There’s just something to love about good venison chili.
Recently, I posted a recipe for hash brown venison chili. It was pretty good, and we had a lot of leftovers to eat. However, just this past week, we had an ice storm roll through our neck of the woods and it snowed us in. Yeah, we still had to get out and work, but other than that, we just stayed home. When weather like that comes around, venison chili just starts to sound good again. With that in mind, here’s a meat-based recipe I whipped up just a few days ago.
In my opinion, this is the way chili is supposed to be.
Hearty Venison Chili
- Two pounds browned ground venison
- One large onion, chopped up
- Around a 1/4th cup chili powder
- Cumin to taste (I used around 1 tablespoon)
- Ground coriander to taste (I used around 1 teaspoon)
- Fresh thyme to taste (at least a few sprigs)
- Two cans chili beans, drained
- Two cans of diced tomatoes
- One large can of tomato puree
- Dice fresh garlic
So, as most easy chili recipes go, this consists of many cans of things mixed in with some spices. Some of the best chili I’ve ever had featured recipes that were extremely simple. This is one of those recipes.
To get this going, just use a little olive oil and cook the diced onions until tender. Next, clear out a little space and cook the diced garlic (around four to five cloves diced up) until fragrant. Now, add in the ground venison and cook until done.
From here, all that’s left is to do is add in the rest of ingredients and simmer on low for around an hour. The simmering process helps remove any excess water to make the chili a little thicker. If you prefer yours a little more watery, don’t let it simmer as long.
This is one recipe we’ll be making again!