Saturday’s Chili – Savory Venison Chili

March 19, 2016 at 5:15 AM | Posted in CooksRecipes | Leave a comment
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This week’s Saturday’s Chili – Savory Venison Chili. With Deer hunting season going on I thought this would be a good one to pass along, Savory Venison Chili. You can find this recipe on the CooksRecipes website. Cooks has a fantastic selection of recipes for all tastes and cuisines so check it out soon! Enjoy!



Savory Venison Chili
Venison is leaner than other red meats, so bacon is added for extra richness and flavor.

Recipe Ingredients:

1/4 pound bacon, chopped Cooksrecipes 2
1 onion, chopped
6 carrots, sliced
2 teaspoons chili powder
1 teaspoon marjoram
1/4 teaspoon red pepper flakes
2 pounds venison, cubed
1 (28-ounce) can crushed Italian tomatoes
1 1/2 cups chicken broth
1/2 cup red wine
1/4 cup tomato paste
1 (16-ounce) can kidney beans
1 cup baby lima beans

Cooking Directions:

1 – Brown chopped bacon in a skillet over medium heat for about 10 minutes, or until crisp.
2 – Divide the drippings, placing in a baking dish; add chopped onion, sliced carrots, chili powder, marjoram. and red pepper flakes. Cook for 5 minutes; add the reserved bacon.
3 – In the original skillet with of the drippings, cook cubed venison over medium-high heat until browned. Remove and set aside.
4 – Add crushed Italian tomatoes, chicken broth, red wine, and tomato paste. Bring to a simmer and cook, uncovered, for 40 minutes; stirring occasionally. Do not boil. Add drained kidney beans and baby lima beans. Heat through.
Makes 6 servings.

Saturday’s Chili – Venison Chili

September 12, 2015 at 5:28 AM | Posted in chili, Saturday's Chili | 1 Comment
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For this week’s Saturday’s Chili it’s a Venison Chili. Made with Venison, Anaheim Chile Peppers, and Spices to heat this Chili up! It’s from the CooksRecipes website which has an endless recipe selection, Enjoy.



Venison Chili

The hunter’s chili, full of flavor and fiery spice, it’s sure to satisfy the heartiest of appetites. This makes enough to feed a crowd, or freeze some for another day’s meal.

Recipe Ingredients:Cooksrecipes 2

1/4 cup vegetable oil
4 pounds venison, diced
2 pounds pork, diced
12 garlic cloves, crushed
2 cups diced onions
3/4 cup diced green Anaheim chile peppers
8 tomatoes, seeded chopped*
1 teaspoon ground cumin
1 cup diced red bell pepper
1 cup diced green bell pepper
1/2 teaspoon paprika
2 tablespoons cayenne pepper
2 tablespoons ground pepper
2 tablespoons salt
2 tablespoons chili powder
1 cup instant masa
8 cups beef broth
2 (15-ounce) cans pinto beans, drained and rinsed
2 tablespoons chopped cilantro


Cooking Directions:

Heat oil in a heavy kettle over medium heat. Add diced venison, diced pork strips, crushed garlic cloves, and diced onion. Cook for 15 minutes.
Meanwhile, purée green chili peppers. Add to the kettle with chopped tomatoes, cumin, diced red bell pepper, diced green bell pepper, paprika, cayenne pepper, pepper, salt, and chili powder; cook for 5 minutes more. Add instant masa and beef broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 45 minutes.
Add pinto beans and chopped cilantro; simmer for 5 minutes.
Makes 24 servings.

*Or 2 (14.5-ounce) cans diced tomatoes in juice, undrained.

Saturday’s Chili – Venison Chili

March 14, 2015 at 4:27 AM | Posted in Saturday's Chili | Leave a comment
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For this week’s Saturday’s Chili it’s a Venison Chili. It’s off the Cooking Light/My recipes website.


Cooking Light

Venison Chili
Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.



Cooking Light NOVEMBER 2004

Yield: 4 servings (serving size: 1 1/2 cups)
Cooking spray
1 pound ground venison
1 cup chopped sweet onion
1 cup chopped green bell pepper
4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon tomato paste
1 (15-ounce) can red kidney beans, rinsed and drained
Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.

Reduce heat to medium. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat, and simmer 30 minutes. Add red kidney beans; cook, uncovered, 15 minutes.



Nutritional Information
Amount per serving
Calories: 319 Calories from fat: 12% Fat: 4.1g Saturated fat: 1.2g Monounsaturated fat: 0.9g Polyunsaturated fat: 1g Protein: 35.8g Carbohydrate: 35.8g Fiber: 12.5g Cholesterol: 96mg Iron: 6.6mg Sodium: 941mg Calcium: 87mg

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