"This meaty chili is nicely seasoned and has gotten many 'very good' responses from my friends," says Gary Urness of Kenyon, Minnesota. "It's easy to make."
- 1 pound boneless venison steak, cubed
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 1 can (15 ounces) chili without beans
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- In a large saucepan, cook venison and onion in oil until meat is browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Yield: 3-4 servings.
Originally published as Venison Chili in Taste of Home April/May 2002, p60
Reviews for Venison Chili
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review