SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Venison Chili

Makes: 6 servings
Prep 45 mins Cook 1 hr to 1 hr 15 mins
Venison Chili
Ingredients
  • 1 1/2  pounds  boneless venison leg or shoulder or boneless beef round steak
  • 2  tablespoons  canola oil
  • 1/2  cup  chopped onion (1 medium)
  • 1/2  cup  chopped celery (1 stalk)
  • 3  cloves garlic, minced
  • 1  fresh jalapeno chile pepper, seeded and finely chopped*
  • 1  tablespoon  dried oregano, crushed, or 3 tablespoons snipped fresh oregano
  • 4  teaspoons  chili powder
  • 4  teaspoons  paprika
  • 4  teaspoons  ground cumin
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  black pepper
  • 1  cup  dark beer or lower-sodium beef broth
  • 1 28  ounce can  diced tomatoes, undrained
  • 1 1/2  cups  chopped red sweet pepper (2 medium)
  • 1 15  ounce can  black beans, rinsed and drained, or 1-1/2 cups cooked black beans
  • 1/4  cup  lime juice
  • 1/4  cup  snipped fresh cilantro
  • 1/4  cup  snipped fresh parsley
Directions

1. Trim fat from meat. Cut meat into 1/2-inch pieces. In a 4- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Brown meat, half at a time, in hot oil. Using a slotted spoon, remove meat from Dutch oven; set aside. Drain off fat.

2. In the same Dutch oven, heat the remaining 1 tablespoon oil over medium heat. Add onion, celery, garlic, chile pepper, dried oregano (if using), chili powder, paprika, cumin, salt, and black pepper. Cook and stir about 5 minutes or until vegetables are tender (mixture will be dry). Add beer or broth; bring to boiling. Boil gently about 5 minutes or until liquid is reduced by about half, stirring occasionally. Add meat and undrained tomatoes. Return to boiling; reduce heat. Cover and simmer for 45 to 60 minutes or until meat is tender.

3. Stir in red sweet pepper and black beans. Return to simmering. Cover and cook for 15 minutes more.

4. Stir in lime juice, cilantro, parsley, and, if using, fresh oregano. Makes 6 servings.

From the Test Kitchen*Test Kitchen Tip:
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Venison Chili)
  • Servings Per Recipe 6,
  • cal. (kcal) 302,
  • Fat, total (g) 8,
  • chol. (mg) 96,
  • sat. fat (g) 2,
  • carb. (g) 26,
  • fiber (g) 9,
  • pro. (g) 32,
  • sodium (mg) 814,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe