Venison Chili - Small Batch
Recipe: #11984
January 30, 2014
Categories: Chili, Beans, Game, Southern, High Protein, Low Carbohydrate, Low Fat, Venison, more
"The original recipe served 16, and came from a friend on the Mississippi Gulf Coast, that she apparently got from friends in the Louisiana Bayou. I've made it smaller and made a few adjustments to it, with excellent results. If you are of the "no beans in chili" school, you can leave out the pintos and add another pound of ground venison. I was always taught you only add beans to chili if you don't have or can't afford enough meat, which is usually the case at my house."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (304.9 g)
- Calories 310.6
- Total Fat - 17.6 g
- Saturated Fat - 5.4 g
- Cholesterol - 74.1 mg
- Sodium - 143.8 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 4.7 g
- Sugars - 7.7 g
- Protein - 23.9 g
- Calcium - 70.6 mg
- Iron - 4.1 mg
- Vitamin C - 33.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a large pot over medium heat; add venison, onion and garlic and saute, stirring frequently, 10 minutes (make sure venison breaks up into small pieces).
Step 2
Add chili seasoning through cocoa powder and cook, stirring frequently, 5 minutes.
Step 3
Stir in tomato juice and garlic pepper sauce, reduce heat to low, cover and simmer 90 minutes, stirring occasionally.
Step 4
Stir in mushrooms, beans and green pepper; cover and simmer, stirring occasionally, 1 hour.
Step 5
Add sugar to taste, 1 teaspoon at a time; cover and simmer, stirring occasionally, 30 minutes.
Step 6
If you would like thinner chili, add more tomato juice to desired consistency.
Tips
No special items needed.
0 Reviews
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