The best meal for a chilly day is of course chili! It’s finally starting to feel like Fall around here so you can bet that this is going to be a go to. When Seth and I got married I used to make a “quick chili” one that I grew up eating & it didn’t cook all day like traditional chili. Seth said chili needs to cook all day long!
So I went to the drawing board and wanted to use our wild game and Wild Game Chili was born. I made a few mistakes at first like using really good cuts of meat like the backstrap as the stew meat (I’ve learned my lesson on that one).
We really enjoy this chili & I really enjoy it while I dip peanut butter bread in the chili juice, anyone else do this?! Seth thinks I’m crazy, but it’s something I learned from my dad. I had never eaten chili with corn chips until Seth came along & that’s also been a game changer!
I hope y’all enjoy a bowl of this chili on a cold winter night, while watching a football game!
Wildgame Chili
Course: Meat, Recipes6
servings30
minutes2
hours300
kcalIngredients
1 lb ground venison
1 lb stew meat chopped into pieces
1 medium onion
1 red bell pepper
1 green bell pepper
3 cloves garlic, minced
1/3 cup chili powder
1 TBS salt
1 tsp cumin
1 (14oz) can diced tomatoes
1 (4 oz) can of diced green chiles mild (drained)
2 bay leaves
1 (15 oz) can tomato sauce or 8 oz can crushed tomatoes
3 cups beef broth
1 can pinto beans, drained
1 can chili beans
Directions
- Saute meat, peppers, onions, garlic in a skillet or crock pot. Drain. Stir in chiles.
- Transfer to a crock pot, add chili powder, cumin & salt. Then add tomatoes, sauce, beef broth & bay leaves.
- Cook on low all day, add beans 1 -2 hours before you eat.
- Top with desired garnishes, cheese, sour cream, fritos.
Notes
- Can substitute beef or elk for the venison.