Best Venison Chili Corn Recipes

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BEST SLOW-COOKER DEER (VENISON) CHILI NO BEANS



Best Slow-Cooker Deer (Venison) Chili No Beans image

The best Texas-style Deer Chili Recipe made from ground venison meat with a spicy, Southern flavor! Simple and easy to make in the Crockpot!

Provided by Ranch Style Kitchen

Categories     Main Course

Time 4h10m

Number Of Ingredients 19

2 Tablespoons olive oil
2 pounds ground venison
1 (10-ounce) can diced tomatoes and green chilies
1 (8-ounce) can tomato sauce
1 cup chicken broth
1 small white onion (diced)
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 ½ teaspoons (3 cloves) minced garlic
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon ground oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon seasoned salt
½ teaspoon cayenne pepper (optional)
1 Tablespoon masa harina flour
½ cup warm water

Steps:

  • In a large skillet, heat olive oil over medium-high heat.
  • Add ground venison and cook until completely browned (about 7-10 minutes), breaking it up with a spatula as it cooks.
  • Drain and discard excess fat/grease from the meat, if necessary.
  • Transfer meat into the slow cooker.
  • Stir in the rest of the ingredients (except for the masa harina flour and water).
  • Close the lid and cook on High for 3-4 hours or on Low for 6-8 hours.
  • Place masa harina flour into a small bowl. Add ½ cup warm water and stir.
  • Pour masa slurry into the chili and stir.
  • Place lid back on slow cooker and cook for an additional 15 minutes.
  • Top with corn chips, sour cream, chopped green onions, and shredded cheddar cheese. Serve with crackers or cornbread.

Nutrition Facts : ServingSize 1 serving, Calories 540 kcal, Carbohydrate 10.5 g, Protein 62.9 g, Fat 26.3 g, Fiber 2.3 g, Sugar 6.7 g

VENISON CHILI & CORN



Venison Chili & Corn image

Make and share this Venison Chili & Corn recipe from Food.com.

Provided by ChefKinder

Categories     Deer

Time 2h15m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 lb ground venison
1 minced garlic clove
1 medium onion, chopped
1 jalapeno, stemmed & chopped
1/4 cup chili powder
2 (28 ounce) cans chopped tomatoes
1 (14 ounce) can rotel, tomatoes & chilies (Ro-tel is great)
2 cups tomato juice
1 (16 ounce) bag frozen corn (sweet, white it best)

Steps:

  • Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.

Nutrition Facts : Calories 322, Fat 12, SaturatedFat 3.5, Cholesterol 60.5, Sodium 608.7, Carbohydrate 37, Fiber 7.4, Sugar 11.1, Protein 23

VENISON CHILI



Venison Chili image

Provided by Joanna Pruess

Categories     dinner, soups and stews, main course

Time 45m

Yield Six to seven cups

Number Of Ingredients 17

3 tablespoons vegetable oil
1 large onion, finely chopped
2 large cloves garlic, minced
1 small hot green chili pepper, minced (optional)
1 1/4 pounds venison, cut into half-inch cubes (or beef round)
3/4 pound ground venison (or ground pork)
1 28-ounce can crushed tomatoes
3 tablespoons red-wine vinegar
2 1/2 tablespoons ground chili powder, plus a pinch
2 tablespoons ground cumin
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper, plus a pinch
1 large green bell pepper, seeded and chopped
2 teaspoons salt, or to taste
Freshly ground black pepper to taste
1 10-ounce can red kidney beans, drained
3 tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste (see note)

Steps:

  • Heat the oil in a very large skillet. Stir in the onion, garlic and chili pepper and saute over medium-high heat until the onion is just tender, about five minutes.
  • Add the cubed and the ground venison and continue cooking for four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the kidney beans and masa harina. Bring the mixture to a boil, then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick.
  • Stir in the kidney beans and masa harina and heat through. Taste and adjust the seasoning.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 581 milligrams, Sugar 6 grams, TransFat 0 grams

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