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Venison Chili Recipe

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"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."
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES:3-4 servings
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES: 3-4 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 292 calories, 13 g fat (3 g saturated fat), 112 mg cholesterol, 681 mg sodium, 10 g carbohydrate, 2 g fiber, 34 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (1 cup) equals 292 calories, 13 g fat (3 g saturated fat), 112 mg cholesterol, 681 mg sodium, 10 g carbohydrate, 2 g fiber, 34 g protein.

Reviews for Venison Chili

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 2, 2012

"Why would anyone even attempt to make venison chili with canned chili? That is a huge cheat since chili is so simple to make."

MY REVIEW
Reviewed Nov. 5, 2009

"This recipe was so good that my 3 children ate every last bite. I made it again the next night and doubled the recipe. I served it as recommended over a bed of rice. It is a beautiful dish. The next night I served it over egg noodles. I packed school lunches for two of the children the following day and put the rice and two spoonfuls of the chili on a large tortilla and made a burrito for them. They loved it also. This recipe will definitely be a family favorite. Thank you for sharing it."

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