Best Venison Chili With Snowcap Beans Recipes
INSTANT POT® VENISON CHILI
Chili is one of my favorite ways to utilize the abundance of ground meat you get with a deer. I like to use my Instant Pot® to eliminate the mess it makes on the stovetop as it simmers. It is also done much quicker. I haven't seen a recipe here so I thought I would share. Top with sour cream, cheese, and onions if desired.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Low Saute function. Add venison and cook for 5 minutes, breaking it up with a spoon as it cooks. Add onion and jalapeno peppers; cook and stir until softened, about 3 minutes. Cancel Saute mode.
- Add chili beans, crushed tomatoes, kidney beans, water, chili powder, cumin, oregano, garlic powder, and onion powder to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 50.4 g, Cholesterol 86.2 mg, Fat 4.7 g, Fiber 14.9 g, Protein 37.8 g, SaturatedFat 1.1 g, Sodium 1037.6 mg, Sugar 5.7 g
ANNIE'S EASY VENISON CHILI
Simple to make, packed with flavor and a little kick.
Provided by Annie
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Saute onion and garlic in a large soup pot over medium-high heat until onion begins to brown, about 5 minutes. Add venison and cook until browned, about 7 minutes.
- Add all 3 types of beans, diced tomatoes with green chiles, tomato sauce, broth, cumin, oregano, paprika, chili powder, sugar, black pepper, and red pepper flakes. Bring to a boil, reduce heat, and simmer until flavors meld, at least 30 minutes.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 41.6 g, Cholesterol 105.8 mg, Fat 4.9 g, Fiber 14.6 g, Protein 41.6 g, SaturatedFat 1.5 g, Sodium 1409 mg, Sugar 3.4 g
VENISON CHILI WITH SNOWCAP BEANS
Provided by Jane Stern
Categories Soup/Stew Bean Onion Pork Tomato Super Bowl Venison Sausage Bell Pepper Winter Tailgating
Yield Serves 6 to 8
Number Of Ingredients 21
Steps:
- Make the beans:
- Soak the beans overnight. In the morning, pick out any bad ones and any stones. Wash the beans and place them in a large pot filled with water. Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water. Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender. Discard the spices. Drain the beans well and set aside while you make the chili. Add the salt.
- Make the chili:
- Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water until smooth. Set aside.
- In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. Set aside.
- In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water. Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes.
- Serve in deep bowls atop a bed of snowcap beans.
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