Venison Chili

Number of Servings: 
1
Yield: 
Batch
Prep Time: 
2 Hours
Cook Time: 
6 Hours
Ingredients: 

2 pound Ground Venison
1 pound Venison stew meat
1 pound ground pork
2 Cans Stewed Tomatoes
2 Cans Tomato Sauce
4 Cans Dark Red Kidney Beans
1 Can Crushed Chilies
2 Red Peppers chopped
2 Orange Peppers Chopped
2 Med sized Red Onions Chopped
4 tablespoon Cajun Spice
4 teaspoon kosher or sea salt
3 teaspoon ground black pepper
3 teaspoon cumin
3 teaspoon Chipotle pepper
3 teaspoon Chili Pepper
3 teaspoon ancho chili powder
3 teaspoon Garlic powder
1 tablespoon Veg Oil
1/2 canBeer
1 can tomato paste
3 teaspoon sugar

Instructions: 

First Mix Ground Venison with 4 tbl of cajun spice and 2 teas salt and mix well
spread out on cookie sheet till about 1/4 inch thick
Cook on smoke on Traeger for 1 hr then turn up to 250 for an additional 35 min Or just bake in oven for 35 to 40 min at 325
Let cool then slice into cubes.
Brown Ground Pork with 1 teas of Chili Powder and 1 teas Ground Pepper
Cube up Stew meat to about 1/4 inch
Brown Venison Stew Meat with 1 Tbl of Oil, 1 teas Chili Powder and 1 teas Ground Black Pepper
After meat is Browned add a half can of Beer
Cook for additional 10 min
Combine all cooked meats and gently mix
Chop Peppers and Onions and add
Add crushed Tomatoes and sauce
Add crushed Chilies
Open and drain Kidney beans and add
Add all remaining spices
Add 1 can Tomato Paste
and 3 teas sugar
Mix well

Notes: 

I divided the Chili into 2 Dutch Ovens and baked in the Oven at 250 for 6 or 7 hours, stirring every couple of hours!
After it cooled I transferred it to 16 oz plastic containers for the freezer
This Chili is Med in flavor if you wish it hotter just add some more chili powder and Ancho and Chipotle
Enjoy

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Total votes: 290