2 hrs 20 mins
I got this recipe the last time I was on the Mississippi Gulf Coast, and tweaked it some to match our taste. The beans are optional, but if you leave them out you should add another pound of ground venison to the mix.
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Units: US | Metric
- 1 tablespoon olive oil
- 2 lbs ground venison
- 2 1/2 cups onions, chopped
- 5 garlic cloves, minced
- 2 (1 ounce) packages chili seasoning mix
- 1 tablespoon steak sauce
- 1 teaspoon fresh ground black pepper
- 1 teaspoon red pepper flakes
- 2 tablespoons chili powder
- 1 tablespoon cajun seasoning
- 1 (18 ounce) can tomato juice
- 2 (15 1/2 ounce) cans pinto beans, drained
- 2 teaspoons dried basil, crumbled
- 1 teaspoon dried oregano, crumbled
- 1 (1 g) packet sugar substitute
- 2 (7 ounce) cans mushrooms
- 1 large green bell pepper, chopped
- 1Coat bottom of a large Dutch oven with cooking spray (I use garlic flavour).
- 2Add oil, heat over medium heat.
- 3Brown together venison, onion, and garlic until venison is completely browned and onions are translucent.
- 4Stir in chili seasoning.
- 5Add steak sauce and next 5 ingredients.
- 6Reduce heat to low; cover and simmer for at least one hour, stirring occasionally.
- 7Add beans and rest of ingredients.
- 8Continue simmering at least one more hour, until done, stirring occasionally.
- 9For thicker chili, remove cover for last half hour of cooking.
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Nutritional Facts for Venison Chili
Serving Size: 1 (371 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 325.6
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 3.4 g
- Cholesterol 72.6 mg
- Sodium 229.2 mg
- Total Carbohydrate 32.9 g
- Dietary Fiber 10.0 g
- Sugars 5.1 g
- Protein 30.1 g
The following items or measurements are not included:
chili seasoning mix