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My Tasty Tasty Venison & Pork Chili

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“My husband loves venison chili. We hope that you will enjoy this spicy dish, which can be made hotter or milder, by adding or decreasing the amount of chili powder and peppers. When cooking with venison, I always add ground pork or bacon because venison is very lean and can dry out easily. For the best tasting chili remove from heat, let the chili cool completely, then cover and refrigerate it until the next day.”
READY IN:
2hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
  2. Next add the ground venison & pork, stirring until well browned.
  3. Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
  4. Lower heat, cover and simmer for 30 minutes.
  5. Add the drained kidney beans and stir to blend the flavors together.
  6. Place the chili in a slow cooker on low and cook for 2 - 3 hours.
  7. Cook until the chili is thickened and rich in flavor.
  8. Remember to taste your chili as it’s cooking to see if you need to adjust your seasonings.
  9. Adjust the spices accordingly and add more liquid if the mixture gets too dry.
  10. Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.

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