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Venison Chili

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Submitted by chefdad

YIELD

8 servings

PREP

30 min

COOK

2 hrs

READY

3 hrs

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
chopped *
2 2
MEDIUM MEDIUM ONIONS
chopped fine
2 2
CLOVE CLOVE GARLIC
crushed
1 453.6
POUND G VENISON
ground
1 453.6
POUND G VENISON
cut in chunks
8 231.2
OUNCES ML/G TOMATOES, CANNED
4 6E+1
TABLESPOONS ML TOMATO PASTE
1 1
EACH EACH BAY LEAVES *
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML OREGANO
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 15
TABLESPOON ML CHILI POWDER
mild
1 1
X X SALT AND BLACK PEPPER
to taste *
1 237
CUP ML BEEF STOCK
prefer veal stock if possible
2 3E+1
TABLESPOONS ML BROWN SUGAR
dark, to taste
2 2
CANS CANS HOT CHILI PEPPERS
small *
14 404.6
OUNCES ML/G RED KIDNEY BEANS
canned

Directions

Heat olive oil in large saucepan.

Add onions, garlic and bell peppers.

Fr until soft.

Brown all meat and add to above.

Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon.

Bring to a boil.

Reduce heat to low and cover.

Add chili peppers.

Simmer for two hours, stirring occasionally.

Add kidney beans and simmer for another 30 minutes.

Remove bay leaf and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 245 25% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 312mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 58g
Vitamin A 8% Vitamin C 13%
Calcium 5% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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