the venison. Once browned, place in crock pot. Use crock pot bag liners for easy cleanup… nobody likes doing dishes at deer camp!
2. Cut bacon into small squares and cook in same pan as venison until crispy, remove bacon and add to crock pot.
3. Add chopped onion, celery, and garlic to the bacon grease (if there is too much grease, remove some until 2 tablespoons remain), cook for 5-10 minutes on medium heat, then add to crock pot.
4. Add chopped peppers, tomatoes (all cans), beer, and seasonings and stir together.
5. Cook on low heat for 4 hours. Serve hot with sour cream, cheese, and Fritos. Or prepare beforehand and freeze it for deer camp.
For more of the best venison recipes visit:
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Deer Chili Recipe - Deer Meat - Crock Pot Venison Chili
Venison Chili Recipe - Homemade - This is my Homemade Chili Recipe made with Venison (Deer Meat). The Venison was provided by Masters of the Game LLC, Joe Washington Sr.
Venison Provided by: Masters of the Game, llc
Rating - 6
Ingredients:
1 1/2 lb Freshly ground Venison
1 1/2 lb 1 cubes of Venison
1 lb. Spicy Italian Sausage
2 cans of Kidney Beans (15 oz.)
2 cans of Small red Beans (15 oz.)
4 cans of Stewed Tomatoes (14.5 oz.)
1 Onion
1 Green Bell Pepper
1 cup of Celery
2 cans of Tomato Paste (6 oz.)
3 Beef Bouillon Cubes
1/4 cup Chili Powder
1 Tbsp crushed Garlic
1 Tbsp Brown Sugar
1 Tbsp Worcestershire Sauce
2 tsp cumin
1 tsp Basil
1 tsp Black Pepper
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Cooking Game: Venison Chili
Venison Chili
Ingredients:
¼ cup plus 2 tablespoons vegetable or canola oil, divided
2¼ lbs ground venison
Kosher salt and freshly ground black pepper
3 large poblanos, stemmed and diced
1 large onion, chopped
6 cloves garlic, thinly sliced
2 tablespoons ancho chile powder, or to taste
1½ tablespoons ground cumin
1 teaspoon dried oregano
3 tablespoons minced chipotle peppers in adobo
3 (14.5-ounce) cans whole tomatoes, preferably in tomato puree
2 (15-ounce) cans small red beans, kidney beans, or pinto beans, rinsed and drained
3 cups beef stock
Serving Ingredients:
corn chips
shredded sharp cheddar or Pepper jack cheese
sour cream
diced red onions or sliced scallions
sliced jalapenos or serrano chiles
Specialty Equipment:
Slow Cooker
Methods:
Heat a large Dutch oven or other wide, heavy saucepot over medium-high heat.
Add 2 tablespoons of the oil.
Sprinkle the venison generously with salt and pepper.
Working in batches, crumble the venison into large chunks into the pot and sear until browned, transferring to a large bowl as done, 6 to 8 minutes per batch, adding more oil as needed.
Reduce the heat to medium. (If working on an electric range, you may need to remove the pot from heat to let it cool down a bit.)
Add the remaining 2 tablespoons oil, the poblanos, and onions, scraping up the browned bits at the bottom of the pot to cool it down a little faster.
Return to the heat and cook, stirring often, until soft, 8 to 10 minutes. Stir in the garlic, chile powder, cumin, and oregano and cook, stirring constantly, for 1 minute. Add the chipotles and tomatoes, crushing the tomatoes with your hands or mashing with a potato masher, half of the beans, the stock, and the venison with any juices that have accumulated in the bowl.
Stir to combine, then bring to a simmer.
Cook, partially covered, stirring occasionally, until the venison is tender, about 2 hours.
Add the remaining beans and warm through. Adjust seasonings.
Serving Methods: Serve the chili with the corn chips, cheese, sour cream, onions or scallions, and chiles.
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**Venison Chili 5 Gallon Recipe**
8.5lbs. Ground lean meat (Venison Preferred)
2-Yellow onion finely chopped
2-4oz can Hatch brand chopped green chili peppers
1-10oz can Rotel hot
3-Caps full Zatarain's liquid carb boil
3-28oz cans petite diced tomatoes
2-46oz bottles of LOW SODIUM V-8 juice
4-15.5oz cans Trappey's Pinto Beans
4-15.5oz cans Trappey's New Orleans Style light Red Kidney Bean
2-16oz cans Bushes Dark Red Kidney Beans in Chili Sauce
1-24oz jar Medium Picante Sauce (Pace Only)
**CHILI POWDER**
2-Tablespoons Sugar
1-Teaspoon Salt
14-Tablespoons Red Chili Powder
1.5-Tablespoons Cumin Powder
2-Tablespoons Dry Oregano
1-Teaspoon Paprika
1-Teaspoon Dry Mustard
2-Teaspoons Cayenne Pepper