Here's one venison chili recipe that works any night of the week.
If there's one thing most people can agree on when it comes to deer meat, it's that it tastes great in chili. My dad hates venison, but loves venison chili. Go figure.
With that in mind, this venison hash brown chili recipe puts a different spin on two classic dishes and combines them into something like a casserole. If you live in the part of the country that loves to put noodles in their chili, you'll find the hash brown potatoes provide a very hearty substitute.
This recipe comes together quickly, too. It doesn't require a whole lot of prep work and you probably already have all the ingredients. This recipe makes enough to feed a family for at least one meal. Trust me on that! And, if anyone is still uncomfortable with venison, you can always substitute ground beef.
Venison Hash Brown Chili
- 1-pound ground venison
- A splash of olive oil
- Large diced onion
- 1 can of tomato paste
- 15-ounce can of kidney beans
- 15-ounce can of diced tomatoes
- Cumin and chili powder to taste
- Shredded cheddar cheese
Getting this recipe started is similar to any other chili recipe. You simply use the olive oil to cook the diced onions, then add in the ground venison until cooked.
From there, pour in the kidney beans, tomato paste, and diced tomatoes, as well as the cumin and chili powder. For me, I used about two tablespoons of the chili powder and maybe one tablespoon of the cumin, but that's up to you.
Once everything is combined in the pan and looking like a fine venison chili, scoop the mixture in a decent-sized baking dish. Finally, use a separate bowl and combine frozen hash browns with shredded or diced-up cheese and spread the mixture over the chili.
Preheat the oven to about 400 degrees, and then bake all of this for about 40 minutes, or until the potatoes are done and the cheese and is melted.
Good luck not going back in for seconds!