Our winning recipe in the Chili Cook-Off contest this month features venison chili—no surprise in my book. For cooks with hunters in the family, venison is a standard at the supper table. Venison can be purchased in the freezer section of some grocery stores or ordered online.
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 chipotle peppers, chopped
2 pounds ground venison
2 teaspoons seasoned salt
2 tablespoons chili powder
1 teaspoon red pepper flakes
2 teaspoons black pepper
1 cup beer
1 serving hot chocolate mix
1 1/2 teaspoons adobo sauce (from chipotle peppers)
1 tablespoon Worcestershire sauce
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (8 ounces) tomato sauce
1 tablespoon cumin
2 teaspoons oregano
- Heat oil in a heavy pot over medium heat. Add the onion, garlic and chipotle peppers; cook until onion is translucent.
- Add the venison and cook until done.
- Add seasoned salt, chili powder, red and black pepper, beer, chocolate mix, adobo sauce, Worcestershire, diced tomatoes, tomato sauce, cumin and oregano and allow to simmer for about an hour.
- Add beer or water if mixture gets too thick.
Servings: 6. Serving size: 1 1/4 cups. Per serving: 301 calories, 37.1 g protein, 8.6 g fat, 15 g carbohydrates, 3 g dietary fiber, 1,616 mg sodium, 6.2 g sugars, 128 mg cholesterol
Cook’s Tip: Control the spiciness by adjusting the amount of red pepper and/or chipotle peppers to taste.
Jenny Sparks | Trinity Valley EC