This is one of my favorite Venison Chili recipes. The flavors are hearty and full. The chili does not have a gamey taste. We process are own deer so bacon fat was added while grinding the meat. I believe you can taste just a hint of the bacon which adds to the flavor of chili. Between my husband and I over the past several years, we have experimented with copious deer chili recipes. My husband makes his chili different every time. Making deer chili is a personally challenge for us, and we try to up our game every round. The following recipe is my standby recipe, but it should not at all be seen as my default recipe.
1 pound of ground venison
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 can of stewed tomatoes, drained
1 can of Ranch beans, drained
2 cloves of garlic, minced
3 Tbsp. of red wine vinegar
3 Tbsp. of worcestershire sauce
2 Tbsp. of chili powder
1 Tbsp. of cumin
1/2 tsp. of cayenne pepper (or whatever you can stand)
1/2 tsp. of season salt
Season with salt and pepper to taste
2 Tbsp. of olive oil
Heat olive oil in large skillet. While the oil heats, chop the onion and mince the garlic. Once the oil is hot, add onion and garlic. Cook until onion is tender about 3 minutes. Add ground venison and cook until most of the meat is brown. Stir in all of the remaining ingredients except the beans. Cook on medium low for about 20 minutes. Add the beans and let cook for another 7 to 10 minutes.
Watch chili closely to ensure all of the moisture does not cook out.
Serve with sour cream and shredded cheese.