Teena’s Venison Chili
Teena Anderson, owner of Anoka Meats & Sausage shows us how easy it is to make ground venison. Plus she shows us a chili she used it in.
Anoka Meats & Sausage can do all of your deer processing and when you mention Twin Cities Live, get a free pack of candy corn brats or cranberry wild rice brats!
Whether you are serving this to warm a group of hungry hunters, or gathered around the family dinner table this venison chili recipe is the best.
2 pounds venison trim – ground
1 pound pork trim – ground
2 tablespoon Olive oil
28 ounces canned Petite Diced Tomatoes
30 ounces canned Mixed Chili beans with the sauce
15 ounces canned Tomato Sauce
6 ounces canned Tomato Paste
1 Large Red Onion (chopped)
1 Small Green pepper (chopped)
2 -3 Jalapeño Peppers (chopped)
4 tablespoons minced garlic
1 teaspoon each salt & pepper
1 tablespoon + 1 tsp. Worcestershire sauce
3 cups Beef broth made from concentrate
1 ½ tablespoon kosher salt
1 ½ tablespoon Cumin
2 teaspoons Oregano
2 tablespoons Chili powder
1 ½ teaspoons Onion powder
1 ½ teaspoons Paprika
1 teaspoon Cayenne Pepper
1 teaspoon Garlic powder
½ teaspoon Fresh ground black pepper
2 bay leaves
Optional Garnishes for Serving:
Shredded Cheddar cheese
Heat oil in a large pan and add venison, onions, peppers, and some salt & pepper. Cook on medium-high heat until meat has browned and onions and peppers are tender. If using a Dutch Oven you don’t need to transfer, but if you aren’t cooking this in a Dutch Oven, transfer the meat mixture to a crock pot, stock pot, or slow cooker if desired.
Add the garlic, tomato paste, and seasonings and stir together.
Add remaining ingredients, stir together, and simmer covered over low heat for 3 hours. If you want a thicker chili, cook uncovered for some of the moisture to evaporate.
Ladle chili into bowls, sprinkle with desired chili toppings, and serve.