Venison & Pork Chili

7
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"Great to eat with homemade four tortillas. Adapted from Baby Kato."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (634.8 g)
  • Calories 908.3
  • Total Fat - 27.4 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 132.6 mg
  • Sodium - 1136.2 mg
  • Total Carbohydrate - 94.2 g
  • Dietary Fiber - 37.1 g
  • Sugars - 11.3 g
  • Protein - 75.8 g
  • Calcium - 528.6 mg
  • Iron - 15.3 mg
  • Vitamin C - 40.4 mg
  • Thiamin - 1.2 mg

Step 1

In a large pan saute the onions and garlic in oil and butter until they are limp and golden.

Step 2

Next add the ground venison & pork, stirring until well browned.

Step 3

Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.

Step 4

Lower heat, cover and simmer for 45 minutes.

Step 5

Add the drained kidney beans and stir to blend the flavors together.

Step 6

Cook until the chili is thickened and rich in flavor, about 15.

Step 7

Add more liquid if the mixture gets too dry.

Step 8

Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.

Tips & Variations


No special items needed.

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