Venison & Pork Chili
Recipe: #17616
February 26, 2015
Categories: Comfort Food, Dinner, Main Dish, Chili, Beans, Beef, Ground Beef, Game, Mexican, Budget-Friendly, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Venison, Spicy more
"Great to eat with homemade four tortillas. Adapted from Baby Kato."
Original recipe yields 7 servings
Ingredients
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 by Step Method
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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