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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Amazing Vegetarian Chili Recipe! Netflix & Chill Edition - Cooking with Steve
Episode 2 of Cooking with Steve: Netflix & Chill Edition. Steve shows us how to make a 3-Bean Vegetarian Chili, with a side of cilantro rice! The perfect Netflix and Chill dish! Stay tuned as he takes us step-by-step to becoming a better cook!
Music: Yonnick Hackshaw *Soundcloud* Ayonick.
3-Bean Vegetarian Chili
Ingredients:
Griller Crumbles
1-2 Large onions
4-5 Scallions
Garlic Puree
10-12 Roma Tomatoes (Depending on pot size)
black Beans
Pinto Beans,
Kidney beans
Turkey Sausage Link
1-2 Jalapenos
Sazon Seasoning
Onion powder & Garlic powder
Black Pepper
Seasoning salt
1 Pack Of chili powder
1 Stick of butter
2-3 bay leaves
Chicken Stock
Jasmine Rice.
2nd Cam : @k9ent (Instagram)
Production assistant: @k9ent (instagram)
National Champion Chili Recipe (2018)
This chili recipe is a World Champion Chili Recipe from the 2017 Terlingua Chili Cook-Off. This is the championship-winning recipe from Brent Allen. In the video, we show you how to make a competition style chili (which doesn't allow for fresh ingredients) but we do not follow the recipe to a T, so please check out Brent Allen's competition-winning chili recipe here:
All of the world champion recipes are also posted on the Chili Appreciation Society Appreciation website.
There are several different ways to make a red chili recipe and this is a competition championship chili recipe so it does not include many of those raw ingredients found in a home version of the traditional comfort food chili recipe such as onions or peppers. In competition, you can't add raw ingredients so you must use powders. If you want to try this at home -- which I recommend because it is DELICIOUS -- you can buy all of the chili powders I named online.
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