“Chili” is a magical word in our house, “venison” is not. My husband and boys love to hunt, and I love that they love to hunt. I’m just not a huge fan of venison meat. Over the years I have found ways to incorporate it in recipes so that everyone is happy…even me. You can use whatever meat you wish and spice it up to your liking. With this easy and versatile recipe, you can whip up a one pot meal that everyone will love.
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Easy Venison Chili
- 1 lb ground meat backstrap or round steak
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 tsp minced garlic
- 15 oz beef broth
- 15 oz canned tomatoes
- 15 oz ranch style beans or canned bean of choice
- 1 tablespoon chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cumin
- 1 dash cayenne pepper
In a stock pot, heat 1 T olive oil over medium heat. Saute onions and peppers until soft.
Add meat and cook until brown.
If using backstrap or roundsteak, cut into cubes before browning.
Add in remaining ingredients, except canned beans.
Simmer for 1 hour.
If the chili gets to thick, you can add small amounts of water during the simmering process.
Add in canned beans and simmer for another 15 minutes.
Serve with cornbread, corn chips sour cream or cheese.