My husband was fortunate enough to get a deer this past hunting season, providing us with a healthy and very inexpensive alternative meat for the upcoming year. The big question when he brought it back from being processed was, “Would the kids eat it?” I wasn’t really worried about our daughter – she is a meat eater. But my son, that is another story. I needn’t have worried, this venison chili recipe soon was his favorite meal.
Whether your family hunts or you purchase venison at the grocery store, this chili recipe is perfect for cold winter days.
Venison chili (5 servings)
- 1 pound ground venison
- 2 qt. jar of homemade salsa (Don’t have salsa? Substitute: 1 can tomatoes, 1 chopped onion, and 1 chopped green pepper.)
- 1 can kidney beans, undrained
- 1 can pinto beans, undrained
- 1 Tablespoon parsley flakes
- 1 Tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
In Dutch oven, brown venison over medium heat, stirring occasionally. Remove from heat and set aside.
Add salsa and heat to boiling. (If using tomatoes, onions, and green peppers, saute the onions and green peppers in a bit of oil first.
Reduce heat; cover. Simmer 1 hour to blend flavors.
Stir in beans. Cook, uncovered, 30 minutes longer. (Or at least until beans are heated.)
Serve with cheese and crackers or homemade cornbread. Delicious!
This venison chili recipe has become a favorite winter dinner in our home.