Simple Venison Chili (Serves 4-6)
2 pounds of ground venison
1 small sweet onion
1 tsp of fresh minced garlic
2 1.25oz packages of McCormick original seasoning mix.
40 oz Brooks mild chili beans
28 oz Rotel original diced tomatoes & green chilies
2 Tbsp Extra Virgin Olive Oil
Salt & Pepper
1lb of favorite shredded cheese (optional)
Tabasco sauce (optional)
Saltine crackers (optional)
Pour chili beans, diced tomatoes and chili seasoning into pot and turn on high. (I like to use a crock pot)
Finely chop up onion and minced garlic and set to the side.
Lightly coat the skillet in olive oil and heat up to medium. Add in onions and garlic and sauté until soft. Remove from heat and add to beans, tomatoes and chili seasoning.
Heat skillet to medium heat and add in thawed venison. Lightly salt and pepper. Brown meat in the skillet until done. Remove from heat and add with the beans, tomatoes, onions and garlic.
Mix all the ingredients in the pot well and turn heat down to low. Let the chili simmer for 3-5 hours and remove from heat.
*On a crock pot you can switch the temperature to “keep warm.”
I generally make this chili mild because it’s easier to spice up my own personal bowl assuring that it’s not too hot for everyone.
I add crackers and top my chili with Kraft Mexican four cheese blend. A few dashes of Tabasco sauce will give it a little more kick!