Chili. One of those recipes that has a million variations. Chili cook offs and blue prize winner seekers keeps avid chili making a persistent competition.
Chili is made differently everywhere you go. Cincinnati chili, beans or no beans, noodles or no noodles. Some like it thick, some like it more like a soup. Toppings? The possibilities are truly unending.
This chili is spicy, loaded with beans, NO noodles, not too thick, not too thin, loaded on top with toppings. It is unbelievably amazing.
So why use venison? Venison is leaner than beef and there is no taste or texture difference in this chili. It is much less expensive than beef if you are lucky enough to have a hunter in the house. It can be ground at the butcher for a quarter the price of ground beef, or even better, ground at home for the price of packaging materials.
Try this chili, you’ll be happy you did!
Venison Chili
Ingredients
- 1 lb Ground beef
- 1 lb Ground venison
- 1 Onion, diced
- 1 Jalepeno
- Salt/pepper to taste
- 4 cloves Garlic
- 2 quarts Tomato Juice
- 1 tbsp Cumin
- 4 tbsp Chili powder
- 1 tsp Cayenne pepper
- 1 pint Diced tomatoes
- 3 cans Light red kidney beans
Instructions
- In a large dutch oven, cook ground beef, ground venison, onion, and jalepeno over medium high heat until no longer pink. Season with salt and pepper during cooking.
- Once meat is cooked through, add tomato juice, diced tomatoes, cumin, cayenne pepper, and chili powder.
- Bring pot to a simmer over medium low heat and allow chili to simmer for at least 30 minutes.
- Drain and rinse kidney beans and add to the chili.
- Continue to simmer for 30 more minutes.
- Serve topped with diced raw white onions, shredded cheddar cheese, and sour cream.
